Game day just isn’t game day without some wings! With the Super Bowl coming up, I’ve been on the hunt for a new tasty wing recipe.
When I was in high school, my friends and I would go to wing night at a local bar every week (they had a restaurant area). Someone from our group was there every single week for over three years.
The wings were good, but we were really there for the company.
My mom never made wings at home, and we lived in a very rural area without many restaurants, so the only wings I ever had were from this one restaurant. It wasn’t until I was in college that I realized exactly how good the wings were from my hometown dive… some restaurants make really bad wings, y’all.
Wings are a bit tricky. It’s easy to mess them up. They have to be crispy, but not burnt. They have to be cooked through, but not falling off the bone. The sauce has to hit all the right notes.
These sweet and spicy wings are a symphony of flavor. They won’t melt off your face, but the heat is nice. The sweetness shines through on the back end without being sickeningly sweet. If you like a lot of sauce, double the amount you make. You’ll have plenty of liquid.
I prefer my wings SUPER crispy, so I also broil them for a bit longer than the original recipe calls for. You just have to watch them really closely, or suddenly they will go from delicious crispy to totally burnt. Ask me how I know…
These are exactly what they say they are — have napkins and finger bowls on hand!
- 2 garlic cloves, minced
- 3⁄4 cup sugar
- 2 Tablespoons fish sauce
- 2 Tablespoons Sriracha
- 3 lbs chicken wings, split
- 1⁄2 teaspoon cornstarch
- 2 teaspoons water
- Chopped fresh basil, cilantro or mint (optional)
- Combine garlic, sugar, fish sauce and Sriracha in a 4- to 6-quart slow cooker.
- Add wings and toss to coat. Cover and cook on low for 3 to 4 hours or until wings are cooked through but not actually falling off the bone.
- In a small saucepan, combine cornstarch and water.
- Ladle 1 cup (250 mL) liquid out of the slow cooker and into the pan.
- Whisk, then bring to a boil over high heat. Reduce heat and simmer for at least 1 minute or until thickened (watch carefully, as it boils up quickly).
- Preheat the broiler and set a rack 8 inches below it.
- Line a large rimmed baking sheet with foil and spray the foil with nonstick cooking spray. Transfer wings to the foil and arrange in a single layer.
- Broil for 2 to 3 minutes on each side, turning once, until crisped to your liking.
- Pour the thickened sauce over the wings and toss to coat.
- Broil for another 1 to 2 minutes, watching carefully, until wings and sauce are sizzling.
- Transfer to a serving platter and sprinkle with herbs (if using).
This recipe is courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016 www.bestofbridge.com Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson
Looking for more delicious game day dishes for the Super Bowl or your next tailgate? Here are a few of our favorites…