Slow-Cooker Sticky Wings

Found this on Pinterest and it looked super easy and the blogger said they're crazy good.


Ingredients
1 3" piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
3/4 cup packed dark brown sugar
1/4 cup soy sauce
1/2 tsp cayenne pepper
4 lbs chicken wings, halved at joint and tips removed
1/4 cup water
1/4 cup tomato paste

Directions: 
Make Rub
Pulse ginger, garlic, 1/4 cup brown sugar, 1 Tbsp soy sauce and 1/4 tsp cayenne pepper in food processor until finely ground. Add mixture to slow-cooker insert. Add chicken and toss to coat.

Cook and Cool
Cover and cook on low until fat is rendered and chicken is tender, about 3-4 hours. Using slotted spoon, remove wings from slow-cooker and transfer to clean large bowl (discard liquid in slow-cooker). Let wings cool about 20 min (or cool briefly and refrigerate up to 24 hours).

Sauce and Broil
Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed backing sheet and spray rack with non-stick cooking spray. Whisk water, tomato paste, remaining sugar, remaining oy sauce, and remaining cayenne pepper in a bowl. Add half the sauce to a bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around the edges, about 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Note: In step 3, rack should be 10" to 12" from heating element. Don't wander off while the wings are in the oven.

Serves 12.

Roasted Cauliflower

One head cauliflower, cut into florets; 1/2 tsp. each salt, pepper, cumin, chili powder. (I threw all the ingredients into a Tupperware container and just shook it up.) Roast at 400F for 10 minutes, stirring 1/2 way through.

Had this at a party and it was good - on the must try list!

Jim Beam Glaze

Got this recipe from Red Robin....YUM!

1 cup Jim Beam bourbon whiskey
1/2 cup brown sugar
Combine the brown sugar and bourbon in a 3 qt. sauce pot and bring to a boil. Simmer 2 minutes to burn off the alcohol.

Add to the pot:
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

- Whisk the ingredients together and bring to a simmer. Cook the sauce over low heat for about 5 minutes or until the sauce begins to thicken slightly and the flavors have married.

- Remove the sauce from the heat and cool completely. Use to baste meat, especially chicken or salmon, while cooking