Wings are quintessential game day food so it seemed appropriate to share this recipe a few days before the Super Bowl. Were you to ask Shane he’d tell you that if you’re going to eat wings, they should be buffalo wings but I tend to disagree. I am not a lover of spicy foods so although I’ll eat buffalo wings from time to time (if they’re mild), I like to switch things up too. Also, frying? It just doesn’t happen here all that often. Not because it’s too unhealthy (everything in moderation!) but because I’m lazy and I don’t want to deal with the big pot of oil once I’m done with the process of frying something. Truth be told, I’m a little afraid of it too – hot splattering oil is not my friend. If I make an exception to the “no-fry” rule it’s usually for doughnuts; they’re always worth the effort 🙂
These wings are surprisingly easy. The cooking process occurs in two phases – first, the wings are cooked in your slow cooker with a paste-like mixture consisting of soy sauce, brown sugar, ginger, garlic and cayenne. Once the fat has been rendered and the meat is tender, the wings are removed and cooled slightly. At that point, you can either proceed to the second phase of the cooking process, or, if you like to plan ahead, you can stash the cooled wings in the refrigerator for up to 24 hours. I love having the option to make things ahead of time and it’s a real advantage to this recipe. In the second phase of the cooking process, the wings are placed on a wire rack set in a baking sheet and brushed with a sweet and tangy sauce, which caramelizes nicely under the broiler.
I think even Shane would agree this recipe was a nice alternative to buffalo wings. The meat was tender – almost to the point of falling off the bone. Aside from a bit around the edges, the wings don’t really get crispy under the broiler but they’re not flabby either. The sauce is thick, the perfect consistency for coating the wings. My only change next time will be to cut back on the ginger; it was a bit too strong for my tastes.
Slow Cooker Sticky Wings
from Cook’s Country
3/4 cup packed dark brown sugar
1/4 cup soy sauce
3-inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint (wing tips discarded)
1/4 cup water
1/4 cup tomato paste
Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor. Pulse until everything is finely ground and a paste-like mixture results. Transfer the mixture to your slow cooker then add the wings and toss to coat them with the paste.
Cook on low until the chicken is tender, 3-4 hours. Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed. Let the wings cool for about 20 minutes. (At this point you can put the cooled wings in the refrigerator for up to 24 hours.)
Preheat your broiler and position one of the oven racks about 10-12 inches from the broiler. Line a rimmed baking sheet with aluminum foil, then place a wire rack inside the baking sheet. Spray the rack well with nonstick cooking spray.
In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper. Add half of this sauce to the bowl with the wings and gently toss to coat. Place the wings on the rack, skin side up. (I fit all 4 lbs of wings on one rack – spacing was very minimal between the wings.) Broil until the wings are lightly charred, about 10-15 minutes. Remove the pan from the oven and flip the wings over. Brush the remaining sauce over them and return them to the oven. Broil for another 3 minutes, or until the sauce caramelizes.
We are a divided household on wings as well…Mark and Shane could share a batch of Buffalo and I could share a batch of these with you. These look easy and delicious, will give them a try for game days around here as heaven knows I buy enough premade wings!
These look wonderful! I’ve never made chicken wings before, shockingly. Thanks for sharing! 🙂
These look and sound yummy! If I didn’t already have a wing recipe for Sunday, I would make these. I will save the recipe for another time though.
You are giving me all kinds of ideas for Super Bowl Sunday! These wings look easy and delicious – plus, I have a little spice-phobe who won’t eat buffalo wings, but sticky wings would probably appeal. I’m also afraid of frying things – I prefer to leave that to the experts.
Perfect recipe for Sunday!
These look delicious! We love all kinds of wings in our house but we always struggle with HOW to make them.
I am a HUGE wing fanatic and I have to say these look amazing. And I can (and will) enjoy these all year ’round.
I definitely still prefer the buffalo wings, but these made for a very tasty dinner!
Beautiful and delicious.
the wings looks fantastic. saucy without overdoing it. I love wings when they’re slow cooked like this. Definitely a great alternative to the frying method.
Oh-these wings look mouth watering! Our entire family loves wings, especially on “game Sunday”. I will certainly be trying your recipe!
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Slow cooker wings??? Now that’s the way to get it done game day! Love it!
Lots of yummy love,
Alex aka Ma What’s For Dinner
http://www.mawhats4dinner.com
What a great technique. Next time I make wings, I’m going to use the slow cooker. I love that idea – mine will probably be Buffalo style, though!
This sounds delicious. And since we’re trying to use our slow cooker more often around here, it’d be a good option!
Those look delicious, a great idea for Super Bowl! We’re the same in our house: Josh likes spicy foods and I can tolerate them once in a while.
I’m not big on dark meat chicken, but I find wings irresistible. I hate to deep fry because of the smell, so these wings of yours are just perfect!
I am really excited about these. I am in charge of game day food and the hubby has requested chicken wings. Eek! I’ve never made wings! I am a huge fan of slow cooker recipes though and am going to make these. I’ll let you know how it goes. Thanks!
GO STEELERS!!!!!!!
I am super psyched to be making these today and posted a link to them on my bog! Thanks!
Just dropping by again to tell you how DELICIOUS these were! They certainly stole the show and were our favorite of the three wings I made. At some point soon I am going to be making ribs exactly like this too. Thanks again!
These look great! And not too gooey either! I can’t wait to try them!
Best.wings.ever!!!!!!!!!!!
Amazing wings! Always a crowd pleaser.
I’m with you, hauling out the fryer just seems like such an ordeal. You could always remind your husband, if you chose, that the preparation of Asian sticky wings actually goes back centuries, whereas, Buffalo Wings do not, so you’ve got history on your side and he has only an accidental novelty, which happened to take off, on his side. I happened to be really bored with Buffalo Wings, as I don’t like to have work up a sweat eating food. I like spice, but not heat for the sake of heat, which I think detracts from flavor. Thanks for the sticky wings recipe in the crockpot (which is how I found you)!
So after I read all these comments I feel like I should be the one to try and fry them. A slow cooker seems like an easy way out. Im going to fry all the wings first then combined everything else into a sauce pan and let the flavors come together. Once that’s done I’ll throw the sauce on the wings and pop them in the oven for about 5 mins. DON’T BE AFRAID TO FRY! Deep fryers come in hand.