I discovered several months ago that you could cook chicken wings in the crock pot via Pinterest. Seriously, in the Crock Pot, and they were fabulous. Unfortunately, they were a little spicy for the kids. My husband and I liked them, a lot, but you know how a child’s palette can be, boring. Fast forward a few months, and some experimenting. I have finally found a way to make them so everybody in my family is happy.
Now of course, I have been dying to try them out, you know on regular people, to get a final seal of approval. I wanted to know if they were a real crowd pleaser or not. So, last weekend when we had friends over, I thought it was a perfect opportunity to test them out again, and I am glad I did. However, I wish I had made more, because they were a huge hit.
- 3 lbs. Chicken Wings
- Salt and Pepper
- 1 cup plus ½ cup brown sugar
- ¼ cup plus 2 tbs. soy sauce
- 3 cloves of garlic, minced
- ¼ cup water
- ¼ cup ketchup
Season chicken wings with salt and pepper and place them into the crockpot.
In a small bowl combine 1 cup brown sugar, ¼ cup soy sauce, and the garlic. Then pour over the chicken wings in the crockpot; toss to make sure all the chicken is coated.
Cook on low for 4 hours.
Once the chicken wings are fully cooked remove them from the crockpot and place on a tin foiled lined cookie sheet.
In a small bowl combine the remaining ingredients, ½ cup brown sugar, 2 tbs soy sauce, water, and ketchup.
Brush the chicken wings with the half the mixture and broil for 3 minutes. Take them out, flip them over to the other side, and brush with remaining mixture. Broil for another 3-5 minutes or until reach that perfect stage of stickiness, but make sure you keep an eye on them so they don’t char.
These can be made ahead; they keep well in the refrigerator, and taste even better the next day.