Dutch Oven Sticky Wings
- 3/4 cup packed dark brown sugar
- 1/4 cup soy sauce
- 3-inch piece fresh ginger, peeled and roughly chopped
- 4 garlic cloves, peeled
- 1/2 teaspoon cayenne pepper
- 4 pounds chicken wings
- 1/4 cup water
- 1/4 cup tomato paste
- ½ teaspoon cayenne pepper
- Add 1/4 cup of the brown sugar, 1 tablespoon of the soy sauce, the ginger, garlic and 1/4 teaspoon cayenne pepper to the bowl of an electric or hand food processor. Pulse until everything is finely ground and a paste-like mixture results. Transfer the mixture to your 12” Dutch oven then add the wings and toss or turn to coat them with the paste.
- Cook with 8 charcoals on the bottom, and 12 to 14 on top, until the chicken is tender, about 45 minutes. Transfer the wings to a large bowl, leaving as much of the liquid behind as possible and discarding it when all of the wings have been removed. Let the wings cool for about 20 minutes.
- Preheat your 14” oven, with 28 charcoals on top only. Line a rimmed pizza pan with aluminum foil, then place a wire rack inside the pan. Spray the rack well with nonstick cooking spray. Place the rack in the 14” Dutch oven, over the pizza pan.
- In a medium bowl, whisk the water, tomato paste, remaining 1/2 cup sugar, remaining 3 tablespoons soy sauce, and the remaining 1/4 teaspoon cayenne pepper. Add half of this sauce to the bowl with the wings and gently toss to coat. Place the wings on the rack, skin side up. Broil until the wings are lightly charred, about 15 to 20 minutes.
- Remove the rack from the oven and flip the wings over. Brush the remaining sauce over them and return rack to the oven. Broil for another 5 minutes, or until the sauce caramelizes. Serve with a dipping sauce, like Ranch or Honey Mustard.
I don't normally post other blogers recipes, but this one looked good. I adapted this to the Dutch oven, from Annie Oaklies Kitchen's Slow Cookers Sticky Wings. Annie, I hope you don't mind!