Meeshiesmom's Blog

We are lovers of wings in our house.  My husband loves them because he thinks they are such a guy food.  Like watch some hockey or football on television and enjoy some good wings guy food.  Meeshie loves them because they’re perfectly proportioned.  I like them because they’re good and there are a million ways to make them.

Sometimes we grill them.  Sometimes we roast them in the oven.  Sometimes we make them extra spicy.  Sometimes we marinade them for a few hours before we prepare them.  Sometimes we deep fry them.  One thing is always the same, though, we always devour them.  They are perfect as an appetizer for a group, or a meal for you and your honey.

This recipe came to me from my friend Nicole.  And even though she and I have never met, I know we could on like a house on fire.  Plus, I think that her husband and mine would get along very well.  They like a lot of the same foods.  When she posted this recipe, I could not wait to make it.

This recipe has great make a head potential if you’re having a gathering.  I can see cooking the wings in the crock pot the day before and then broiling them right before serving the day of your party.  Have I mentioned how forgiving it is too?  I seem to keep forgetting to add the ginger and garlic at the beginning of the cooking process and remember them about an hour later.

I drizzled the sauce on the wings and spread it with the back of a spoon, making sure not to have the spoon touch the sauce in the bowl.  Then I served the remaining sauce on the side with the wings, along with some sour cream.

Slow Cooker Sticky Wings

• 3/4 C packed dark brown sugar
• 1/4 C soy sauce
• 1 T minced or grated fresh ginger
• 4 garlic cloves, minced
• 1/2 t cayenne pepper
• 4 lbs whole chicken wings, (Use kitchen scissors or a sharp knife to separate wings at each joint. Discard the wingtips and cook the remaining two sections)
• Salt and pepper
• Vegetable oil spray
• 1/4 C water
• 1/4 C tomato paste

Stir 1/4 C of the sugar, 1 T soy sauce, ginger, garlic and 1/4 t cayenne pepper into crock pot. Season chicken with salt and pepper, add to slow cooker and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.

Position oven rack 10 inches from broiler element and preheat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Transfer chicken to prepared baking sheet and discard braising liquid in the slow cooker.

Combine remaining 1/2 cup sugar, 3 T soy sauce, 1/4 tsp cayenne pepper, water and tomato paste in a medium bowl. Brush the chicken with half the mixture and broil until lightly charred and crisp, about 10-15 minutes. Flip chicken
over, brush with remaining mixture and broil until lightly charred and crisp on second side, about 5-10 minutes.

Serve them alone or as a companion to your favorite spicy wings.

Here’s the original post.