With fall in full swing and football on TV, we’ve been doing a lot of weekend slow cooking to develop the easiest and tastiest appetizer recipes we can. We love the simplicity of adding a few ingredients to a slow cooker and letting them benefit from long, slow cooking. Meanwhile, we’ll find our lucky jerseys and make a last-minute trip to the store for extra chips and soda.
Simply mix the sauce in the crock, then add the chicken wings to it. The wings will cook for a few hours, and you won’t have to tend to it again until the time is up. When the wings are done, place them under the broiler to crisp up the skin and they’re ready to serve.
These wings are great, especially for those who find spicy Buffalo wings too hot or intense. They have a mild-to-medium, sweet taste with a blend of Korean flavors like honey, soy, sesame and ginger. You can eat your fair share without burning your mouth, and you don’t even need a separate dipping sauce - though they are good with the traditional ranch or blue cheese side.
If you have leftovers, though we can’t imagine that’s possible, just save them in the fridge and reheat under the broiler the next day (Sunday followed by Monday night football, anyone?). They’ll be just as flavorful as they were the day before. Happy snacking, and we hope your team wins (unless they’re playing ours).