Thank you so much for this recipe Jon. The wings are thawing right now. Can't wait to try these tomorrow night during the game. ----- Original Message ----- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx> Sent: Saturday, February 01, 2014 11:42 AM Subject: [blindcooks] RECIPE: Fiery Hot Wings (for the slow cooker)OK everyone: At last, here is the recipe for the hot wings that has sparked so much discussion on this list over the past month. The recipe comes from the "Slow Cooker Revolution" cookbook published by America's Test Kitchen. When I made these for the first time back on Christmas Day, I remember thinking that I'd have liked a bit more sauce, and also that I'd have liked them to be a bit more crispy. That translates to a bit more time under the broiler. I might increase the amount of sauce to 1 1/4 cups and add another tablespoon of butter. I'd use the same amount of sauce for the initial cooking, then use the rest for the broiling step. The recipe that follows is exactly how it appears in the book. Jon
Fiery Hot Wings (a.k.a. Buffalo Wings for the slow cooker) Yield: 6 servings (4 lbs. wings) Prep Time: 10 minutes Cook Time: 4 hours 20 minutes Ingredients: 1 cup hot sauce 6 tablespoons butter, melted 2 tablespoons brown sugar, divided 1 tablespoon cider vinegar 1 tablespoon sweet paprika 2 teaspoons chili powder 1 teaspoon cayenne pepper 4 pounds chicken wings (flats and drummetts)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 separately.
2. Mix paprika, chili powder, remaining 2 teaspoons sugar, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together then rub mixture evenly over chicken; transfer to slow cooker. Cover and cook until chicken is tender, about 4 hours on low.
3. 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.
4. Brush chicken with half of remaining sauce and broil until lightly charred and crisp, 10 to 15 minutes. Flip chicken over, brush with remaining sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
