Slow Cooker Wings from Frozen!
September 15, 2024 • 0 comments
Oh no! You forgot to pull something from the freezer! Good news! These wings go straight from the freezer to the slow cooker, so need to plan out or try to remember to do something.
Ingredients
- (2-4 lbs) Chicken Wings
- (1 1/2 cups) Buffalo Sauce
- (1/4 cup) Brown sugar
- (1 tsp) Onion powder
- (1/2 tsp) Keene Heirloom Garlic Powder – Certified Organic
- (1 tsp) Jacobsen Pure Flake Sea Salt - 4 oz Bag
- (1/2 tsp) Jacobsen Tellicherry Peppercorn Grinder - Glass Pepper Grinder
Directions
- Place the chicken wings in a 6qt slow cooker. Combine the buffalo sauce, brown sugar, onion powder, garlic powder, salt and pepper together in a small bowl, pour the sauce mixture over the chicken wings and stir to coat.
- Cover and cook the FROZEN wings on high for 2.5-3 hours or low for 6 hours. Cook THAWED or fresh wings for 3 hours on low, until cooked to 165ºF. Discard liquid. Note that there will be a lot of liquid if cooking from frozen and the sauce will not stick to the wings, but that's okay, the flavor still got into them and that's why you'll baste them before broiling, if skipping the broil step, just toss to coat with your favorite sauce or dip 'em!
- Technically optional since they are now cooked and ready to eat but if you’ve got the time and desire you can crisp them up under the broiler: line a baking sheet with foil and place the chicken wings on the baking sheet, ideally on top of a wire rack sprayed with oil. Once the broiler is ready, broil for 5 minutes, flip (brush with more sauce if needed) and broil 5 more minutes until they begin to brown and get all nice and sticky.
- Serve immediately or keep warm in the slow cooker and serve from there. Best with some blue cheese, ranch and celery!
