sweet-and-spicy wings | Best of Bridge : Family Slow Cooker

football season is officially in full swing. 
i successfully won the first two weeks in my fantasy football league which only meant week three i was bound lose and this week is not looking promising either.  oh well, at least i have tailgate food to take the sting of losing away.

nachos, beer, and of course chicken wings.

so, i consider it fate that my copy of the new Best of Bridge: The Family Slow Cooker cookbook showed up this week.

this book has a new generation of authors bringing with them fresh new ideas and recipes, while remaining true to the original Bridge motto of offering 'simple recipes with gourmet results.'

elizabeth chorney-booth, sue duncan & julie van rosendaal have you covered from breakfast to brunch; 
snacks & appetizers; 
soups; 
chillies, stews & curries; 
sandwiches; 
meats; 
pasta, rice & grains; 
sweet stuff & beverages.

plus they all have roots to YYC.

the ladies will also be going on tour this fall to promote their new book.  watch for them this october in:

vancouver - october 3-4

calgary - october 5

edmonton - october 6-7

regina - october 11-12

saskatoon - october 13-14

winnipeg - october 19-20

toronto - october 21 & 24

back to the food. specifically wings.  yes, back to the wings.

sweet and spicy. 
it's the best of both worlds in handheld (double fisting) form. 

and being that they are prepared in the slow cooker allows for more attention to be paid towards my beloved 49ers & seahawks.  
napkins ready, jersey's on, time to dig in!

cheers.xo.
happy sunday!

Sweet-and-Spicy Wings

ingredients:
2 garlic cloves, minced
3/4 cup sugar
2 tablespoons fish sauce
2 tablespoons sriracha
3 lbs chicken wings, split
1/2 teaspoon cornstarch
2 teaspoon water
chopped fresh basil, cilantro or mint {optional}

method:
combine garlic, sugar, fish sauce and sriracha in a 4 to 6-quart slow cooker.  add wings and toss to coat.  cover and cook on low for 3 to 4 hours or until wings are cooked through but not actually falling off the bone.
in small saucepan, combine cornstarch and water.  ladle 1 cup liquid out of the slow cooker and into the pan.  whisk, then bring to a boil over high heat.  reduce heat and simmer for at least 1 minute or until thickened {watch carefully, as it boils up quickly.}
preheat the broiler and set a rack 8 inches below it.  line a large rimmed baking sheet with foil and spray the foil with nonstick cooking spray.  transfer wings to the foil and arrange in a single layer.  broil for 2 to 3 minutes on each side, turning once, until crisp to your liking.
pour the thickened sauce over the wings and toss to coat.  broil for another 1 to 2 minutes, watching carefully, until wings and sauce are sizzling.
transfer to a serving platter and sprinkle with basil {if using.}

serves: 8 or more

variation
honey-garlic wings:  increase the garlic to 5 or 6 cloves, replace the sugar with an equal amount of liquid honey, replace the fish sauce with 1 1/2 tablespoons soy sauce, omit the sriracha and add 1/4 teaspoon salt to the sauce.  serve sprinkle with chopped green onions and sesame seeds in place of the fresh herbs.


recipe and images courtesy: best of bridge: the family slow cooker
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