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Slow-Cooker Sticky Wings
From Stones River Market
<p>This recipe came to me from Cook’s Country Magazine.</p> <p>The standard approach of “add wings and sauce to slow cooker, turn on, and wait,” left us with flabby wings and a diluted sauce. Big surprise. We wanted moist wings, lacquered with a sweet yet tangy sauce—the stickier and messier, the better.</p>Source: Cook's Country - http://www.cookscountry.com/default.asp (Entered by John Erdmann)
Serves: Serves 12
Step by Step Instructions
- In step 4, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.
- MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
- COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 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 Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside 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 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.
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