Oooey Gooey Crockpot BBQ Chicken WingsHere's a great honey barbecue wing recipe to add to the list of party wings - Buffalo Style Hot Wings deep fried and coated with a buttery hot sauce blend, crispy Southern Fried Hot Wings, reminiscent of southern fried chicken and Sticky Sweet and Spicy Wings, made with Hoisin and Thai sweet chili sauce.
I make chicken wings a lot, especially during football season, but I rarely section them unless we have company. To do that, I just use those handy, dandy kitchen shears to cut the tips and cut into the joint between the drummettes and wing sections. Don't toss away those wing tips though - bag and freeze them to add to chicken backs to make a homemade stock for Southern Style Chicken and Dumplings or a pot of homemade chicken noodle soup. Sprinkle the wings generously with all purpose seasoning on both sides and let sit for 5 minutes.
I like to sear these BBQ wings first in a skillet, just because wings tend to completely fall apart in the slow cooker, as I think the searing helps to give them color and keep them tender while binding them together, but that's just me. You may prefer to skip that step.
Recipe: Oooey Gooey Crockpot BBQ Chicken Wings©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours | Yield: About 4 to 6 servings
- 4 pounds whole chicken wings
- 1 teaspoon seasoning salt, (like Lawry's or Cavender's Greek seasoning), or to taste
- 1 (16 ounce) bottle barbecue sauce, or equivalent homemade
- 1/4 cup chili sauce
- 1/4 cup honey
- 1/4 teaspoon Creole or Cajun seasoning, (like Slap Ya Mama), or to taste, optional
Cut the tips off of the chicken wings and reserve for another use. Cut into separate drummettes and wing sections, if desired. Sprinkle the wings generously with seasoning on both sides and let sit for 5 minutes.
Whisk together the barbecue sauce, chili sauce, honey and Cajun seasoning in the crockpot on high. Add wings, turning to coat with sauce. Cover the crockpot, reduce heat to low and cook for about 3-4 hours, depending on size. To finish, line a baking sheet with aluminum foil for easy clean up. Preheat broiler and transfer wings to baking sheet. Transfer sauce to a saucepan and bring to a boil. Whisk together cornstarch and water, stirring into the sauce. Cook until thickened. Place wings under broiler on top shelf, cooking until sauce begins to brown.
Cook's Notes: To serve at a party, you may want to remove the wings to a rack to drip dry for a bit. Otherwise, just enjoy the gooey sloppy delicious goodness! For a whole cut up chicken or thighs, cook on low for about 5 to 6 hours after browning; 3 to 4 hours on low for boneless, skinless chicken breasts. I like to sear the wings in oil in the crockpot first. It seems to help them hold together a bit better.
Stovetop: You may also low simmer these in the same pan you seared them in if you like. Just remove the wings when browned, set aside, whisk in the other ingredients, return the wings to the pan, cover and simmer until done.
Buffalo BBQ Wings: Substitute 1/4 cup of Louisiana hot sauce for the chili sauce.
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©Deep South Dish
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