[blindcooks] Re: RECIPE: Fiery Hot Wings (for the slow cooker)
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sat, 1 Feb 2014 20:45:40 -0800
I honestly don't know, but I wouldn't try it. Even with an oven set to 200
degrees, often as low as an oven can go, it still wouldn't mimic the same
cooking environment as a crockpot, in part because the temperature is slightly
higher than in most slow cookers, and in part because ovens cycle on and off
while they cook. A slow cooker does not. If you don't have a slow cooker at
all and you want to make wings, your best bet is to steam the wings for 10 to
15 minutes, let them cool and dry off, then roast them for about 30 to 40
minutes, turning half way through the cooking time, then drenching them in
sauce before serving. The results aren't the same as for wings that are fried,
but they're good. Jon
----- Original Message -----
From: Rosario Perez
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, February 01, 2014 8:31 PM
Subject: [blindcooks] Re: RECIPE: Fiery Hot Wings (for the slow cooker)
Hi John, Your recipe sounds yummy! Do you know if you can do it in the oven
instead of the slow cooker?
Rosario
False friends are like our shadow, keeping close to us while we walk in the
sunshine, but leaving us the instant we cross into the shade
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, February 01, 2014 8:42 AM
To: Blind Cooks List
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.
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