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.
- 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.
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