Today’s post is brought to you by virtue of the fact that every other game day snack I tried to cook this afternoon either (1) didn’t happen or (2) got horribly botched. First, I tried to make Carla Hall’s Hot Fried Chicken. Things were going great, and my chicken was brining happily in the fridge, but…then I realized I didn’t have any frying oil in the house. Ugh.
Then, I was all “oh hey, homemade potato chips and dip would be awesome!” Except oops, still no frying oil. And the two batches I tried to “fry” in the oven? One burned to a crisp – I’m talking totally inedible, unrecognizable black lumps. And the other batch basically fused to the baking sheet, which left me standing at the sink for an hour trying to scrape off stubborn potato bits. Ugh.
It was one of those days. I hate those days. Lucky for me, we had plenty of leftover Chinese takeout in the fridge for us to munch on during the Patriots’ game. Lucky for you (probably?), I made a ton of snacks last weekend, including these hot and sticky slow cooker wings, and took a bunch of pictures of everything so there’s still something to share with you for Snacktastic Sunday this week! And, the Patriots beat the Bills, so this weekend wasn’t a total loss 😉
I keep forgetting how awesome slow cookers are, but I’m reminded of the fact every fall when I start seeing Crock Pot recipes pop up all over the place. Any contraption that lets me chuck ingredients into a big pot, walk away for a few hours (maybe watch a few episodes of Castle), and then come back to find a hot, delicious, perfectly-cooked meal is a big time win in my book. Crock Pots – best human invention ever? Probably, yes. Definitely top 10.
So anyway. These hot and sticky wings, made in a slow cooker, are about as easy as you’d expect. Mix up a quick sauce, pour it over some raw chicken, set everything to cook low and slow in your Crock Pot, head to bed (or whatever)…and voila! Spicy, sticky, tender, flavorful chicken that is quite literally falling off the bone. Dan, who is sometimes squeamish about eating meat off the bone, was a huge fan of these wings, b/c he could basically pull the bone right out of every wing/drumstick. Score!
- 2-3 pounds chicken drumsticks (or wings)
- ⅓ cup sodium soy sauce
- ¼ cup white vinegar
- ¼ cup Worcestershire sauce
- ⅓ cup brown sugar
- ¼ cup honey
- 1 tbsp minced garlic
- 2-3 tsp Sriracha (adjust to taste)
- 1 tsp ground ginger
- 1 tsp ground pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tablespoons cornstarch
- 2 tbsp water
- Sesame (for garnish)
- In a large bowl, whisk together soy sauce, vinegar, Worcestershire sauce, brown sugar, honey, minced garlic, Sriracha, ground ginger, pepper, garlic powder and onion powder.
- Place drumsticks into your slow cooker.
- Pour sauce over the drumsticks and toss to combine.
- Cover and cook on low heat for 6 hours (or high heat for 3-4 hours). Use a slotted spoon or tongs to turn your drumsticks over in the sauce every few hours to make sure all sides get cooked in the yumminess.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Pour this slurry into your slow cooker and stir gently.
- Cover and turn the heat up to high for an additional 10-15 minutes, or until the sauce has thickened.
- Serve immediately, garnished with sesame seeds if desired.
(Slightly adapted from Damned Delicious’s recipe)