1 3" piece of fresh ginger, peeled and 4 garlic cloves, peeled
chopped 1 cup packed dark brown sugar
3 tbsp soy sauce 1/4 tsp cayenne pepper
1/4 cup water 1/4 cup tomato paste
4 lbs chicken wings, halved at joint
Pulse ginger, garlic 1/2 cup sugar, 1 tbsp soy sauce and 1/8 tsp cayenne pepper in a food processor until finely ground. Put mixture into crock pot, add chicken and toss until thoroughly combined. Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using a slotted spoon, remove wings from crock pot and transfer to large bowl. Discard liquid. Let wings cool for 20 minutes. Adjust oven rack to lower-middle position and heat broiler. Line rimmed baking sheet with heavy duty tin foil or two sheets regular tin foil. Spray foil lightly with baking spray. Whisk water, tomato paste, remaining sugar, soy sauce and cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, about 10-15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about another 3-5 minutes. Bon appetit!