Crockpot Tomato Ginger Wings- Tomato Bowl 2011

Wings are awesome aren't they? Surprisingly, until a few years ago I was not much of a fan. However, I started trying different flavors (my all time favorite is honey curry), and discovered that I really liked them! While plotting out different Red Gold recipes for this week I made a goal of using brats and making wings. I thought about a BBQ sauce, but I wanted to do something a little different. I thought about curry, but decided against it. Then it hit me- ginger. I had a few friends over to try out the wings along with a few other recipes, and they were a hit. The meat is very tender and falls off the bone. Baking the wings for a short time after they have cooked in the crock pot helps make them a bit more hand friendly, and allows the sauce to set. These are really easy to make, and the "set it and forget it" mantra is always good when you are expecting company. Enjoy!
2-2 1/2 lb fryer wings
1 cup Red Gold diced tomatoes
2 garlic cloves
1 bottle chili sauce
1 1/2 Tbl ground ginger
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 1/2 tsp sugar
1 1/2 tsp hot sauce

Place wings in a large crock pot. Place all remaining ingredients in a blander (I like to use an immersion blender), and blender till mixture is smooth. Pour tomato ginger sauce over wings. Cook on low for 5 hours.

Pre-heat over to 400 degrees. Remove wings from crock pot and place them on a rimmed baking sheet. Place in oven for 15 minutes. Serve with ranch or blue cheese dressing.

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