Sometimes you get a hankering for something and can’t shake it until you actually get it. That happened to me this past weekend with chicken wings. I have no idea where the hell it came from, but all of a sudden I wanted to down some wings. There are a few options around town for wings, but I wanted to try to make them at home. This way they could be healthier, but most likely better than the places around us.
I remembered seeing a recipe in a magazine we had just received, but didn’t remember what it was for. I was hoping it would be something easy that would come together without issue. I thumbed through a couple of cooking magazines we had laying around until I found what I was looking for. On page 104 of the “Everyday with Rachel Ray” magazine was a recipe for Sweet Chile Hot Wings. After a quick glance at the three ingredient recipe it was off to cooking.
We had everything around the house minus the actual wings. After a quick grocery trip we were ready to get started. First we mixed the ingredients in the crock pot, then we added the wings. Since the sauce wasn’t enough to cover the wings we added in some chicken broth. Just enough to reach the top of the wings. Then we gave things a quick stir and set the crock pot.
Four hours later the meal was coming together. The sweet potatoes were in the oven as well as the broccoli/brussels sprout mix (both just mixed with a little olive oil, salt, and pepper). Once the veggies and potatoes were out of the oven, the wings went in. I broiled them for about 4 minutes on each side. They looked pretty damn tasty if you asked me. The crunched up a bit on the outside while still being super tender on the inside. The sauce was great as well. I would stick with the 1/4 cup of sriracha as we don’t like things uber spicy in our house, but if you wanted to kick it up a notch then shoot for stars and go with a 1/3 cup.
Overall, for our first attempt at wings it was a hit. I think we may be some better quality wings for next time, but this has the makings of a recipe that can be used a variety of different ways. Maybe BBQ, maybe a bit sweeter, maybe a bit spicier…but definitely a recipe to hold onto. And for me that’s saying a lot as I can’t stand Rachel Ray!
And on a final note, the beer with dinner was a can of Mad Tree PsycHOPathy. It’s a local IPA that is amazing. It’s not a bold as the Hopslam, but is super tasty and smooth. If you are a fan of IPAs and local beers, then this is one you’ll have to try out.
- 1 cup soy sauce
- 1 cup honey
- 1/4- 1/3 cup sriracha
- 4 pounds chicken wingettes and/or drumettes
- 3 tablespoons roughly chopped cilantro, for garnish
- In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary). Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours.
- Preheat the broiler. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.