Crockpot BBQ Honey Glazed Chicken Wings
Fall-off-the-bone slow cooker wings with a sticky BBQ honey glaze, finished under the broiler for those caramelized, charred edges.
INGREDIENTS
• 1.5 kilograms chicken wings, split into flats and drumettes
• 1 tablespoons garlic powder
• 1 teaspoons smoked paprika
• 1 teaspoons onion powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 240 milliliters BBQ sauce
• 80 milliliters honey
• 1 tablespoons soy sauce
• 1 tablespoons sesame seeds, for topping
• 2 green onions, sliced (optional)
STEPS
1. Season the wings: Pat 1.5 kilograms chicken wings, split into flats and drumettes very dry with paper towels. In a large bowl, toss the wings with 1 tablespoons garlic powder, 1 teaspoons smoked paprika, 1 teaspoons onion powder, 1 teaspoons salt and 0.5 teaspoons black pepper until evenly coated.
2. Mix the glaze: Whisk together 240 milliliters BBQ sauce, 80 milliliters honey and 1 tablespoons soy sauce in a bowl. Set aside about one third of the sauce in the fridge for glazing at the end.
3. Load the crockpot: Place the seasoned wings in the crockpot and pour the remaining sauce over the top. Stir gently so every wing is coated. No extra liquid is needed, the wings release their own juices.
4. Slow cook: Cover and cook on LOW for 240 minutes (or HIGH for 2 to 2.5 hours) until the meat is tender and nearly falling off the bone.
5. Prepare for broiling: Preheat the broiler. Line a baking sheet with foil and place a wire rack on top if you have one. Lift the wings out of the crockpot with tongs and arrange them in a single layer. They are very tender, so handle gently.
6. Broil to caramelize: Brush the wings with the reserved sauce and broil 6 to 8 minutes, watching closely, until the glaze bubbles and the edges caramelize and char slightly. Flip, brush again and broil 2 more minutes if you want both sides charred. (7 minutes)
7. Reduce the sauce (optional): While the wings broil, pour the cooking liquid from the crockpot into a saucepan, skim off the fat and simmer 6 to 8 minutes until thick and syrupy. (7 minutes)
8. Garnish and serve: Pile the wings on a white plate, spoon over the thickened sauce, then sprinkle with 1 tablespoons sesame seeds, for topping and 2 green onions, sliced (optional). Serve hot.
NOTES
Tips: Chicken is safe at 74°C / 165°F, but wings taste best past 90°C / 195°F, which slow cooking easily reaches. For extra heat, add 1 tsp chili flakes or a few drops of hot sauce to the glaze. No broiler? Bake at 230°C / 450°F for 8 to 10 minutes instead. You can also use the air fryer at 200°C / 400°F for 5 minutes. Leftovers keep 3 days in the fridge and reheat well in the oven.