Saturday, October 25, 2014

Sweet n' Spicy Slow Cooker Chicken Wings


I put these together for the last Packer game.  I subbed the Chili Garlic sauceThese wings had a great Thai flavor without too much heat.  I brought the sauce to a boil while broiling the wings and served it on the side.

Sweet n' Spicy Slow Cooker Chicken Wings
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¼-1/2 c packed Brown Sugar
¼ c Soy Sauce
½ c  Peanut Butter
2 crushed garlic cloves
1-2 tablespoons Sambal Oleck or Chili Paste
2-4 pounds prepared chicken wings (regular or drumette-style)
Cooking Spray
Optional
Cilantro
Limes

In a small bowl, mix ¼ cup of brown sugar with the soy sauce, peanut butter, crushed garlic cloves and 1 tablespoon of the Sambal Oleck. Taste and adjust the sugar and Sambal if it needs to be sweeter or spicier. It will form a thick paste.

Spray the interior of a 6-quart slow cooker with cooking spray, or use a crockpot liner. Add the chicken wings.

Add the seasoned peanut butter paste into the slow cooker, turning the chicken wings to thoroughly coat each one.

Cover and set the slow cooker on low, cooking the wings for 2-4 hours or until a meat thermometer registers 165 degrees when inserted into the thickest part of the meat.

Remove wings from slow cooker and place on a foil lined cookie sheet. Place under your oven's broiler for 3-5 minute or until the skin is crisp.

Serve immediately. If desired (and to kick up the Thai influences in this dish), you can serve with chopped, fresh cilantro and a squeeze of lime juice.

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