Saturday, December 27, 2008

Oooey Gooey Crockpot BBQ Chicken Wings

Here'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 always sear these BBQ wings first, but to be honest you could probably skip that step if you don't feel like foolin' with it. I think the searing helps to keep 'em tender and hold 'em together too, but to be honest, I've never done them without searing so who knows!


Oooey Gooey Crockpot BBQ Chicken Wing
From the Kitchen of Deep South Dish

4.5 pound package of chicken wings
Seasoning salt like Cavender's Greek seasoning
1 bottle of your favorite barbecue sauce
1/4 cup of chili sauce
1/4 cup honey
1/4 teaspoon of Slap Ya Mama, or your favorite
   Cajun seasoning, or to taste
Canola oil, just to cover bottom of a heavy skillet

Cut the tips off of the chicken wings and cut into separate drummettes and wing sections, if desired. (I usually only do this for gatherings, but not when it's just me and The Cajun.) Don't throw away those wing tips though! Save them for the next time you make a stock for old fashioned chicken and dumplings or homemade chicken noodle soup. Sprinkle the wings generously with Greek seasoning on both sides and let sit for 5 minutes.

Add just enough canola oil to cover the bottom of a skillet and heat oil over medium to medium high heat. Cook the chicken wings in batches over medium until well browned on both sides. You are trying to achieve a sear so don't use a non-stick skillet! Use a cast iron skillet or a heavy bottomed fry pan. Even though it may seem that your chicken is sticking to the pan, just leave it be. When it is ready to turn it will release, so long as your heat is not too high. Turn and sear on the other side.

Meanwhile, whisk together the barbecue sauce, chili sauce, honey and Cajun seasoning in the crockpot, and turn it on high. As the first batch of seared wings finishes, add them to the crockpot and stir to coat. Cover the crockpot and finish searing the rest of the chicken wings. Add them to the crockpot.

Cover the crockpot, reduce heat to low and cook for about 3 hours. You can 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.

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!

Want this dish to rock? Try it with Deep South Dish Signature Sweet & Spicy Barbecue Sauce!


More Wings!

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