Monday, February 7, 2011

Sticky Wings

This is a good recipe for entertaining as the bulk of the preparation is done beforehand.

A couple of tips:  When you finish with step 4, be sure to remove the wings from the slow cooker and leave the liquid behind.  Otherwise, when it cools, you will have a large congealed mass of wings & fat.   Also, be sure not to skimp on the sugar.  I was doing a few other things while preparing my final sauce last night and ended up accidentally leaving out about 1/4 c. sugar.  While the wings were still good, they didn't have enough sugar to make that perfect, crisp, sticky char under the broiler. 

Sticky Wings

1 (3in.) piece fresh ginger, peeled & chopped, or 3 tsp. fresh ground ginger
4 garlic cloves, peeled
3/4 c. packed dark brown sugar (divided)
1/4 c. soy sauce (divided)
1/2 tsp. cayenne pepper (divided)
4 lbs. chicken wings, (halved at joined and wingtips removed)
1/4 c. water
1/4 c. tomato paste

1.  Place chicken in slow cooker.
2.  Make a rub by pulsing ginger, garlic, 1/4 c. brown sugar, 1 Tbsp. soy sauce, and 1/4 tsp. cayenne together in food processor until finely ground.
3.  Add rub to chicken and toss until combined.
4.  Cover and cook on low 3-4 hours.
5. Remove chicken from slow cooker using a slotted spoon and transfer to a large bowl.  Let cool 20 min or refrigerate up to 24 hours.
6.  Whisk together water, tomato paste, 1/2 c. brown sugar, 3 Tbsp. soy sauce, and 1/4 tsp. cayenne.  Add half of the sauce to the bowl with the chicken and toss gently.
7. Line a baking sheet with aluminum foil and top with a wire rack.  Spray with cooking spray.  Place chicken on prepared rack.
8.  Broil 10-15 minutes.  Flip wings and brush with remaining sauce.  Broil for another 3 minutes, or until well caramelized and lightly charred.  Serve.
With the proper amount of sugar, these will have a slight char to them.

source:  Cook's Country

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