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 Greek seasoning on both sides and let sit for 5 minutes.
I like to sear these BBQ wings first just because wings tend to completely fall apart in the slow cooker, 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 give them color and keep them tender while binding them together, but to be honest, I've never done them without searing so who knows!
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
- 1 (4.5 pound) package of chicken wings
- About 1/4 cup of cooking oil, or just to cover bottom of a heavy skillet
- 1 teaspoon of seasoning salt, (like Lawry's or Cavender's Greek seasoning), or to taste
- 1 (16 ounce) bottle of your favorite barbecue sauce, or equivalent homemade
- 1/4 cup of chili sauce
- 1/4 cup of honey
- 1/4 teaspoon of Creole or Cajun seasoning, (like Slap Ya Mama), or to taste, optional
Cut the tips off of the chicken wings and cut into separate drummettes and wing sections, if desired. Sprinkle the wings generously with seasoning on both sides and let sit for 5 minutes. Add just enough cooking 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.
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, depending on size. 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!
Cook's Notes: 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.
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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