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.
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