My usual M.O. for making chicken wings is to do them low and slow in the oven; 300 F for 1 1/2-2 hours then a quick trip under the broiler or on the grill to finish them off. It really hadn't occurred to me to cook them in the crockpot. Good thing I gave it a try because they turned out to be my best batch EVER. And, with the crockpot doing all the work, I can make them on a weeknight. Who knew?
*updated Sept. 2013, with a potato technique to elevate the wings out of the juice they release!
Crockpot Chicken Wings
- 12 whole wings
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 2 teaspoons vegetable oil
- 4 medium sized Yukon gold potatoes
- 1/2 cup Bull's Eye Original Barbecue Sauce (or the sauce of your choice)
Spray the inside of your crockpot/slow cooker with nonstick cooking spray. Cut the whole wings into the drumette, wing, and discard the tip/nub. Slice Yukon gold potatoes crosswise into 2 inch high circles. Place the circles on the bottom of the slow cooker. This will elevate the chicken wings. Drizzle potatoes with one teaspoon of vegetable oil and a pinch of kosher salt. In a medium bowl, sprinkle the wings with Tony Chachere's and one teaspoon of vegetable oil. Stir to coat each wing. Cook on low for 9 hours.
Preheat broiler to high heat. Place cooked wings on an elevated rack on a foil lined baking sheet.
Apply barbecue sauce to each wing.
Broil for 4 minutes, flip wings, apply barbecue sauce to other side, and broil for another 4 minutes. Serve immediately.
If making a double recipe, do not crowd the wings under the broiler. You may need to do them in two batches to get proper browning.