3.06.2013

Slow Cooker Chicken Wings - 2 Ways


I believe your first thought upon reading the title is the same first thought I had.  Yuck - soggy wings.  They are not, however, soggy.  With a little time under the broiler to finish them off they are a perfect crispy outside and a fall-off-the-bone moist inside.  They are the only way my husband will allow me to make wings now {except grilling in the summer}.

Wings, like so many things, is all about texture so I'll give you this information so you can determine if this recipe is right for you.  They are literally fall-of-the-bone moist so if you like a chewier wing, this is not your recipe.  Also, the first recipe, which we typically use, is crispy but as soon as you throw them with hot sauce they get slightly softer.  The second recipe remains more crisp.  Both recipes double or triple easily.

It's a great fix it and forget it recipe that compliments homemade pizza and a big tossed salad perfectly!

Slow Cooker Wings - Traditional Way
Source:  Cooking directions came from America's Test Kitchen
Serves 2-4

1 cup Italian dressing {homemade, packet mixed according to directions or bottled}
2 pounds chicken wings, halved and tips removed
1 cup Wing Sauce {such as Frank's Hot Sauce}

I marinate my chicken wings in the italian dressing while they are unthawing but if yours are fresh you can add the dressing and wings right to the slow cooker.  Cover and cook on low 3 1/2 - 4 hours, or until chicken is tender.

Adjust oven rack 10 inches from the broiler element and heat the broiler.  Spray a wire rack with non-stick cooking spray and set in a aluminum foil lined baking sheet.

Transfer each chicken wing to the wire rack {see photo below} with tongs; discard cooking liquid.  Broil until lightly charred and crisp, 8-15 minutes {watch carefully}.  Flip each wing over and broil second side 5-10 minutes longer.  In a large bowl, pour in half the hot sauce.  When the wings have been removed from the broiler, transfer them to the bowl, pour remaining sauce over the wings and toss with the tongs.

Salt and pepper as desired.  Serve immediately.


Slow Cooker Wings - Sticky Wings

Source:  adapted from a recipe by America's Test Kitchen
Serves 2-4

1/4 cup + 2 Tablespoons light brown sugar, divided
1 Tablespoon freshly grated ginger
2 Tablespoons soy sauce, divided
1 garlic clove, minced
1/4 cup water, divided
2 pounds chicken wings, halved and tips removed
salt & pepper
1/4 teaspoon cayenne pepper
1 1/2 Tablespoons tomato paste


Stir together, in the slow cooker, 2 Tablespoons sugar, ginger, 1/2 Tablespoon soy sauce, garlic and 2 Tablespoons of the water.  Season  wings with salt and pepper, add to slow cooker and toss to coat.  Cover and cook on low 3 1/2 - 4 hours, or until chicken is tender.

Adjust oven rack 10 inches from the broiler element and heat the broiler.  Spray a wire rack with non-stick cooking spray and set in a aluminum foil lined baking sheet.  In a small bowl, combine 1/4 cup sugar, 1 1/2 Tablespoons soy sauce, cayenne pepper, tomato paste and remaining 2 Tablespoons water.

Transfer each chicken wing to the wire rack {see photo below} with tongs; discard cooking liquid.  Brush the chicken wings with the sugar mixture and broil until lightly charred and crisp, 8-15 minutes {watch carefully}.  Flip each wing over, brush with remaining sugar mixture, and broil second side 5-10 minutes longer.

Serve immediately



2 comments:

Mary Ann said...

I had hot wings at a restaurant Thursday and was looking for a good recipe for them! I pinned this... and will try it soon.

Kim's KornerFlorida said...

Thank you for your recipe...I really needed this as my son loves wings and I worked all day and waned to have something ready when we get home..I used my own marinade that he loves but the ideas is awesome with the broiler at the end thank you...