Crock Pot Sweet and Spicy Sticky Wings

• Gluten free

• Meat

  • 4 lbs Chicken wings

• Produce

  • 4 Garlic cloves
  • 1 (2-inch piece Ginger, fresh

• Canned Goods

  • 1/4 cup Tomato paste

• Condiments

  • 5/16 cup Soy sauce
  • 1 tsp Sriracha sauce

• Baking & Spices

  • 3/4 cup Brown sugar, packed dark
  • 1/4 tsp Cayenne pepper
  • 1 Sesame seeds

• Liquids

  • 1/4 cup Water

Found on spicysouthernkitchen.com

Ingredients

• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 garlic cloves, peeled and chopped
• ¾ cup packed dark brown sugar
• ¼ cup plus 1 tablespoon soy sauce
• 1 teaspoon Sriracha sauce, divided
• ¼ teaspoon cayenne pepper, divided
• 4 pounds chicken wings, halved at joint and wingtips removed
• ¼ cup water
• ¼ cup tomato paste
• sesame seeds, optional

Directions

• Place ginger, garlic, ¼ cup dark brown sugar, 1 tablespoon soy sauce, ½ teaspoon Sriracha sauce, and ⅛ teaspoon cayenne pepper in a food processor and pulse until a paste is formed.
• Place chicken wings and paste in crock pot and toss to coat.
• Cover and cook on LOW for 3 to 4 hours. Use slotted spoon to remove wings and place them in a large bowl lined with paper towels. Discard liquid in crock pot.
• Let wings cool 20 minutes or you can refrigerate them up to 24 hours.
• Place oven rack in lower-middle of oven. It should be 10 to 12 inches from the heating element. Turn oven to BROIL.
• Set a wire rack inside a rimmed baking sheet and spray rack with cooking spray.
• In a medium bowl, whisk together water, tomato paste, remaining ½ cup dark brown sugar, ¼ cup soy sauce, ½ teaspoon Sriracha sauce, and ⅛ teaspoon cayenne pepper.
• Pour half of sauce in bowl with chicken wings and gently toss to coat. Place wings skin side up on prepared rack.
• Broil until wings are lightly charred, about 10 to 15 minutes. Flip wings over and brush with sauce. Broil 3 minutes. Flip and brush with sauce one more time and broil 2 minutes.
• Sprinkle with sesame seeds.