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!
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
- 1/4 cup water
- 1/4 cup tomato taste
- 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.
- 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.
- 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
- 4 pounds chicken wings, tips discarded and wings split
- 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.
- 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.
- 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.
- 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.