Ingredients:
1) 1/4 cup packed dark brown sugar
2) 1/4 cup soy sauce
3) 2 Tablespoons minced or grated fresh ginger (I used dry ginger and used a little less than the recipes called for)
4) 4 garlic cloves, minced (I used fresh garlic, if you don't know how to prepare it click here http://www.youtube.com/watch?v=KaUtS24RjAo)
5) 1/2 Teaspoon cayenne pepper
6) 4 pounds whole chicken wings (wingtips discarded and wings split)
7) salt and pepper to season
8) 1/4 cup water
9) 1/4 cup tomato paste
Directions:
1) Stir 1/4 cup sugar, 1 tablespoon soy sauce, ginger, garlic, and 1/4 teaspoon cayenne into slow cooker. Season chicken with salt and pepper, add to slow cooker, and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.
2) Position oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid.
3) Combine remaining 1/2 cup sugar, water, tomato paste, remaining 3 tablespoons soy sauce, and remaining 1/4 teaspoon cayenne in bowl. Brush chicken with half of mixture and broil until lightly charred and crisp, 10 to 15 minutes. Flip chicken over, brush with remaining mixture, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer.
4) Serve and enjoy!
Tip: Cutting up chicken wings
*Using kitchen shears or a sharp chef's knife, cut through the wing at the two joints and discard wing tips.
If you have any questions feel free to ask!
From: America's Test Kitchen: Slow Cooker Revolution
