Today he produced a hilarious mini-cookbook from 1992 called "Favorite Slow Cooker recipes," pointing at a recipe for Easy Oriental Chicken Wings. I was skeptical that tasty wings could be achieved in a slow cooker, but I wanted to indulge my husband for his trip down hoarder memory lane.
I looked at the recipe and decided it needed to be jazzed up with sambal oelek and got to work. The result was super delicious, tender, meat-falling-off-the-bone wings... with a kick!
|...sometimes it's better for things to stay in the 90's!|
Spicy Asian Chicken Wings
2-3 lbs chicken wings
1 cup soy sauce
1 cup packed brown sugar
1 cup water
1/2 cup sambal oelek or asian chili garlic sauce
In a medium saucepan, combine soy sauce, brown sugar, water & sambal oelek. Bring to a boil & simmer for 2-3 minutes over medium heat, allowing the sauce to reduce slightly.
In a large frying pan, brown the chicken wings in batches and let rest on paper towels (the recipe actually suggested doing this in a pan of shortening, but I actually browned them in vegetable oil - would I do that again? NO! There's enough fat on the wings, brown in a non-stick pan without extra fat).
Next step: place the wings in the slow cooker and pour your sauce over top. According to the recipe, we are to cook on high for 2-3 hours. At the 2 hour mark, I decided they were too "saucy" for my liking and I transferred them to a baking dish and cooked them (uncovered) for the last hour in the oven at 325degrees. Stir couple times during that last hour, then at the end, broil for about 3 minutes, stirring at the 1 1/2 minute mark.
|I like my wings more dry and sticky!!|
Why not ditch the slow cooker aspect completely and just cook in the oven for 2 1/2 hours, stirring every 30 minutes?