Hot and Sticky Slow Cooker Chicken Wings

Hot and Sticky Slow Cooker Chicken Wings

Happy Hump Day! It’s also Day 3 of Chicken Wing Week over here! I’m getting you ready for the Super Bowl. And I’m very excited to share this recipe, because it might be the easiest of all the wing recipes this week!

What is easier than throwing stuff into the slow cooker and walking away? Very little in life. Napping, maybe. But not much, really! There’s a reason everyone loves their crockpots.

These wings were A.W.E.S.O.M.E. I made them for some guinea pigs friends, and they absolutely evaporated. Seriously, I only ate three of them!

chicken wings in the slow cooker

There is definitely some heat, but also a hint of sweetness, and they have that extremely pleasant sticky texture we all love. Plus, they get so tender from being slow cooked that they just fall off the bone when you bite into one. So delicious.

If you are making these for a crowd, I would highly recommend briefly taking leave of your manners and sneaking one before you let your guests have at it. It will likely be the only wing you’ll get to eat!

Stay tuned for tomorrow and Friday – we will finally fry some wings, I promise.

hot and sticky slow cooker chicken wings

{One year ago: Blood Orange-Braised Pork Shoulder}

Source: adapted, quite a bit, from Semi-Homemade Slow Cooker Recipes by Sandra Lee

Ingredients:
3 lbs. chicken wings, cut into sections, tips discarded
Kosher salt and black pepper
Olive oil
1 (18 oz.) jar apricot preserves
¼ cup organic ketchup
2 tbs chipotle chile powder
1 jalapeno, seeded and minced
1 garlic clove, minced

Directions:
Season the wings with salt and pepper. Place a large skillet over medium-high heat. Drizzle in just a touch of olive oil. Brown the wings, skin side down, for just a few minutes. No need to brown the non-skin side. Work in batches to avoid crowding the pan, if necessary. After you have browned the wings, transfer them to the insert of your slow cooker.
In a large bowl, whisk together the preserves, ketchup, chile powder, jalapeno, and garlic. Season to taste with salt and pepper. Pour this mixture over the wings in the slow cooker, stirring to make sure all the wings are coated.
Close the lid and turn the slow cooker to HIGH setting. Let go for 2 ½ hours. At that point, turn the slow cooker setting to OFF and set the lid ajar. Let stand for 15 minutes. This will thicken up the sauce.
After 15 minutes, turn the slow cooker to KEEP WARM setting. If not serving immediately, replace the lid.
Serve with ranch dressing or blue cheese dressing.

5 responses to “Hot and Sticky Slow Cooker Chicken Wings

  1. Julie,
    “Hot and Sticky” in a recipe title is the PERFECT thing to see in January! In August, not so much–though using my slow cooker to whip these up in August would be a terrific hot & sticky recipe on a hot & sticky day.
    Thanks!

    • Texan New Yorker

      I didn’t even think about that, but you’re absolutely right! Thanks to a lack of central AC, I do not use my slow cooker between April and October – just can’t do it…

      Thanks!

  2. Pingback: Soy, Dijon and Blue Cheese Chicken Wings | The Texan New Yorker

  3. Pingback: Top 14 Most Popular Posts of 2014 | The Texan New Yorker

  4. Pingback: Game Day Grub Recipe Round-Up | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *