Lemongrass Chicken Thighs

I’ve wrestled a lot with whether or not I should continue the blog.  It’s been almost a year since I’ve published new content.  Life gets in the way, and sometimes I don’t even have time to try a new recipe, let alone photograph and write about it.  Ultimately, I decided to only post when I get inspired and motivated.  Blogging is not my main source of income, and I want to enjoy it instead of feeling like it’s a burden to keep up.

 

With that being said, this is a recipe that I managed to develop and tweak.  It’s a very easy recipe – just throw the ingredients together in the morning, and let it marinade all day.  They cook up quickly on the grill, and pair easily with any number of sides.  I’ve used both fresh lemongrass and lemongrass paste.  I used the version with the paste in this recipe, as it is more easily accessible for people, especially if you do not live close to an Asian grocery.  This dish has become a staple in our house, and even my picky son eats them up.

lemongrass chicken thighs

original recipe

Lemongrass Chicken Thighs

Lemongrass Chicken Thighs

Ingredients

Marinade:
1 Tbs fish sauce
1 Tbs soy sauce
1 tsp sugar
2 1/2 Tbs lemongrass paste
3 garlic cloves, chopped
Chicken
4 skinless, bone-in chicken thighs
cilantro leaves, optional

Instructions

  1. Combine marinade ingredients in a bowl. Stir to dissolve the sugar. Place chicken thighs in a zipper-seal bag and pour the marinade over them. Remove as much air out of the bag and seal. Move the chicken around inside the bag to evenly distribute the marinade. Chill for 4-8 hours.
  2. Heat grill to medium-high. Remove chicken from the bag, discard the extra marinade. Grill until the internal temperature of the chicken reaches 165°F, about 6-7 minutes on each side. Remove from the grill and garnish with cilantro.
http://kokocooks.com/2016/11/lemongrass-chicken-thighs/

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Butter Chicken

butter chicken, a spicy and fragrant dish of chicken in a creamy tomato sauce. Recipe on kokocooks.com

One of my favorite keepsakes every year from the Epcot Food and Wine Festival is the cookbook.  I have seen this book evolve over the twenty years of the festival – from the recipe cards that used to be available at each booth, to the flimsy paper version, to the tall and skinny format, and now to this beautiful hardcover one.  It has many festival favorites, as well as a bunch of recipes from the new selections.

This year I decided to spotlight one of my favorite new dishes from the festival.  This dish is similar in flavor to chiken tikka masala, but with slightly differnent flavorings.  This is an easy dish to make, and tastes great when served with rice (especially basmati) or some warm naan.  One of my favorite restaurants in town serves buttered chicken in a taco, which is lovely but messy.  I toned down the heat a lot from the book because I knew my son would not like it really spicy, but feel free to adjust the seasonings to your heat preference.

a spicy and fragrant dish of chicken in a creamy tomato sauce. Recipe on kokocooks.com

adapted from Epcot Food And Wine Festival 2015 cookbook

Butter Chicken

Butter Chicken

Ingredients

For the sauce
1 Tbs vegetable oil
½ c diced onion (about half a medium onin)
½ c diced green pepper (about half a pepper)
2 Tbs butter
2 Tbs lemon juice
1 medium garlic clove, minced
1 tsp minced fresh ginger
½ Tbs garam masala
½ Tbs chili powder
½ Tbs cumin
¼ tsp cayenne pepper
2 bay leaves
1 c tomato puree
¼ c plain yogurt (lowfat is fine)
⅔ c heavy cream
Salt and pepper
For the chicken
4 tsp garam masala
½ tsp salt
¼ tsp paprika
¼ tsp cayenne pepper
2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
1 Tbs butter
1 Tbs cornstarch
¼ c chicken broth
Salt and pepper
To finish
Naan bread or cooked basmati rice

Instructions

  1. For the sauce: Heat oil in a medium pot over medium-high heat. Add onion and green pepper and sauté until soft.
  2. Stir in the butter, lemon juice, garlic, ginger, garam masala, chili powder, cumin, cayenne pepper, and bay leaves. Cook for another few minutes, until butter has melted.
  3. Add tomato puree and cook another 2 minutes, stirring frequently. Reduce heat to low, and stir in the yogurt and heavy cream. Simmer 10 minutes.
  4. Keep warm until ready to add to chicken. Remove bay leaves before continuing.
  5. For the chicken: combine garam masala, salt, paprika, and cayenne powder in a large bowl. Add chicken and mix around until chicken is evenly coated with spices.
  6. Heat butter in a large sauté pan over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
  7. Lower heat to medium-low and stir in 1 cup of the sauce. Simmer until chicken is cooked through, about another 5 minutes. Stir in remaining sauce.
  8. Form a slurry by mixing the cornstarch and chicken broth together. Add to the chicken and stir for a few minutes until the sauce thickens. Season with salt and pepper to taste.
  9. Serve over warm naan or cooked basmati rice (or both!)
http://kokocooks.com/2015/10/butter-chicken/

