Wings. That is all.

Why should I cook my chicken wings in my slow cooker you may ask? Well, because they are fall of the bone good and different than crispy wings. Different is good sometimes. Chances are you don’t have a fryer at home, so that limits you to baking your wings in the oven. Those can be good, yet why not try something different? Or you could just make these wing sauces and use your oven.

Lightly broil your wings first…

For best results, you’re going to want to throw your wings under the broiler before slow cooking. This will crisp and brown the skin, giving it some extra flavor and a better texture for slow cooking. Line a pan with some aluminum foil, lightly salt your chicken pieces, and then broil them for about 4 to 6 minutes on each side, or until the skin is brown and crispy. I would recommend you leave the oven door cracked and keep an eye on them while browning. After your brown your wings, you just have to make your sauce or marinade and then cook. Cooking time for me in a 6 quart slow cooker is typically 2+ hours on high or 4+ hours on low. If you want to give any of these recipes some extra crisp, you can throw them back under the broiler for a minute before serving, or sear them quickly in a hot skillet. Don’t forget to save the sauce that remains in your pot, either for dipping or to cook again with.

1) Classic Buffalo Style Wings

Ingredients:

4 ounces of grass fed butter. Can substitute ghee or 1/3 cup of coconut oil.

1/2 cup Frank’s Red Hot sauce, plus another 1/4 cup set aside.

3 to 4 pounds of chicken wings or drumsticks, browned.

Process:

Brown your chicken pieces. Melt your butter (or ghee or coconut oil) and mix with 1/2 cup of the hot sauce. Place your wings in your slow cooker and pour your butter and hot sauce mixture over the chicken and make sure the pieces are evenly coated. Add the extra 1/4 cup of hot sauce directly onto the chicken pieces. Cook on high for 2 hours or low for 4 hours.

Option: Prep your wings ahead of time and let them marinate in the fridge overnight before cooking.

This recipe requires a good hour of prep and cook time to make the sauce, making it quite the opposite of the previous recipe. On the other hand, this sauce is super awesome and something I now make in larger batches to put on everything I eat that week. The combination of sweet and spicy is one of my favorite things ever.

3) Asian Zing Wings

Ingredients:

1 Tbsp powdered ginger.

1/2 cup coconut aminos.

2 cloves of garlic, smashed.

2 Tbsp of Sriracha hot sauce or Sambal Oelek chili paste.

1 Tbsp of apple cider vinegar.

1 Tbsp of raw honey or 1 Tbsp coconut sap crystals (optional).

toasted sesame seeds and chopped green onions for garnish.

3 to 4 pounds of chicken wings or drumsticks, browned.

Process:

Brown your chicken pieces. Add all of your ingredients to your food processor or blender and pulse until an even consistency is reached. Place your chicken in your slow cooker and cover with your sauce. Cook on high for 2 hours or low for 4 hours. Garnish with toasted sesame seeds and finely chopped green onions.

I’m recycling this recipe of mine and applying it to wings. Many people have enjoyed this marinade so why not wing it up too. Original recipe is in the link yet here is the shortcut for using it for wings:

Ingredients:

Dry rub for the chicken: black pepper, sea salt, chili powder, cayenne powder, ground cumin. For this version about a tsp of each will do. You can either shake each ingredient on, or mix in a bowl then apply. I would just shake and go by eye.

1/2 cup of lime juice, or the juice of 2 medium limes.

1 handful of fresh cilantro.

1 clove of garlic, smashed.

2 tsp of olive oil.

3 to 4 pounds of chicken wings or drumsticks, browned.

Process:

Brown your chicken pieces. Dust your wings with your spices so that they are evenly coated. Add all of your ingredients to your food processor or blender and pulse until an even consistency is reached. Place your seasoned chicken into a large plastic bag and then dump in your marinade. Make sure wings are evenly coated and let sit in the fridge overnight. Cook on high for 2 hours or low for 4 hours.

5) Jamaican Jerk Chicken Wings

Ingredients:

2 Tbsp Jamaican Jerk seasoning.

Juice of one large orange (about 1/4 cup).

Juice of one small lime.

2 Tbsp coconut aminos or wheat free tamari.

1 Tbsp apple cider vinegar.

1 Tbsp coconut sap crystals (optional).

3 to 4 pounds of chicken wings or drumsticks, browned

Process: