Wednesday, March 25, 2015

Uncle Ken Cooking Challenge: Easy Crockpot Sriracha Honey Chicken Wings 10/52


Hi Friends!

John posted this week's recipe on my Facebook page with a message that said, "We should try this." John's not a big social media guy, so I figured that if he took the time to share a recipe with me on Facebook, I'd better give it a try.  For those of you playing along with my cooking challenge, I know this is the second recipe involving Sriracha sauce, but I promise the honey takes a lot (but not all) of the heat out of this recipe.  These wings were incredibly tender and full of flavor--we will definitely be making this one again.  The original recipe was posted on The Slow Roasted Italian.  Our goal for next time is to make our wings look as messy as the one on the original recipe.  Practice makes perfect!

Easy Crockpot Sriracha Honey Chicken Wings


4 pounds chicken wing drumettes, frozen
3/4 cup Sriracha sauce (Huy Fong Sriracha Hot Chili Sauce, the one with the rooster on the package)

3/4 cup honey
2 tablespoons unsalted butter
juice of one lime (about 1/4 cup)

In a 5 quart slow cooker on low add Sriracha sauce, butter, honey and lime juice.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings.  

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, and then remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

You can use fresh wings.  Cook time would be 3-4 hours on low or 1 to 2 hours on high.

Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high. 


As always, please let me know what you think if you try out this recipe!

XO,

Vicki

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