...I am now 0 for 2 with the crock pot.
I think my downfall was using frozen chicken wings, because the ice on them became water, I guess, and the result was pretty much BBQ soup.
I should have defrosted them and dried thoroughly, before adding them to the crock pot.
I usually don't usually use frozen chicken, but you know how I feel about meat on the bone that still resembles what it came from (ick!!), so I really didn't want to buy fresh and have to cut the wing joints in half, etc. (double ick!)
Now, I know....
But here is the recipe.
Joe still ate several of them, and said they were good ( ...yeah, I don't eat wings ;) ), they just had to be dipped in BBQ sauce/hot sauce/ranch because all the sauce washed off in said soup.
After he ate a few, I drained most of the liquid, added more of the sauce mixture, and put it all in a large skillet to reduce.
This worked pretty well, and resulted in a nice sticky wing coating....before I went to watch a Superbowl commercial, and burned half of them ;)
Epic Fail.
It was fun buying cumin, hot sauce, and Worcestershire sauce for the first time though. I plan on finding lots of new uses for them,
Spicy Chicken Wings
Ingredients:
20 chicken wings
Ingredients:
20 chicken wings
Salt and pepper to taste
1 1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
Louisiana hot sauce to taste
Directions:
Rinse chicken wings and pat dry with a paper towel. Cut off and discard wing tips, then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.
Broil for 10 minutes on each side or until they are browned. Transfer chicken wings to crock pot.
In a bowl, combine barbecue sauce, honey, spicy mustard, cumin, Worcestershire sauce, and Louisiana sauce. Pour sauce over chicken wings.
Cover and cook for 3 to 4 hours
Serve with ranch dip if desired.
1 1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
Louisiana hot sauce to taste
Directions:
Rinse chicken wings and pat dry with a paper towel. Cut off and discard wing tips, then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan.
Broil for 10 minutes on each side or until they are browned. Transfer chicken wings to crock pot.
In a bowl, combine barbecue sauce, honey, spicy mustard, cumin, Worcestershire sauce, and Louisiana sauce. Pour sauce over chicken wings.
Cover and cook for 3 to 4 hours
Serve with ranch dip if desired.
So there.
