Slow-Cooker Fireball Chicken Wings
Saturday - July 8, 2017 11:15 am ,
Category : RECIPES
Ingredient:
4 pounds frozen chicken wing pieces, thawed
1 tsp salt
1 tsp ground black pepper
1/2 cup cinnamon whisky
1/2 cup honey
Method:
Add thawed chicken wings to a 6 quart slow-cooker. Sprinkle with salt and pepper, cover, and cook on High for 1 hour and 30 minutes or until chicken is cooked through and tender, but not falling off the bone.
Remove chicken to a rimmed baking sheet and set broiler to High. Place chicken under broiler and broil for 5 minutes or until the skin begins to crisp.
Meanwhile, place whisky and honey in a small saucepot over medium heat and bring to a boil, stirring constantly. Cook for 3 minutes or until sauce begins to thicken.
Remove chicken from broiler and brush liberally with the sauce. Return to the oven and broil for 3 minutes. Remove from broiler and brush again with sauce.
Return to the oven and broil for an additional 3 minutes or until chicken is as browned and crisp as you'd like.
Serve chicken with remaining sauce for dipping.
4 pounds frozen chicken wing pieces, thawed
1 tsp salt
1 tsp ground black pepper
1/2 cup cinnamon whisky
1/2 cup honey
Method:
Add thawed chicken wings to a 6 quart slow-cooker. Sprinkle with salt and pepper, cover, and cook on High for 1 hour and 30 minutes or until chicken is cooked through and tender, but not falling off the bone.
Remove chicken to a rimmed baking sheet and set broiler to High. Place chicken under broiler and broil for 5 minutes or until the skin begins to crisp.
Meanwhile, place whisky and honey in a small saucepot over medium heat and bring to a boil, stirring constantly. Cook for 3 minutes or until sauce begins to thicken.
Remove chicken from broiler and brush liberally with the sauce. Return to the oven and broil for 3 minutes. Remove from broiler and brush again with sauce.
Return to the oven and broil for an additional 3 minutes or until chicken is as browned and crisp as you'd like.
Serve chicken with remaining sauce for dipping.
