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)
These looks so tasty! I might be licking my fingers wishing I had some of that sticky sauce….
I really need to pull out my crock pot already!
Can’t wait to see what YOU churn out of your crock pot, girl 😀
omgggggggg i want these nowww!!!
Hehe, thanks Kim! Not sure if they’re allowed on the Whole30 diet though ;p
LOVE these!! They look amazing. And I have TOTALLY been there with the oven chips. oy vay!
I don’t know what it is – I have never yet had success with oven chips!
That sucks about your unsuccessful cooking experiences, I hate those days! These chicken wings though?? They look amazing! That sauce… yum. Time to break out the crock pot after a long summer hiatus! (I don’t know why we didn’t use it all summer, it would be perfect for baking without having to turn on the oven… I might have to rethink not using it in the summer)
I’m totally with you on the no-crock-pot-in-the-summer thing! I bet there’s all sorts of yummy stuff we’re missing out on….
I absolutely adore chicken drumsticks but cannot remember the last time that I made some! You definitely have got me hungry just looking at these images.. I think I need to recreate the recipe!
I know, I love drumsticks too but for some reason it’s so rare for me to actually cook them! These were really yummy though 🙂
This looks fantastic! Can’t wait to make it!
Thanks!! 😀
Made these for our today’s lunch crockpot potluck that we have everyday and they were fantastic and very yummy!!! We even added rice to soak up the juice because they fell off the bone as well!!! Will defiantly make again!!!
Yummm great idea using rice to soak up the juices! So glad you liked the recipe 🙂
How did you add the rice? Do u just put it in uncooked with the chicken for 6hours?
There was no rice in this recipe – I think a previous reader meant that she cooked rice separately, and then scooped the cooked rice into the crockpot to soak up the juices for flavor 🙂
I’m assuming these would work ok in the oven…. (I want to make them on a weekday and I won’t be home to turn them over!). Any idea how long/what temp I might cook ’em at?
You can definitely cook wings in the oven – most recipes I’ve seen say 40-60 minutes cook time. Not sure they’d be fall-off-the-bone like the slow cooker version, but they still look tasty! Check out these two recipes: (1) http://creolecontessa.com/2014/07/spicy-baked-hot-wings/ and (2) http://americanheritagecooking.com/2014/10/saucy-chipotle-maple-baked-chicken-wings/
These look amazing! And totally love your “Snacktastic Sundays” idea!
Thanks, Chris!!!