Slow Cooker Chicken Wings

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• 1 lb daikon radish (about ½ daikon)
  Ingredient note

  Source: 1 lb daikon radish (about ½ daikon)
• 1 each knob fresh ginger (1 inch, 2.5 cm)
  Ingredient note

  Source: 1 knob fresh ginger (1 inch, 2.5 cm)
• ¼ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt) (for blanching the daikon leaves)
  Ingredient note

  Source: ¼ tsp Diamond Crystal kosher salt (use half the amount or the same weight for table salt) (for blanching the daikon leaves)
• 1 Tbsp neutral oil
  Ingredient note

  Source: 1 Tbsp neutral oil
• 9 pieces chicken wings (flats/drumettes) (patted dry with a paper towel)
  Ingredient note

  Source: 9 pieces chicken wings (flats/drumettes) (patted dry with a paper towel)
• ½ cup water
  Ingredient note

  Source: ½ cup water
• 2 each hard-boiled eggs (peeled)
  Ingredient note

  Source: 2 hard-boiled eggs (peeled)
• 3 Tbsp sake
  Ingredient note

  Source: 3 Tbsp sake
• 1 Tbsp sugar
  Ingredient note

  Source: 1 Tbsp sugar
• 2 Tbsp mirin
  Ingredient note

  Source: 2 Tbsp mirin
• 3 Tbsp soy sauce
  Ingredient note

  Source: 3 Tbsp soy sauce

1. Gather all the ingredients. For a slow cooker, I used my 6 QT Instant Pot. If you don’t own a slow cooker, you can simply simmer the ingredients in a regular pot for 20–30 minutes, let cool for a couple of hours while the ingredients absorb all the flavors, and then reheat again to serve.
2. Peel 1 lb daikon radish and cut into rounds ½ inch (1.3 cm) thick. Peel 1 knob ginger and slice thinly.
3. If your daikon came with green leaves and stems, cut them into 2-inch pieces and blanch in boiling salted water (I add ¼ tsp Diamond Crystal kosher salt into boiling water). Cook until the leaves are tender, then remove and briefly soak in ice water to stop the cooking. Squeeze out the water and set aside.
4. Heat the Instant Pot using the Sauté mode. Once hot, add 1 Tbsp neutral oil to the pot. Then, add 9 pieces chicken wings (flats/drumettes) and brown on both sides.
5. Add the sliced daikon and ginger to the pot.
6. Add the seasonings: 3 Tbsp sake, 1 Tbsp sugar, 2 Tbsp mirin, 3 Tbsp soy sauce.
7. Add ½ cup water. Peel and add 2 hard-boiled eggs. Close the lid, then select the Slow Cook mode and set the timer for 5 hours.
8. After 5 hours, the chicken is done. Serve the chicken wings, daikon, and eggs. Garnish with the blanched daikon leaves.