I didn’t plan on posting this recipe; however, I made these last night for my Summer 10/2 club, and they were a big hit.
I don’t have all the step-by-step images I usually take for my recipes, but I did have enough presence of mind to snap a few. They were taken without my studio lighting, and at a high ISO (800), but I did manage to tweak a few good images out of the lot.
So, you ready… Let’s get into the kitchen.
prep time15 Min
cook time3 Hr
methodSlow Cooker Crock Pot
fresh clover honey
hot sauce, frank’s
black pepper, freshly ground
ground cayenne pepper, optional
sweet butter, unsalted
How To Make
Gather your ingredients.
Chef’s Note: I know that I typically begin my recipes with a call to gather your ingredients, and I also know that some people have made fun of me for including that in my recipes; however, it’s an important organizational step that can really save you time.
Place the chicken wings into the bowl of your slow cooker.
Add all of the other ingredients into a saucepan over medium heat, and bring up to a simmer.
Pour the sauce over the wings.
Toss to coat thoroughly.
Place the slow cooker on low for 3 hours.
After three hours remove from the slow cooker, place on a baking sheet, and put under the broiler for a few minutes per side.
Chef’s Note: This actually is an optional step, but it does help to give them a crispy exterior.
Chef’s Note: Take the sauce from the slow cooker, place in a saucepan over medium heat, then simmer, until it reduces, and begins to thicken, about 5 minutes.
Chef's Tip: If you want the sauce a bit thicker, add a bit of cornstarch or arrowroot, a bit at a time, until the desired thickness is achieved.
I like to serve these with sauce on the side, and with some bleu cheese dressing. My Summer 10/2 club thought they were awesome. Enjoy.
Keep the faith, and keep cooking.
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