Oh my word. You have to try these wings! I’ve always typically baked wings to make a healthier version of deep fried wings, but I never could get them quite as juicy as I’d like. These are sweet and slightly spicy, but best of all have the most tender, juicy meat from cooking in the crock pot. Plus, the broiler gives them that crispy texture everyone loves. I kept it simple and served these wings with carrots and homemade buttermilk ranch dressing (I hate celery). They are boyfriend approved, considering A.J. tried to eat the whole pan. Let me know if you try them!
- 3/4 cup packed dark brown sugar
- 1/4 cup soy sauce
- 1 tbsp minced fresh ginger
- 4 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 3 lbs chicken wings (I got a mixture of drums and flats)
- salt and pepper
- vegetable oil spray
- 1/4 cup water
- 1/4 cup tomato paste
Stir 1/4 cup of the sugar, 1 tbsp soy sauce, ginger garlic and 1/4 tsp cayenne pepper into the crock pot. Season chicken with salt and pepper, add to slow cooker and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.
Position oven rack 10 inches from broiler element and preheat broiler to medium heat. Line baking sheet with aluminum foil and spray with vegetable oil spray. Transfer chicken to prepared baking sheet and discard braising liquid in the crock pot
Combine remaining 1/2 cup sugar, 3 tbsp soy sauce, 1/4 tsp cayenne pepper, water and tomato paste in a medium bowl. Brush the chicken with half the mixture and broil until lightly charred and crisp, about 10 minutes. Flip chicken over, brush with remaining mixture and broil until lightly charred and crisp on second side, about 5 minutes. (Keep an eye on it!) Serve.