Main Dishes

Crockpot Brown Sugar Ginger Chicken Wings


Chicken wings are up there on my "there's no limit to what I can eat" list along with chocolate, kalamata olives and ribs. You put the wings in the crockpot and then finish in the oven. Easy and absolutely delicious. Good for tail-gaiting parties, picnics or a crowd.

1 3" piece of fresh ginger, peeled and chopped
3 tbsp. soy sauce
1/4 cup water
4 lbs chick wings, halved at joint
4 garlic cloves, peeled
1 cup packed dark brown sugar
1/4 tsp cayenne pepper
1/4 cup tomato paste
Pulse ginger, garlic, 1/2 cup sugar, 1 tbsp. soy sauce and 1/8 tsp cayenne pepper in a food processor until finely ground. Put mixture into crockpot, add chicken and toss until thoroughly combined. Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using a slotted spoon, remove wings from crockpot and transfer to large bowl. Discard liquid. Let wings cool for 20 minutes. Adjust oven rack to lower middle position and heat broiler. Line rimmed baking sheet with heavy duty tin foil or two sheets regular tin foil. Spray foil lightly with baking spray. Whisk water, tomato paste, remaining sugar, soy sauce and remainder of cayenne in a 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 the edges, about 10-15 minutes Flip wings, brush with remaining sauce and continue to broil until well caramelized, about another 3-5 minutes.


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