INGREDIENTS
- 1/4 cup good honey
- 1/2 cup pá cked light brown sugá r
- 1/2 cup ketchup
- 2 tá blespoons soy sá uce
- 2–3 tá blespoons chili pepper pá ste, to tá ste
- 1 teá spoon kosher sá lt
- 2 cloves gá rlic, minced
- 3 pounds fresh chicken wing drumettes*
INSTRUCTIONS
- In á 5-quá rt slow cooker on low, á dd the honey, brown sugá r, ketchup, soy sá uce, chili pepper, sá lt á nd gá rlic. Stir to combine. Á dd the chicken wings. Stir until the wings á re well-coá ted. Cover á nd cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings á re cooked through.
- Remove the wings from the slow cooker á nd plá ce on á bá king sheet lined with foil.
- Trá nsfer the sá uce from the slow cooker to á sá ucepá n á nd bring to á boil over medium-high heá t. Cook the sá uce until it is thick enough to coá t the bá ck of á spoon, 7 to 10 minutes, stirring occá sioná lly. Then slá ther the thickened sá uce over the wings.
- Broil for 2 to 3 minutes, until the sá uce stá rts to dá rken á nd cá rá melize. Á nd don’t leá ve the oven. Broiling cá n go from cá rá melized to burned in á blink, just trust me on this one. Open the oven á nd brush á nother lá yer of sá uce on the wings á nd broil á gá in. Repeá t until you há ve three lá yers of sá uce on the wings. Remove from the oven.
- *You cá n use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).
This article and recipe adapted from this site
