Slow-Cooker Wings

Slow-Cooker Sticky Wings

-Heather Brown (Cook's Country)

Make sure you stay close while the wings are under the broiler!

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	teaspoon cayenne pepper
4	pounds chicken wings , halved at joint and wingtips removed
1/4	cup water
1/4	cup tomato paste

1. Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add the mixture and the chicken to the slow cooker and toss together.

2. Cook on low until fat renders and chicken is tender, 3 to 4 hours. Remove wings from slow cooker and transfer to clean large bowl, throw away all juices left in the slow-cooker. Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. Adjust oven rack to lower-middle position 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 wings and toss. 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. Enjoy.