[blindcooks] Re: RECIPE: Fiery Hot Wings (for the slow cooker)
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Wed, 12 Feb 2014 09:57:42 -0800
Rosario: I don't know if this question has been answered yet or not, but my
answer is that if you want to make these in the oven, try baking them in a
covered dish in the oven at about 325 for about 45 minutes to an hour. Use the
same proportions of butter and sauce and spices as in the original recipe, then
discard the liquid in the baking dish and glaze them under the broiler as the
recipe says to do. 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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