Sweet Chile Hot Wings

If you’ve got a big crowd showing up on game day, but don’t have the time to prepare a lot of appetizers, why not let your slow cooker prepare them for you? Yes, these chicken wings (or drumettes) are actually cooked in a crockpot, then broiled for about 6 minutes to given them that crispy, brown exterior. If you don’t count the optional cilantro garnish, this recipe requires only 4 ingredients: chicken wings (or drumettes), Sriracha, honey and soy sauce. Four hours of slow cooking, a quick broil, and you’re ready to serve these amazingly tasty, nibblers. We had them last night with a salad for a light, quick fix supper. I didn’t feel it needed a dipping sauce, but if you do, I’ve included in the recipe below a Honey Sriracha Yogurt dipping sauce, which I think would compliment the flavors nicely. Or, you could add a little cornstarch to the remaining sauce in the slow cooker to thicken as a dipping sauce. With or without a dip, these appetizers are easy, convenient, and the slow cooking process really amplifies the flavors.

In large slow cooker, whisk the soy sauce, honey and Sriracha until well blended. 

Add the wings and toss to coat. Press the wings to submerge in the liquid. Cover and cook on high setting for 3-1/2 to 4 hours, stirring every hour to keep the wings submerged and coated.

Put oven rack as close to the broiler as possible without coming in contact with the coils. Preheat broiler.

Using tongs, remove the wings to a foil-lined baking sheet. 

Broil, turning once, until crispy 5 to 10 minutes (3 minutes per side worked for me). Transfer the wings to a platter. Garnish with cilantro, if desired. 

To prepare dipping sauce: In small bowl combine Greek yogurt, honey, Sriracha and a pinch of salt. Stir to combine. Or, just add some cornstarch to liquid remaining in crockpot and thicken, as desired, to serve alongside wings.

SWEET CHILE HOT WINGS
Source: Every Day with Rachael Ray Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 cup soy sauce (I use Tamari)
• 1 cup honey
• 1/4 to 1/3 cup Sriracha (I used 1/3 cup and it was still mild in heat)
• 3 to 4 pounds chicken wings, or drumettes
• 3 Tablespoons cilantro, roughly chopped (for garnish), optional   

Honey Sriracha Yogurt Dipping Sauce:

• 1/2 cup Greek yogurt
• 1 Tablespoon honey
• 1/2 Tablespoon Sriracha
• Pinch Salt

DIRECTIONS:

1. In large slow cooker, whisk the soy sauce, honey and Sriracha until blended. Add the wings and toss to
    coat. Press the wings to submerge. Cover and cook on high setting for 3-1/2 to 4 hours, stirring after
    every hour to keep the wings submerged and coated.
2. Preheat broiler. Using tongs, transfer wings to foil-lined baking sheet. Broil, turning once, until crispy,
    5 to 10 minutes.
3. Transfer wings to a platter. Garnish with chopped cilantro, if desired.
4. To prepare dipping sauce: In small bowl combine Greek yogurt, honey, Sriracha and a pinch of salt.
    Stir to combine. Or, just add some cornstarch to liquid remaining in crockpot and thicken, as desired,
    to serve alongside wings.