Slow-Cooker Sticky Wings
By America's Test KitchenPublished on February 11, 2013
Time
3 to 4 hours on low
Yield
Serves 12
Ingredients
Before You Begin
In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.
Instructions
- MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
- COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool for 20 minutes (or let cool briefly and refrigerate for up to 24 hours).
- SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. Whisk water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and remaining 1/4 teaspoon cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.
Time
3 to 4 hours on lowYield
Serves 12Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When we tried adding the sauce for our Slow-Cooker Sticky Wings to the slow cooker, the juices from the wings drowned it out. Instead, we cooked the wings bare. A sauce of soy sauce, tomato paste, brown sugar, garlic, ginger, and cayenne won out over more complex options. For through-and-through flavor, we borrowed an idea from barbecue pit masters and coated the wings with a spicy paste before cooking. Achieving an acceptable level of stickiness wasn’t possible with a slow cooker alone. To give the wings their requisite “stick," we painted the cooked wings with sauce and set them under the broiler.
Before You Begin
In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.
Instructions
- MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.
- COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool for 20 minutes (or let cool briefly and refrigerate for up to 24 hours).
- SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack in rimmed baking sheet and spray rack with vegetable oil spray. Whisk water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and remaining 1/4 teaspoon cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.
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