can partly make ahead and hold 24 hours

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Name: Slow Cooker Sticky Wings
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: American
Ingredients: 3/4 cup packed dark brown sugar; 1/4 cup soy sauce; 3 -inch piece fresh ginger peeled and roughly chopped; 4 garlic cloves peeled; 1/2 teaspoon cayenne pepper; 4 pounds chicken wings halved at joint (wing tips discarded); 1/4 cup water; 1/4 cup tomato paste

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INGREDIENTS

3/4 cup packed dark brown sugar
1/4 cup soy sauce
3 -inch piece fresh ginger ; peeled and roughly chopped
4 garlic cloves ; peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings ; halved at joint (wing tips discarded)
1/4 cup water
1/4 cup tomato paste

INSTRUCTIONS

Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor. Pulse until everything is finely ground and a paste-like mixture results. Transfer the mixture to your slow cooker then add the wings and toss to coat them with the paste.

Cook on low until the chicken is tender, 3-4 hours. Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed. Let the wings cool for about 20 minutes. (At this point you can put the cooled wings in the refrigerator for up to 24 hours.)

Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler. Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet. Spray the rack well with nonstick cooking spray.

In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper. Add half of this sauce to the bowl with the wings and gently toss to coat. Place the wings on the rack, skin side up. (I fit all 4 lbs of wings on one rack - spacing was very minimal between the wings.) Broil until the wings are lightly charred, about 10-15 minutes. Remove the pan from the oven and flip the wings over. Brush the remaining sauce over them and return them to the oven. Broil for another 3 minutes, or until the sauce caramelizes.

NOTES

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Slow Cooker Sticky Wings

3/4 cup packed dark brown sugar 
1/4 cup soy sauce 
3  -inch piece fresh ginger peeled and roughly chopped
4  garlic cloves peeled
1/2 teaspoon cayenne pepper 
4  pounds chicken wings halved at joint (wing tips discarded)
1/4 cup water 
1/4 cup tomato paste

Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor.  Pulse until everything is finely ground and a paste-like mixture results.  Transfer the mixture to your slow cooker then add the wings and toss to coat them with the paste.

Cook on low until the chicken is tender, 3-4 hours.  Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed.  Let the wings cool for about 20 minutes.  (At this point you can put the cooled wings in the refrigerator for up to 24 hours.)

Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.  Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet.  Spray the rack well with nonstick cooking spray.

In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper.  Add half of this sauce to the bowl with the wings and gently toss to coat.  Place the wings on the rack, skin side up.  (I fit all 4 lbs of wings on one rack - spacing was very minimal between the wings.)  Broil until the wings are lightly charred, about 10-15 minutes.  Remove the pan from the oven and flip the wings over.  Brush the remaining sauce over them and return them to the oven.  Broil for another 3 minutes, or until the sauce caramelizes.

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very easy to make and enjoy!!
jtmclaughlin

Nutrition

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Serving Size: 1 recipe (2217g)
Recipe Makes: 1

Calories: 4809
Calories from Fat: 2586 (54%)

Amt Per Serving		% DV

	Total Fat 287.3g	383 %
	Saturated Fat 80.5g	403 %
	Monounsaturated Fat 114g
	Polyunsanturated Fat 61.2g
Cholesterol 1379.8mg		425 %
Sodium 3916.2mg		135 %
Potassium 5116.2mg		135 %
Total Carbohydrate 207.4g		61 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 198.7g
Protein 339.9g		486 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4809

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