I finally broke down. After months of careful persuasion, I agreed to allow a crockpot into my kitchen. And I am happyyyyyyyy.
I’m one of those anti-clutter people, and even though I love cooking, an overabundance of appliances on my kitchen counters makes me cringe. So Gabe’s desire for a crockpot had to wait until I had the storage space. And our move to Minneapolis made that possible.
The first thing I cooked using my new baby was a big batch of chicken wings. And since football playoffs are in full swing right now, I thought I’d share the recipe. The hardest part (besides slicing them apart… eek) is refraining from lifting the lid during the first two hours of cooking time. They just smell that good.
Anyway, the moral of this story is that I’m in the market for more awesome crockpot recipes. Send ‘em my way!
Crockpot Barbecue Chicken Wings
- 2 lbs. chicken wings
- salt and pepper
- 1 cup of your favorite barbecue sauce
- 3 Tbs. honey
- 2 tsp. dijon mustard
- 2 tsp. worcestershire sauce
- 1-2 tsp. hot sauce
Preheat broiler. Slice off wing tips and discard, then slice each wing at the joint to make two separate pieces. (Don’t freak out. It requires some muscle.) Place chicken wings on a foil-lined broiler pan, sprinkle with salt and pepper, and broil 4 inches from heat for 10 minutes. Carefully turn wings over, sprinkle again with salt and pepper, and broil for an additional 10 minutes, or until crispy and golden brown.
Meanwhile, whisk together barbecue sauce, honey, mustard, worcestershire, and hot sauce in the crockpot. Add chicken wings to the pot and ladle sauce over the top.
Cover and cook over low heat for 4 to 5 hours, or high heat for 2 to 2 1/2 hours. Don’t lift the lid during the first two hours of cooking so the crockpot can reach the correct temperature. Switch the crockpot to the warm setting and serve.
Makes 14-20, depending on the size of the wings.
Source: Adapted from Moms With Crockpots.
Nutrition facts (per piece): 55 calories, 0.9 g fat, 6.2 g carbs, 0.2 g fiber, 4.1 g protein.