These barbecue chicken wings cook to tender perfection in your slow-cooker and then become crispy and nicely charred under your broiler. So toss them in the Crockpot and forget about them for several hours because you have better things to do. Then just before serving, make use of that broiler for smokehouse flavor and crispness.
Adapted from : gooddinnermom.com
3 pounds fresh chicken wing drumettes*
2 cloves garlic, minced
1 teaspoon kosher salt
2–3 tablespoons chili pepper paste, to taste
2 tablespoons soy sauce
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup good honey
- Number one : In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
- Number two : Remove the wings from the slow cooker and place on a baking sheet lined with foil.
- Number three : Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
- Number four : Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
- Number five : *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).