Monday, September 26, 2011

Slow Cooker Sticky Wings

I got this recipe from my sister in law and it did not disappoint.
I love how you can make it and then put it in the fridge for up to 24 hours,
so if you are having a party you can make them ahead of time. Even though it
has cayenne pepper in it, it is not too spicy at all. My 2 year old even loved them!



Slow-Cooker Sticky Wings

1 (3-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
¾ cup packed dark brown sugar
¼ cup soy sauce
½ teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and wingtips removed (or just buy the already-cut pack in the freezer section)
¼ cup water
¼ cup tomato paste

1. MAKE RUB Pulse ginger, garlic, ¼ cup brown sugar, 1 tablespoon soy sauce, and ¼ teaspoon cayenne pepper in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low for 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

SAUCE AND BROIL (The oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.)

3. Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside a rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared baking rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve with ranch!
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2 comments:

Ryan and Holly Gibb said...

These sound soooo good Meg! Thanks for sharing! I love tasty wings.

Bonnie said...

Thanks for posting this Megs! They really are so good!

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