• 1/4 cup good honey
  • 1/2 cup packed light brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2–3 tablespoons chili pepper paste, to taste
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 3 pounds fresh chicken wing drumettes*

  1. In a 5-quart slow cooker on low, add the honey, brown sugar,
    ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the
    chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2
    hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
  2. Remove the wings from the slow cooker and place on a baking
    sheet lined with foil.
  3. Transfer the sauce from the slow cooker to a saucepan and
    bring to a boil over medium-high heat. Cook the sauce until it is thick enough
    to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then
    slather the thickened sauce over the wings.
  4. Broil for 2 to 3 minutes, until the sauce starts to darken
    and caramelize. And don’t leave the oven. Broiling can go from caramelized to
    burned in a blink, just trust me on this one. Open the oven and brush another
    layer of sauce on the wings and broil again. Repeat until you have three layers
    of sauce on the wings. Remove from the oven.
  5. *You can use frozen wings; the cook time will be 2 to 3
    hours on high (4 to 6 hours on low).

I use the “stir-in” chili pepper paste from a tube; it is
found in the produce department by the herbs. You can also find chili pepper
paste in tubes in the Italian food aisle.

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