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Cuban Chicken Skewers

I’m kinda posting and running this week.  I’m back to work, and scrambling around to get all my classes started up.  This dish is perfect for when you need something quick for dinner.  The recipe is so easy, I almost didn’t post it.  That’s the great thing about grilling, though.  Keep it simple.  Two items on the skewer.  Minimal fussing.  Okay, I did brine the chicken.  Because as much as I’ve improved my grilling skills, I still live in fear of overcooking the meat.

original recipe

Cuban Chicken Skewers

Cuban Chicken Skewers

Use the lime to squeeze onto the chicken when eating.

Ingredients

2 c water
¼ c kosher salt
¼ c sugar
1½ lbs boneless, skinless chicken breast
3 limes
3 Tbs olive oil
2 Tbs Cuban seasoning (I used a McCormick blend)

Instructions

  1. In a large bowl, stir the water, salt, and sugar until all crystals have dissolved. Place chicken breasts in mixture, cover, and let chill for 30 minutes.
  2. If using bamboo skewers, soak in water for 20 minutes.
  3. Remove chicken from brine and pat dry. Cut chicken into 1-inch chunks. Halve limes lengthwise, then cut into thick slices.
  4. Heat grill to medium-hot.
  5. Thread chicken and limes onto skewers in an alternating pattern.
  6. Rub oil onto the chicken and limes. Sprinkle all sides with seasoning.
  7. Grill until cooked through, about 4-5 minutes per side.
http://kokocooks.com/2013/08/cuban-chicken-skewers/

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Chicken, Spinach, and Artichoke Calzones

 

I’ve said it before, but there’s something about calzones. They’re a lot more work than pizza. There’s a lot more dough in calzones, which makes them richer than pizza. But there’s something about all that wonderful, steaming hot filling encased in the perfect pocket of dough. They’re the perfect portable meal. And in the busy days we have coming up, that will be a life saver. Especially these calzones. They taste like spinach artichoke dip, only less greasy and with the added protein from the chicken.

 

I’ve always had trouble estimating the amount of filling to put in calzones. Usually I under-stuff them, which leads to way too high of a crust-to-filling ratio. So here’s my tip: put more filling than you think the dough will handle. Fill the calzone so more than half the dough is covered. The dough that gets folded over will easily stretch to accommodate the filling. And that way, the filling will balance out all the crust.

 

adapted from Cuisine At Home, August 2012

Chicken, Spinach, and Artichoke Calzones

Chicken, Spinach, and Artichoke Calzones

Ingredients

Filling
2 c diced (or shredded) cooked chicken
1 c shredded Asiago cheese
5.2 oz package of Boursin cheese
¼ c minced onion
14 oz. can of quartered artichoke hearts, drained and chopped
10 oz. chopped frozen spinach, thawed and squeezed dry
3 cloves minced garlic
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
Calzone
1 lb pizza dough, proofed
1 Tbs all purpose flour
1 egg, beaten

Instructions

  1. Combine chicken, Asiago, Boursin, onion, artichoke hearts, spinach, garlic, and pepper flakes in a large bowl. Season with salt and pepper to taste.
  2. Heat oven to 450°F. (If using a pizza stone, place stone in oven before turning on heat.)
  3. Divide dough into 4 equal parts. Dust a large area of the counter with flour. Stretch dough into a six-inch round. Let rest. Stretch a little more. Place ¼ of the filling to one side of the dough, leaving a border around the edge. Stretch the dough over the filling and crimp edges to seal.
  4. Brush the top of calzones with egg (see note above.) Cut a small slit in the top of each calzone to allow steam to escape. Place calzones in oven and bake until they are browned and make a hollow sound when tapped, about 8-10 minutes. Remove from oven and let cool for 10 minutes before serving.

