- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup hot sauce (we used Frank’s RedHot Original)
- 2 tablespoons brown sugar, divided (we used light brown sugar)
- 1 tablespoon cider vinegar
- 1 tablespoon sweet paprika (we used smoked paprika)
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- Salt and pepper (we used table salt and freshly ground black pepper)
- 4 pounds whole chicken wings, wingtips discarded and wings split
- Vegetable oil spray
- Take a small saucepan out and add the butter to it, setting the saucepan over low heat. Once the butter’s melted, whisk in the hot sauce, vinegar and 4 teaspoons of the brown sugar. Take 1/2 cup of the sauce and pour it into a slow cooker (we used a 6-qt. slow cooker), spreading it out across the bottom.
- Take a small bowl and mix the following ingredients together in it: paprika, chili powder, remaining 2 teaspoons of brown sugar, cayenne, 1 teaspoon salt, and 1 teaspoon black pepper. Rub that spice mixture all over the chicken wings, placing the chicken in the slow cooker afterwards. Put the lid on the slow cooker and cook on LOW for 4 hours.
- Move your oven rack so that it’s 10 inches away from the broiler element, preheating the broiler afterwards. Take a baking sheet and line it with aluminum foil, placing a wire rack over it afterwards. Spray the wire rack with the vegetable oil spray, placing the chicken wings on it afterwards. Throw away any liquid that’s in the slow cooker.
- Take 1/2 of the remaining sauce in the saucepan and brush it over the top of the chicken. Broil the chicken for 10 to 15 minutes or until the skin looks lightly charred and crispy (the skin wasn’t as crispy as we’d like but we decided to move on after 15 minutes). Pull the sheet out, flip the chicken over and brush on the remaining sauce, sticking it back in the oven for another 5 to 10 minutes or until the chicken looks lightly charred and crispy on the new side facing up. We cooked the chicken for 5 minutes and saw it wasn’t crispy so we moved the rack that the baking sheet was on up one shelf and cooked it for another 5 minutes before calling it good. Serve immediately.
We think this would be a wonderful recipe to fix for the Super Bowl. You can get this going in the morning and it doesn’t take a lot of work to finish it after it’s done in the slow cooker ! The wings were so tender that when we ate them, the bones just slid straight out with no meat attached ! If you like your wings crispy then you’ll probably want a different recipe. The skin on this isn’t crispy, but it’s not flabby either, it was just so tender that it practically melted into the meat. When you’re chewing, you can’t tell the difference between the skin and the chicken. They call this “fiery” but it wasn’t terribly spicy to us. You definitely get a tingle on your lips but it never builds up to the point of needing something to drink. We hope you enjoy these delicious tender chicken wings as much as we did !
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote Frank’s RedHot or America’s Test Kitchen.
Take care everybody !