No-Stress Super Bowl: Slow-Cooker Sticky Wings

No matter who wins the Super Bowl, we all know the real touchdowns will be on the snacking menu. But who has time or energy to fuss around in the kitchen when real attention should be paid to the game? Our easy recipe for Slow-Cooker Sticky Wings saves the day. These sweet, tangy, perfectly sticky chicken wings are a cinch to prepare for a crowd -- and are decidedly hands-off.

WHY THIS RECIPE WORKS
Perfect sticky wings are moist and lacquered with a slightly thick, sweet yet tangy sauce -- the stickier and messier, the better. First, we coated the chicken with a pungent mix of dark brown sugar, soy sauce, and aromatics and let it cook for about 4 hours until tender. Meanwhile, we made an easy sauce with tomato paste, soy sauce, and more sugar and cayenne. We knew these wings would need some time under the broiler to become charred and crisp, and this sauce provided just the right finishing touch. This recipe can easily be doubled for a crowd, but you will need to broil the wings in two batches in the oven.

Slow-Cooker Sticky Wings, by America's Test Kitchen

Serves 4 to 6
Cooking Time: About 4 hours on Low

Using kitchen shears or a sharp chef's knife, cut through the wing at the two joints and discard the wing tip.

3/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons minced or grated fresh ginger
4 garlic cloves, minced
1/2 teaspoon cayenne pepper
4 pounds whole chicken wings, wingtips discarded and wings split
Salt and pepper
Vegetable oil spray
1/4 cup water
1/4 cup tomato paste

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. Serve.

This recipe appears in our cookbook, Slow Cooker Revolution. The test kitchen's recipes will change the way you use your slow cooker. Who says you can't have convenience and big, bold flavors?