Notes

note: when brushing egg on the tops of the calzones, I find it easier to lightly dust your hand with flour, and hold the calzone in your hand rather than doing it when the calzone is on the counter.

http://kokocooks.com/2012/09/chicken-spinach-and-artichoke-calzones/

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Chicken Soup with Rice

 

The world lost a beautiful soul in Maurice Sendak.  Terry Gross and Stephen Colbert – gave moving tributes to him.  Along with millions of people, I love Where the Wild Things Are.  I also love the sets he designed for Pacific Northwest Ballet’s production of The Nutcracker.

Recently, I looked up his list of works, and discovered that he wrote another favorite childhood book, Chicken Soup with Rice.  Little seven-year-old me loved reading this book countless times in the library.  They had a carpeted, claw-foot tub that I would climb into to hide away and read.  This book is simple in concept – a child recounts all the ways he enjoys chicken soup with rice throughout each month.  The rhymes and illustrations are simple.  And perfect.

original recipe

Chicken Soup with Rice

Chicken Soup with Rice

Ingredients

2 Tbs olive oil
5 cloves garlic, minced
3 carrots, diced
3 ribs celery, diced
1 medium onion, chopped
8 c chicken stock
2 bone-in, skinless chicken breasts
3 c cooked rice
2 Tbs chopped fresh parsley
Salt and pepper
Chopped fresh cilantro (optional)

Instructions

  1. In a large stock pot, heat olive oil over medium high heat. Add garlic and cook until fragrant, stirring occasionally (about 1 minute.)
  2. Add carrots, celery, and onion and cook until vegetables begin to soften, about 8 minutes. Add chicken stock, turn heat to high, and bring to a gentle boil. Gently add the chicken breasts, meat side down. Turn heat down to medium-low, cover, and simmer for 25 minutes.
  3. Remove chicken to a cutting board. Separate meat from the bone and cut into bite-sized pieces. Add meat back into the soup, along with the rice and parsley. Let simmer another 10 minutes. Season with salt and pepper to taste. Serve with chopped cilantro.
http://kokocooks.com/2012/05/chicken-soup-with-rice/

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Coq Au Vin Avec Gratin De Macaroni

One of my favorite dishes of the Epcot Food and Wine Festival this past year was the coq au vin from France. The dish consisted of tender meat with a sauce that was rich but not heavy, served on top of a bed of macaroni and cheese (gratin de macaroni.) Heaven! I purchased the cookbook solely for this recipe.

I finally got around to making the dish, and it was just as good as I remembered. I marinated the chicken overnight and made it for lunch the next day. The gratin de macaroni can be made while the sauce simmers on the stove.

Side note: The pictures are a bit blurry because I was experimenting with using only natural light. The challenge for me is keeping things in focus. Even with a tripod, I have difficulty with slower shutter speeds.

adapted from The Epcot Food And Wine Festival Cookbook
Passport To A World Of Flavors

Coq Au Vin

Coq Au Vin

Ingredients

4 lbs skin-on, bone-in chicken thighs
1 bottle (750 mL) dry red wine (I used a Bordeaux)
Kosher salt and freshly ground pepper
2 Tbs butter
8 oz pearl onions
8 oz mushrooms, quartered
3 Tbs bacon fat (drippings)
2 Tbs all-purpose flour
4 large cloves garlic
4 sprigs fresh oregano
4 sprigs fresh thyme
1 bay leaf
1 c chicken stock

Instructions

  1. Place chicken in a single layer in a large baking pan. Pour wine over chicken. Cover tightly with foil and refrigerate 6-8 hours.
  2. Preheat oven to 300˚F. Pour wine out of the pan, reserving. Pat chicken dry with paper towels and season with salt and pepper. Set aside and let continue to dry. Heat the butter in a large Dutch oven over medium-high heat. Add the pearl onions and sauté until golden, stirring often to brown on all sides. Add mushrooms and cook another 5 minutes. Set vegetables in a heat-proof bowl, cover, and chill until needed.
  3. Add bacon fat to the Dutch oven. While it heats up, dust the chicken with the flour. Brown the chicken on both sides in the bacon fat (cook in batches so the chicken cooks evenly). Remove chicken from the pot. Drain off all but about 2 Tbs of the fat. Add the garlic and sauté for 1 minute. Pour the reserved wine and bring to a boil, scraping the browned bits off the bottom of the pan. Tie oregano, thyme, and bay leaf together with kitchen twine. Add the herb bundle, chicken stock, and chicken thighs to the pot. Cover and place on the middle rack of the oven. Bake 1 ½ hours.
  4. Remove pot from oven. Remove chicken, set it aside on a plate, and loosely cover with a piece of foil. Place the Dutch oven on the stove over medium-high heat. Simmer, uncovered, until the sauce has reduced by about a third, 20-30 minutes. Add the mushrooms and onions and let them heat through. Remove the herb bundle from the sauce. Pour sauce over chicken and serve.
http://kokocooks.com/2012/02/coq-au-vin-avec-gratin-de-macaroni/

