| Cuisine: Oriental | Type: Lunch | Serves: 12 |
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Source:
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Cook's Country |
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Attributes:
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Comments:
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Can be halved, but make the same amount of rub and sauce. I like to sprinkle a few sesame seeds on at the turn under the broiler. |
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Serving Suggestions:
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Ingredients:
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1 3-inch piece of fresh ginger, peeled and chopped 4 garlic cloves, peeled and crushed 3/4 cup packed dark brown sugar, divided 1/4 cup soy sauce, divided 1/2 tsp. cayenne pepper, divided 4 pounds chicken wings, halved at joint and tips removed 1/4 cup water 1/4 cup tomato paste Sesame seeds (optional) |
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Instructions:
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1. Make a rub by pulsing the ginger, garlic, 1 tablespoon soy sauce, 1/4 cup sugar, and 1/4 teaspoon cayenne in food processor until finely ground. Add to slow cooker and then add chicken and toss to coat. 2. Cover and cook on low setting until the fat renders and the chicken is tender, 3 to 4 hours. Using tongs, gently remove the chicken to a bowl and let cool for 20 minutes. Can be made ahead to this point and refrigerated for up to 24 hours. Discard the cooking liquid. 3. Make a sauce by whisking together water, tomato paste and remaining soy sauce (1/4 cup), brown sugar (1/2 cup) and cayenne (1/4 teaspoon). Pour half the sauce over the cooled wings and toss to coat well. 4. Adjust rack in oven to 10 to 12 inches below broiler and turn on broiler. Place a rack in a sheet pan and spray with oil. Place chicken wings on rack, skin side up, then broil for 10 to 15 minutes or until the edges are lightly charred and crisp. Baste with sauce mid-way through cooking. Turn the wings, baste with remaining sauce and sprinkle with sesame seeds if desired. Cook for another 3 to 4 minutes until caramelized and then serve. |
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Related recipes:
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None |
2012-02-05