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Share your recipes June 2017

Food Ventures

Sweet-And-Spicy Wings

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(Courtesy of Best of Bridge The Family Slow Cooker, 

Serves 8 or more.


2 garlic cloves, minced

¾ cup sugar

2 tablespoons fish sauce

2 tablespoons sriracha

3 pounds chicken wings, split

½ teaspoon cornstarch

2 teaspoons water

Chopped fresh basil, cilantro or mint (optional)


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 a 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 crisped 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).

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 & ½ tablespoons soy sauce. Omit the sriracha and add ¼ teaspoon salt to the sauce. Serve sprinkled with chopped green onions and sesame seeds in place of the fresh herbs.


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