 

Gratin De Macaroni

Gratin De Macaroni

Ingredients

1 lb elbow macaroni
3 c whole milk
4 Tbs unsalted butter
1/3 c flour
1/8 tsp nutmeg
Kosher salt and freshly ground pepper
½ c heavy crème
12 oz Gruyère cheese, shredded
2 Tbs freshly ground Parmesan cheese

Instructions

  1. Preheat oven to 400˚F. Butter a large baking dish and set aside.
  2. Cook macaroni until just al dente, or slightly underdone. While the pasta cooks, heat milk in a saucepan over medium-low heat. Keep warm but do not let it bubble. Melt the butter in a medium saucepan. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the warm milk (going slowly will prevent lumps from forming.) Add nutmeg, salt, and pepper. Cook until sauce has thickened, about 10 minutes, stirring frequently. Remove from heat, and add heavy cream and 2/3 of the Gruyère cheese. Stir until the cheese is completely melted.
  3. Place macaroni in prepared baking dish. Pour in cheese sauce and mix to combine. Top with the remaining Gruyère and the Parmesan cheese. Cover dish with foil. Bake 15 minutes. Remove foil and continue baking until cheese is golden brown, about another 5-10 minutes. Remove from oven and let cool for 10 minutes before serving.
http://kokocooks.com/2012/02/coq-au-vin-avec-gratin-de-macaroni/

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Chicken Tortilla Soup


Ah, enough of the cookies. But not to worry, there are more holiday recipes coming up. This soup is one of the dishes that got us through this busy season. I made a double batch of it at the beginning of the month, and froze it in batches. We pulled it out on the nights we didn’t have time to cook. It freezes and reheats fantastically. And it is hearty enough to keep us full on those nights we have three shows of Candlelight to get through.


adapted from An Opera Singer in the Kitchen

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients

2 Tbs vegetable oil
1 carrot, diced
1/2 white onion, diced
3 garlic cloves, minced
1/2 poblano pepper, seeded and diced
1/2 tsp black pepper
2 tsp taco seasoning
1 tsp chili powder
1 tsp cumin
4 cups chicken broth
1-16 oz petite diced tomatoes
1-16 oz tomato sauce
2 bone-in, skinless chicken breasts
1- 15 oz can kernel corn
6 corn tortillas, cut into pieces
Garnish
Chopped avocado
Shredded monterey jack cheese
Crispy tortilla strips

Instructions

  1. In a stock pot or large dutch oven, heat vegetable oil over medium-high heat. Add carrots and white onion, saute until onions are softened, about 6 minutes. Add garlic, poblano pepper, black pepper, taco seasoning, chili powder, and cumin.
  2. Stir to combine and saute another 2 minutes. Add chicken broth, diced tomatoes, and tomato sauce. Turn heat up to high and bring to a boil. Carefully slide chicken breast in, meat side down, making sure it is completely submerged. Turn heat down to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.
  3. Remove chicken from the pot and set on a cutting board. Add corn and tortillas to the soup, and stir to combine. Cover and simmer for another 10 minutes. The tortillas will break down and thicken the soup. Meanwhile, remove chicken from the bone and shred. Discard bones. Return chicken to the soup. Adjust seasoning if necessary.
  4. Serve with cilantro and tortilla strips.
http://kokocooks.com/2011/12/chicken-tortilla-soup/

In a stock pot or large dutch oven, heat vegetable oil over medium-high heat. Add carrots and white onion, saute until onions are softened, about 6 minutes. Add garlic, poblano pepper, black pepper, taco seasoning, chili powder, and cumin. Stir to combine and saute another 2 minutes. Add chicken broth, diced tomatoes, and tomato sauce. Turn heat up to high and bring to a boil. Carefully slide chicken breast in, meat side down, making sure it is completely submerged. Turn heat down to low, cover, and simmer for 25 minutes, or until the chicken is cooked through.

