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!
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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.
Lingonberry Jam 
Nice! You already have Everyday Food’s “slow-cooked tex-mex chicken & beans” recipe, right? Super easy & totally yummy! Oh, and despite the fact that it says to “cook on low-heat for 8 hrs,” if you end up working late and don’t get to it for 10.5 hrs, it’s still yummy and NOT a charred mess at the bottom of your crockpot! ;-)
Oh yeah, that’s a good one. I’ll have to search for the chiles in adobo so I can make it. :)
Mmmmm. Barbecue. :)
You and Gabe are peas in a pod when it comes to your love of barbecue sauce :)
glad it works
It works perfectly!
The crockpot is my best friend . . . I use it at least once a week so I have lots of recipes to share. I’ll email you some :)
Awesome. Thanks so much!
would this recipe work with frozen wings?
I haven’t tried it myself. I don’t think broiling frozen wings would work very well, and I’d be worried about food safety as the chicken thawed. That being said, Crockpot says you can cook frozen meat in a slow cooker if you put 1 cup of warm liquid in the stoneware first, and you’ll probably have to cook it longer overall. Hope that helps!
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