Tender Slow Cooker Wings

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup soy sauce
4 garlic cloves, peeled
1/2 teaspoon cayenne pepper
4 pounds chicken wings, halved at joint

Jars of Wing Sauce (your choice of flavors)

½ - 1 stick of butter.

Directions:

1.    Add 1/2 cup of the brown sugar, ¼ cup soy sauce, chopped garlic and 1/4 teaspoon cayenne pepper to the bowl of a food processor.  Pulse until everything is finely ground and a paste-like mixture results. 

2.    Place the paste like mixture into the bottom of the slow cooker. 

3.    Rinse and pat dry the wings and then add the wings to the slow cooker, toss to coat them with the paste.

4.    Cook on low until the chicken is tender, 3-4 hours. 

5.    Line baking sheet with foil and place wire rack on foil.  Spray the rack well with nonstick cooking spray.

6.    Remove the wings and place them on wire rack.  Let the wings cool.  Wings can be placed in the refrigerator if you would like to finish up later.

7.    When you are ready to finish the wings, preheat your broiler and position one of the oven racks about 10-12 inches from the broiler.

8.    Melt ½ stick of butter in sauce pan and add ¾ cup of your favorite wing sauce to heat.

9.    Place sauce in a bowl and add wings, toss and coat and return to wire racks.

10. Broil the wings until the wings become browned and slightly charred, 10 – 15 minutes.  Using a brush, add more sauce and turn the wings over. Continue cooking and adding sauce until both sides are browned.   Place on a tray and Enjoy!

Note:  Try different wing sauces to add variety to your wings.  I divided the wings and did a traditional buffalo wing with one tray and a milder barbeque wing with the second tray.

 Posted by Belinda

The Dark Side - Chocolate Truffles

Ingredients:

2- 4oz bars dark chocolate
½ cup heavy cream
1 tsp vanilla extract
2 TBSP cocoa powder
1 TBSP powdered sugar

Directions:

1. Heat cream in a small sauce pan until scalded (do not bring to a boil)
2. While cream is heating, chop chocolate bars and place in a heat proof bowl
3. Add cream and whisk slowly until completely combined
4. Add vanilla
5. Pour into an 8x8 baking dish and set aside to cool to room temperature, then chill 1 hour in the fridge
6. While chocolate is chilling, combine cocoa powder and powdered sugar by sifting into a pie plate
7. Once chilled, form chocolate into balls using a melon baller or small spring action scoop
8. Roll balls in cocoa sugar mixture
9. Place on a wax paper lined baking sheet to set
10. Store in an air-tight container in the fridge

Recipe Notes: I have a sickness for dark chocolate (not weakness because it's sick how much I adore it). Some would say I'm in love with it, which is not too far off base. Chocolate actually contains the same chemical your body produces when you fall in love. No wonder people are known to say "I need a chocolate fix!".  It's my drug of choice :)


Posted by Buffie