Slow Cooker Sweet and Spicy Barbecue Wings
Slow Cooker Sweet and Spicy Barbecue Wings are so tender That the meat falls off the bone and melts in your mouth. You get the best of both worlds with this bold barbecue sauce. Produced in the crockpot, you won't find a natural recipe! They about cook themselves.
Servings: 6 Yield
Calories:
Ingredients
- 1/4 cup good-honey
- 1/2 cup packed-light-brown-sugar
- 1/2 cup ketchup
- 2 tbsp soy-sauce
- 2 –3 tbsp chili-pepper-paste to taste
- 1 tsp kosher-salt
- 2 cloves garlic minced
- 3 pounds fresh-chicken-wing-drumettes*
Instructions
- In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chilli pepper, garlic and salt. Stir to combine. Cover and cook 1 to 2hours (or two 1/2 to 3hours on low), till the wings are cooked through.
- Remove the wings from the toaster and place on a baking sheet lined with foil.
- Transfer the sauce out of 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 spoonto 10minutes, stirring periodically. Then slather the skillet sauce on the wings.
- Broil for 2-3minutes, till the sauce begins to darken and caramelize. And do not abandon the oven. Broiling may go from caramelized to burnt in a blink, trust me with this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat till you've got three layers of sauce onto the wings.
- *You can use frozen wings; the cooking time will be 2 to 3hours on high (4 to 6hours on low).
Notes
I use the “stir-in” chilli pepper paste from a tube; it is found in the produce department by the herbs. You can also find chilli pepper paste in tubes in the Italian food aisle.