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The Super Bowl is two weeks away, so I’ve posted as many easy party recipes I can think of to help everyone prepare. Making chicken wings at home is always a winner because people are impressed (even though it’s hardly any work) and the baking is definitely a step up from the fried wings you’ll find at a sports bar.

I’ve posted two recipes below–one for hot wings and the other for sticky, asian-style wings. Both were delicious, but my preference lies with the sweet, ginger flavors.

Another tip for anyone breaking down a chicken regularly: I usually split the wings and save them in a large freezer bag. Five chickens later, you have 20 wings!

Chicken Wings at Home

Flipping the Chicken Wings

Sticky Asian Wings
America’s Test Kitchen

  • 1/4 cup packed dark brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons minced/grated fresh ginger
  • 4 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 4 lbs chicken wings, wingtips discarded and wings split
  • salt/pepper
  • 1/4 cup water
  • 1/4 cup tomato taste
  1. Stir 1/4 cup sugar, 1 tablespoon soy sauce, ginger, garlic, and 1/4 teaspoon cayenne into slow cooker. Season chicken with salt/pepper and add in, coating well. Cover and cook until chicken is tender, about 4 hours on low.
  2. Position oven rack 10 inches from broiler and heat broiler. Place wire rack in a foil-lined 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, 3 tablespoons soy sauce and 1/4 teaspoon cayenne in a bowl. Brush chicken with half of mixture and broil until lightly charred and crisp., 10-15 minutes. Flip chicken over, brush with remaining mixture, and continue to broil until lightly charred and crisp on the second side, 5-10 minutes more.

Fiery Hot Wings
America’s Test Kitchen

  • 6 tablespoons unsalted butter
  • 1 cup hot sauce
  • 6 teaspoons brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon sweet paprika
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • salt/pepper
  • 4 pounds chicken wings, tips discarded and wings split
  1. Melt butter in small saucepan over low heat. Whisk in hot sauce, 4 teaspoons sugar, and vinegar. Transfer 1/2 cup sauce to slow cooker, reserve remaining sauce.
  2. Mix paprika, chili powder, remaining 2 teaspoons sugar, cayenne, 1 teaspoon salt, and 1 teaspoon pepper. Rub mixture over chicken, then transfer to a slow cooker. Cover and cook until tender, around 4 hours.
  3. Position oven rack 10″ below broiler and heat. Place wire rack in a foil-lined baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet—discard braising liquid.
  4. Brush chicken with half of the remaining sauce and broil until lightly charred, 10-15 minutes. Flip chicken over, brush with remaining mixture, and continue to broil until lightly charred and crisp on the second side, 5-10 minutes more.
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