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.
3Chef’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.
4Place the chicken wings into the bowl of your slow cooker.
5Add all of the other ingredients into a saucepan over medium heat, and bring up to a simmer.
6Pour the sauce over the wings.
7Toss to coat thoroughly.
8Place the slow cooker on low for 3 hours.
9After three hours remove from the slow cooker, place on a baking sheet, and put under the broiler for a few minutes per side.
10Chef’s Note: This actually is an optional step, but it does help to give them a crispy exterior.
11Chef’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.
12Chef'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.
14I 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.
15Keep the faith, and keep cooking.
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