Remove chicken from the pot and set on a cutting board. Add corn and tortillas to the soup, and stir to combine. Cover and simmer for another 10 minutes. The tortillas will break down and thicken the soup. Meanwhile, remove chicken from the bone and shred. Discard bones. Return chicken to the soup. Adjust seasoning if necessary. Serve with cilantro and tortilla strips.

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Fettuccine Alfredo With Spinach and Grilled Chicken


I don’t usually post twice in one day, but I wanted to publish this right away…

I’m pretty sure Annie doesn’t know who I am. I am one of the many thousands (and thousands) of fans of her blog, Annies Eats. Every time I read a new post, I am amazed by this woman who is a doctor, wife, mother, cook, baker, cookie decorator, and all around awesome person.

On Thanksgiving of last week, Annie lost her father. Instead of sharing what I’m sure would’ve been a splendid feast, she grieved. Reading her post suddenly brought me back to 9 months ago, when I lost my father. You never expect it to happen to your loved ones. I gave my husband and son an extra hug today.


My heart goes out to Annie and her family. I wish I could give her a hug. I wish I could give her some baked goods. I wish I could give her a platter of this fettuccine alfredo. Instead, all I can do is dedicate this post to her, and let her know that she is in my thoughts.
adapted from the recipe by Bravo!

note: This recipe is based on the Pasta Woozie dish from the Bravo! restaurant chain. I added the mushrooms, but feel free to omit them if you wish. This dish uses a lot of pots and pans, but it is well worth the effort.

Fettuccine Alfredo With Spinach and Grilled Chicken

Fettuccine Alfredo With Spinach and Grilled Chicken

Ingredients

Grilled Chicken
2 c water
2 Tbs kosher salt
1 ½ lbs. boneless, skinless chicken breasts
1 tsp dried oregano
1 tsp dried basil
½ tsp ground black pepper
2 Tbs vegetable oil
Alfredo Sauce
6 Tbs butter
16 oz. heavy whipping cream
salt to taste
¼ tsp ground nutmeg
½ C grated Parmesan cheese
½ C grated Romano cheese
1 egg yolk
Pasta
1 lb fettuccine
4 Tbs extra virgin olive oil
8 oz. mushrooms, sliced
1 Tbs garlic, finely chopped
4 oz. Parmesan cheese, grated
Salt and pepper to taste
4 oz. fresh spinach leaves

Instructions

  1. Prepare the chicken: Create a brine by dissolving the salt in the water in a gallon-sized bag with a zipper top. Place chicken inside, and chill for 30 minutes. Remove chicken and discard liquid. Pat chicken dry with paper towels. Sprinkle both sides of the chicken with the oregano, basil, and black pepper. Heat a grill to medium-high and brush grate with vegetable oil. Grill chicken until cooked through, about 6-8 minutes on each side. Set chicken on a plate to rest. (Alternately, you could saute the chicken in a skillet if you don’t want to fire up the grill.)
  2. While the chicken is brining, prepare the alfredo sauce. Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted. Mix in egg yolk. Reduce heat to low and simmer until ready to use, stirring every few minutes.
  3. Also while the chicken is brining, heat a large pot of water to boiling. Cook fettuccine to al dente. Drain and set aside. In a large saute pan, heat olive oil over medium-high heat. Add mushrooms and garlic and cook until softened, about 4 minutes. Slice chicken into strips. Add chicken, ¾ of the alfredo sauce, and Parmesan cheese to the pan. Season with salt and pepper to taste. Add the spinach and let wilt a little. Add the fettuccine. Stir to combine, and cook a few minutes to heat through. Garnish with remaining alfredo sauce and more grate Parmesan cheese, if desired. (I reserve the extra sauce for the leftovers.)
http://kokocooks.com/2011/12/fettuccine-alfredo-with-spinach-and-grilled-chicken/

 

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Grilled Chicken Salad with Parmesan Breadcrumbs

I love eating salads, but sometimes I balk at having to prep all the ingredients. I’m not sure why, since I normally don’t mind recipes with lengthy ingredient lists. Luckily, this salad doesn’t take much to put together. It is a deconstructed version of chicken parmesan. All the components are there – chicken, crispy breadcrumbs, mozzarella, and sauce. As long as you don’t go heavy on the breadcrumbs, the dish stays much healthier than the original.

