Fiery Crock Pot Chicken Wings

When I give my man the opportunity to pick out a crock pot recipe from one of my cookbooks or Pinterest boards, he does not hesitate. Recently, we were to bring a dish to a potluck and I told Cole it was up to him to decide on what, and I would execute it. He happily flipped through a variety of recipes and ended up on chicken wings, and we were both so glad he did. I never paid much attention to the chicken wing recipes for the crock pot, and did not expect this would end up being such a delicious way to prepare them.

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This crock pot recipe takes some additional effort than others might. Many times, you can just throw all the ingredients in and then a few hours later, you’re ready to eat. With the chicken wings, some oven time was required post-crock-potting. This was necessary to give the wings a touch of crispiness. Under the crisp of the oven was tender, fall of the bone chicken. Whenever I have had chicken wings, I often think it’s hard to get the meat off the bone or it is a bit chewy. The crock pot, it seems, gets the chicken wings to a perfect point of tenderness so the meat easily falls of the bone. This crock pot time, with a bit of time under the broiler, brings the wings to such a soft yet crispy state of deliciousness.

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We brought our wings to the potluck and they flew off the platter. They had a great touch of spice and heat to them, and I think you could really tinker the level of heat to your own liking, based on the hot sauce you use in your glaze. Consider these wings for your next potluck or party… they are easy to make, easy to eat, and a definite crowd-pleaser!

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Fiery Crock Pot Chicken Wings

Ingredients

  • 1 cup hot sauce (your preferred heat level)
  • 3/4 cups butter (melted)
  • 2 tablespoons brown sugar (divided)
  • 1 tablespoon cider vinegar
  • 2 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 3 teaspoons chili powder
  • 4-5lb chicken wings (and thighs, frozen ok!)
  • 2-3 teaspoons salt and pepper

Directions

Melt butter in saucepan over low heat. Add hot sauce, 4 teaspoons sugar, and vinegar. Put half of the mixture in your crock pot, and save the remaining sauce for broiling.
Mix paprika, cayenne pepper, chili powder, remaining brown sugar, and salt and pepper. Coat chicken then transfer to slow cooker. You may divide your rub into two portions, in order to more evenly coat your chicken in two batches.

Cover and cook chicken on low for four hours.
Heat broiler. Place wire rack on a foil lined baking sheet and coat with vegetable spray. Remove chicken from crock pot, and place onto wire rack. Brush chicken with half of remaining sauce and broil until crisp and lightly charred, about 10 minutes. Remove chicken from oven, flip over, and coat with remaining sauce and continue to broil another 10 minutes, until crisp and lightly charred on each side.