Four hours in the slow cooker makes these hot wings beautifully tender; a further 30 minutes in a hot oven gets them crisp and brown. Serve these wings before the main event as a substantial game-day snack, or as the centerpiece of a meal, alongside a big crunchy salad to keep things cool.
We recommend serving with a strong cocktail, such as our Long Island Iced Tea.
- Yield: 8 servings as an hors d’oeuvre, 4 as a main dish
- Difficulty: Easy
- Total: 4 hrs 30 mins
- Active: 15 mins
- 8 tablespoons unsalted butter (1 stick)
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke
- 1 (5-ounce) bottle hot sauce
- 3 pounds chicken wings
- 1 teaspoon granulated sugar
- Melt the butter and add it to the crock of your slow cooker along with the oregano, onion and garlic powders, soy sauce, tomato paste, liquid smoke, and hot sauce. Whisk everything together to form a sauce.
- Add the wings to the crock and stir to coat them with the sauce. Cover the crock and set the slow cooker to high. Cook for 4 hours.
- Just before the wings are done, heat the oven to 400°F and get out 2 baking sheets. With tongs, remove the wings from the slow cooker and arrange in a single layer on the baking sheets.
- Place the wings in the hot oven and bake until they’re browned and the top surface is crisp, about 30 minutes.
- While the wings are baking, transfer the cooking liquid from the slow cooker to a medium saucepan over medium heat. Add the sugar. Bring to a boil and reduce the heat to low. Simmer until the sauce has thickened, about 10 minutes.
- Remove the wings from the oven and transfer to a large bowl. Add the sauce and gently toss until the wings are evenly coated. Serve while hot.