SLOW-COOKER STICKY CHICKEN – February 21 – National Sticky Bun Day

Serves 4-6

[ingredients title=”Ingredients”]

Chicken

• 1-inch piece fresh ginger, peeled and diced
• 2 garlic cloves, minced
• ¼ cup brown sugar
• ¼ cup honey
• ⅛ cup soy sauce
• 1/4 teaspoon red pepper flakes
• 2 pounds chicken legs and/or thighs

Sticky Sauce

• ¼ cup water
• ¼ cup tomato paste
• 1 tablespoon maple syrup
• ½ cup brown sugar
• ⅛ cup soy sauce
• ¼ teaspoon red pepper flakes (optional)

Broiling

• Aluminum foil
• Cooking spray

[/ingredients]

[directions title=”Instructions”]

Chicken

1. Place the ginger, garlic, brown sugar, honey, soy sauce, and red pepper flakes in a blender and pulse until mixed.
2. Place the chicken in the slow-cooker and top with the ginger mixture.  
3. Cook on high 3-4 hours, until chicken is tender.
4. In a large bowl add the chicken only and cover and refrigerate for 30-60 minutes, discard liquid from the slow cooker.

Sticky Sauce

1. In a medium bowl add the water, tomato paste, maple syrup, brown sugar, soy sauce, and red pepper flakes if used.  Whisk

Broiling

1. Preheat oven to broil.
2. In a rimmed cookie sheet cover the bottom with aluminum foil and place a wire rack inside. Spray the rack with cooking spray.
3. Place one half of the sticky sauce in the bowl with the chicken and toss.  Place the chicken on the wire rack.  
4. Cook for 15 minutes then flip the wings and drizzle the remaining sauce and broil for 10-15 mo0re minutes

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #SlowCookerStickyChicken