party essentials: tangy, slow-cooker-to-oven wings

How To Make party essentials: tangy, slow-cooker-to-oven wings

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  PREP/PREPARE
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  In my opinion, Frank’s “original” Hot sauce is the only one that works for this recipe. I tried several others, and they just did not give me the “tang” I was going for.
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  If you are not a fan of Worcestershire sauce, it is probably because of the anchovies they put in it. I promise you that if you try this recipe, you will NEVER buy store-bought Worcestershire again. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
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  I am using rice wine, and champagne vinegar because I like the flavor they impart from the sauce; however, if all you have if regular vinegar, use it.
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  Gather your Ingredients (mise en place).
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  THE COOKING SAUCE
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  Add the ingredients to a saucepan, over medium heat.
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  Bring up to the boil, and allow to cook for 3 – 5 minutes.
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  While the sauce is cooking, remove the tips from the chicken wings, then freeze and reserve them for making stocks.
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  Chef’s Note: You can choose to separate the wings, from the drumettes, or you can leave them connected. Separated or connected, makes no difference to the recipe.
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  Add the chicken to the bowl of your slow cooker.
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  Pour the hot sauce in, and toss to combine.
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  Cook on high for 2 hours, or until the wings are cooked through.
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  Chef’s Note: If you cook the wings too long they will begin to fall apart. You do not want that; you want firm (cooked) wings; not mushy wings. I will admit that it might take a few tries with your individual slow cooker, to get it right. But, I found that two hours on high worked perfectly.
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  Place a rack in the bottom position, and preheat the oven to 375f (190c).
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  Place the wings on a parchment-lined baking sheet with a wire rack.
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  Bake in the preheated oven, until the wings become crispy, and begin to turn a golden brown, from 15 to 30 minutes.
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  Chef’s Tip: All ovens are different; make sure to keep an eye on the wings so they do not burn. I HATE it when that happens.
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  THE DIPPING SAUCE
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  I wish I had photos for this, but the process is rather straightforward: After you have removed the wings from the slow cooker, take the sauce and put it into a de-fatter. Chef’s Note: The sauce will have a ton of fat, so you need to get rid of it. You could use a de-fatter, or you could put the sauce in a bowl, and spoon off the fat. Take the defatted sauce, and place it into a saucepan over medium heat. Add 4 ounces of Frank’s “original” hot sauce, and 1 tablespoon of rice wine vinegar. Allow the sauce to boil until it is reduced by over half, and begins to thicken. Taste the sauce, and add a bit more Frank’s or some vinegar, if necessary.
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  PLATE/PRESENT
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  Serve while nice and hot with the sauce. Enjoy.
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  Keep the faith, and keep cooking.
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