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Slow-Cooker Sticky Wings

* 1 (3-inch) piece fresh ginger, peeled and chopped
* 4 garlic cloves, peeled
* 3/4 cup packed dark brown sugar
* 1/4 cup soy sauce
* 1/2 tsp cayenne pepper
* 4 lbs chicken wings, halved at joint and wingtips removed
* 1/4 cup water
* 1/4 cup tomato paste

# Pulse ginger, garlic, 1/4 cup sugar, 1 Tbsp soy sauce, and 1/4 tsp cayenne in food processor until finely ground. Add mixture to slow cooker. Add chicken and toss until combined.
# Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
# Adjust oven rack to lower-middle position (about 10-12 inches from element), and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining 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, 10-15 minutes Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Serves 12

Cook's Country, Feb/Mar 2010