Minimal Cleanup, Maximum Flavor
Let's face it: Hot wings are just plain messy, and that's part of what makes them so much fun. Of course, the mess should be confined to sticky mouths and fingers when you serve them, rather than spread all over the kitchen while you're making them. This easy Crock-Pot hot wings recipe confines all that mess to your slow cooker, or—better yet—a slow cooker liner. After all, getting rid of the cleanup afterwards is just about the only way to improve hot wings.
Total Time: 2 hours, 40 minutes | Prep Time: 10 minutes | Serves: 6 to 8
- 1/2 cup butter, melted
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic, or 1 teaspoon granulated garlic
- 1/4 cup corn syrup or honey (optional)
- 1 bottle (8 to 12 ounces) hot sauce or hot wing sauce
- 3 to 4 pounds split chicken wings, fresh or thawed
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Whisk together the butter, Worcestershire sauce, garlic, corn syrup or honey and the hot sauce.
- Line your Crock-Pot with a slow cooker liner, or spray it with pan spray if you don't have liners. Arrange the split wings evenly around the bottom, and pour the sauce over them. Cook for 3 to 4 hours on the slow cooker's low setting, or 1 1/2 to 2 hours on high, whichever fits best with your schedule.
- Lift the wings from the slow cooker with a slotted spoon, and transfer them to a bowl. In a separate small mixing bowl, whisk together the cornstarch and water. Once blended, whisk in a cup of the sauce from your slow cooker. Stir this mixture back into the sauce, and turn your slow cooker to its high setting. Return the wings to the sauce, and cook for approximately 30 minutes more until the sauce has thickened.
- Serve hot with ranch or blue cheese dressing, for dipping.
Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.