adapted from Food Network Magazine
July/August 2010

Grilled Chicken Salad with Parmesan Breadcrumbs

Grilled Chicken Salad with Parmesan Breadcrumbs

Ingredients

Dressing
1 plum tomato, halved
4 sun-dried tomatoes, plus 1 Tbs extra-virgin olive oil
2 Tbs red wine vinegar
1 small garlic clove
1 tsp fresh oregano
1 bunch basil leaves, torn
4 Tbs grated parmesan cheese, divided
Salt and pepper
Salad
2 skinless, boneless chicken breasts (about 1 lb)
3 T extra-virgin olive oil
⅔ c panko crumbs
2 Tbs chopped fresh parsley
8 c salad mix
4 oz. small mozzarella balls (bocconcini), sliced

Instructions

  1. For the dressing: Puree plum tomato, sun-dried tomatoes and olive oil, vinegar, garlic, oregano, half the basil leaves, and 2 Tbs Parmesan cheese until smooth. Add a few tsp of water if necessary. Season with salt and pepper. Set aside.
  2. For the salad: Preheat grill to high. Halve the chicken breasts horizontally to make four thin cutlets. (If you can find thin-cut cutlets at your store, then you can skip this step.) Brush with 1 Tbs olive oil and season with salt and pepper. Grill chicken until marked on the bottom, about 4 minutes. Flip and grill another 3 minutes, or until cooked through. Let the meat rest on a cutting board.
  3. Heat remaining 2 Tbs olive oil in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring occasionally, until golden. Remove from heat. Add remaining 2 Tbs Parmesan cheese and the parsley. Stir to combine.
  4. Toss salad greens and remaining basil in a large bowl. Cut the chicken into bite-sized pieces and add to the greens. Add mozzarella. Toss with the dressing and sprinkle with bread crumb mixture.
http://kokocooks.com/2011/10/grilled-chicken-salad-with-parmesan-breadcrumbs/

 

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Sticky Wings


As soon as I saw this recipe in the America Test Kitchen’s Slow Cooker Revolution cookbook, I started craving wings. And I don’t eat wings very often. Call me a wuss, but I’m not a fan of completely covering my fingers in a gooey sauce in order to eat my food. These wings, however, looked too good to pass up.


Unlike some of the recipes in the Slow Cooker Revolution, this one was super easy: mix the sauce ingredients, dump it into the slow cooker with the wings, and cook. A short stint under the broiler crisped up the skin and caramelized the sticky sauce. The sauce was sweet and tangy, with just a hint of heat. Once I started eating them, it took a supreme effort to stop.


Adapted from Slow Cooker Revolution
From America’s Test Kitchen

Sticky Wings

Sticky Wings

Ingredients

Wings
¼ c dark brown sugar
1 Tbs soy sauce
2 Tbs minced fresh ginger
4 cloves garlic, minced
Dash of cayenne pepper
3 lbs chicken wings, drums and flats*
Salt and pepper
Sauce
½ c dark brown sugar
½ tsp sambal oelek (or sriracha or ¼ tsp cayenne powder)
3 Tbs soy sauce
¼ c water
¼ c tomato paste

Instructions

  1. For the wings: Stir together the brown sugar, soy sauce, ginger, garlic, and cayenne in a small bowl. Season chicken with salt and pepper, and place in slow cooker. Pour soy sauce mixture in over the wings and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.
  2. Position an oven rack 10 inches from the broiler. Heat on broil. Coat a broiling pan (or a wire rack placed on a foil-lined rimmed baking sheet) with non-stick spray. Transfer wings to pan. Discard the liquid.
  3. For the sauce: Combine all ingredients in a bowl. Brush the tops of the wings with the sauce. Broil until crispy on top, about 10-15 minutes (check a few times to prevent burning.) Flip wings and brush the tops with the remaining sauce. Broil until crisp and lightly charred, 5-10 minutes longer. Serve.
http://kokocooks.com/2011/07/sticky-wings/

For the wings: Stir together the brown sugar, soy sauce, ginger, garlic, and cayenne in a small bowl. Season chicken with salt and pepper, and place in slow cooker. Pour soy sauce mixture in over the wings and toss to coat. Cover and cook until chicken is tender, about 4 hours on low.

Position an oven rack 10 inches from the broiler. Heat on broil. Coat a broiling pan (or a wire rack placed on a foil-lined rimmed baking sheet) with non-stick spray. Transfer wings to pan. Discard the liquid.

For the sauce: Combine all ingredients in a bowl. Brush the tops of the wings with the sauce. Broil until crispy on top, about 10-15 minutes (check a few times to prevent burning.) Flip wings and brush the tops with the remaining sauce. Broil until crisp and lightly charred, 5-10 minutes longer. Serve.

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