Crockpot Barbecue Chicken Wings

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 | Lingonberry Jam

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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.

Turkey Lasagna

Hello friends! Sorry it’s been awhile. I have time for a quick update, and then it’s back to work. (One more paper to write; the end is in sight!)

The end-of-the-semester frenzy has wreaked havoc on our usual schedules. While I pride myself on my housekeeping abilities, dishes have a tendency to pile up in the kitchen sink when Gabe and I are busy studying. And since I hate messes, I’ve started to avoid the kitchen like the plague.

So aside from Gabe’s birthday dinner on Monday night, not much cooking has been happening around here lately. I did make turkey lasagna last weekend so we could eat leftovers all week long. (It takes two people a surprising amount of time to eat this much lasagna.) I adore this recipe. The goat cheese gives it a bit of a tang, and anything with a pound of fresh mozzarella is destined to be delicious.

Okie dokie, it’s back to paper-writing for me. Two more days until my library books (and therefore my paper) are due!

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Cheesy Chicken and Wild Rice Casserole

It rained on Sunday. And Monday. But I wasn’t complaining. Instead of taunting me with sunshine, the weather forced me to stay indoors and draft papers. The drops hitting the window echoed the tap-tap-tap of my keyboard, soothing my frenzied soul.

The rain also gave me the opportunity to cook some chilly weather comfort food, like this casserole (that’s hot dish, for all you Minnesotans). Luckily I had all the fixings in the freezer already, making this dish a snap to prepare.

Plus, now we have leftovers, a gift for the rest of this busy week!

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Light Chicken Potpie

Because it’s January, everyone seems to be looking for healthy recipes. This means comfort foods like mac ‘n’ cheese, au gratin potatoes, and chicken potpie are off the table, right?

Wrong. This recipe for chicken potpie has all the flavor of the original with way less butter and no cream. It makes enough for eight, so we’re planning on eating it for the next few nights while Gabe introduces me to the Star Wars movies.

Here’s to healthy eating in the new year! May the force be with you.

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Thanksgiving Recap

Now that Thanksgiving is over and Gabe and I are happily munching on leftovers, I thought I’d share the recipes I used for Turkey Day.  (You can find a more complete menu here.)  My plan for Thanksgiving was to incorporate traditional foods but serve them in a slightly different way.

First, stuffing.  I fell in love with this recipe.

Sandra Lee’s sage and mushroom stuffing

I’d never cooked a turkey before and was really worried about how it would turn out, but Alton Brown’s recipe worked perfectly.  The meat was juicy!  With crispy brown skin!  I am now a convert to the brining method.  Spread the gospel.

Alton Brown’s good eats roast turkey with Netta’s cranberry sauce

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Jumpin’ Jambalaya

Several summers ago, I sat around a campfire in northern Minnesota and ate a delicious bowl of jambalaya made by family friend Bruce.  He sent me the recipe but I never had the chance to try it until this past weekend.  It was just as yummy as I remembered– I sure wish I hadn’t waited this long!

The recipe is from Paul Prudhomme via Epicurious, but I made several key modifications. Served with golden cornbread from The Good Housekeeping Cookbook (and a bottle of Corona…) this recipe made a scrumptious meal.

Too bad the ambiance wasn’t quite the same!

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Matzo Matzo Man

Yesterday I felt better just long enough to run out to the grocery store and pick up the ingredients for homemade chicken soup.

That's a lot of food!

Luckily, years of helping Aunt Pat prepare Thanksgiving feasts reminded me to look inside the chicken and pull out the bag of giblets.  I only squirmed once, and that was when I noticed a single feather remaining on one of the chickens and had to pull it out.  (Dad told me later that he used to pluck freshly killed chickens for his mother, which made me exceedingly grateful for my dead-fowl-free childhood.)

In you go!

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