Slow-Cooked Hot Wings: Crock-Pot Timing Secrets

Cooking chicken wings in a crock pot is a great way to make a delicious, tender, and juicy snack for a party or game day. The crock pot, or slow cooker, allows you to cook the wings low and slow, resulting in fall-off-the-bone tender meat that's loaded with flavour. The cooking time varies depending on the heat setting and whether the wings are fresh or frozen, but generally, it takes around 2-4 hours to cook chicken wings in a crock pot.

Cooking times and temperatures for fresh and frozen wings

The cooking time for chicken wings in a crock pot varies depending on whether they are fresh or frozen. Frozen wings will take longer to cook than fresh wings.

Cooking Frozen Wings

Frozen wings can be cooked directly from frozen in the crock pot, without needing to be thawed first. However, cooking from frozen will create more liquid in the crock pot, which should be discarded after cooking.

Frozen wings should be cooked on a high setting for around 2.5–3 hours, or 3–4 hours on a low setting. It is important not to overcook the wings, as they may begin to fall apart.

Cooking Fresh Wings

Fresh wings should be cooked on a low setting for around 3–4 hours.

Finishing Off the Wings

After cooking in the crock pot, the wings can be finished in the oven or air fryer to make them extra crispy. Place the wings on a foil-lined baking sheet and brush with sauce. Cook in the oven at 450 degrees for around 5 minutes, or until the top begins to brown. Remove from the oven, brush with more sauce, and cook for another 5 minutes.

To cook the wings in an air fryer, place them in the air fryer basket, brush with sauce, and cook at 400 degrees for 3–5 minutes. Remove, brush with more sauce, and cook for another 3–5 minutes, or until crispy.

Checking the Wings are Cooked

The wings are done when they reach an internal temperature of 165 degrees Fahrenheit. This can be checked using a meat thermometer, taking care not to let the thermometer touch the bone, which will give an inaccurate reading.

How to cut chicken wings into pieces

To cut chicken wings into pieces, you'll need a sharp knife and a cutting board. Ideally, use a plastic cutting board, as these can be disinfected in a dishwasher, unlike wooden boards.

First, remove the wings from their package and pat them dry with clean paper towels.

Now, place one wing on the cutting board, skin-side down. You should be able to see and feel the joints—the first is between the flat (or wingette) and the drumette, and the second is between the wing tip and the flat.

Hold the wing steady and place your knife against the first joint, then cut all the way through. Separate the drumette and the flat into different bowls.

Next, locate the second ridge between the wingette and the tip portions. Cut all the way through this joint to separate the two pieces. Place the wing tip in a separate bowl or bag and freeze it to make stock later on.

Repeat this process until you've cut all your chicken wings.

Now your chicken wings are ready to be cooked!

How to make your own buffalo sauce

Buffalo sauce is a spicy, tangy, and rich sauce that is commonly used as a dipping sauce or condiment for chicken wings. It originated in Buffalo, New York, and was invented by Teressa Bellissimo, owner of Anchor Bar, in 1964. The sauce is typically made with a combination of cayenne pepper hot sauce, butter, and other ingredients such as vinegar, Worcestershire sauce, garlic powder, and honey. Here is a step-by-step guide on how to make your own buffalo sauce at home:

Ingredients:

• 1/2 cup (115g) unsalted butter
• 1/2 cup (115ml) cayenne pepper hot sauce (such as Frank's RedHot)
• 1-2 tablespoons honey (or agave nectar for a vegan option)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• 1/4 teaspoon Worcestershire sauce

Instructions:

• Melt the butter in a small saucepan over medium heat.
• Remove the saucepan from the heat and add the remaining ingredients: hot sauce, honey, garlic powder, cayenne pepper (if using), and Worcestershire sauce.
• Whisk the ingredients together until they are well combined and the sauce has a thick consistency.
• Taste the sauce and adjust the seasoning if needed. Add more cayenne pepper for extra spice, or more honey for sweetness.
• Use the sauce immediately, or transfer it to an airtight container and store it in the refrigerator for up to a week. The sauce may separate over time, so be sure to give it a good stir before using.

Tips and Variations:

• For a vegan version, use vegan butter instead of regular butter, and substitute agave nectar for the honey.
• If you prefer a sweeter sauce, you can add more honey or try adding some brown sugar.
• For a smokier flavour, add some smoked paprika.
• For extra garlicky kick, add some roasted garlic or increase the amount of garlic powder.
• If you like your sauce extra spicy, increase the amount of cayenne pepper or use a hotter hot sauce.

How to store and reheat chicken wings

When storing chicken wings, it's best to place them in an airtight container in the refrigerator. Consume them within three to four days to ensure freshness and quality.

Oven

Reheating chicken wings in the oven is the preferred method as it helps maintain crispness and ensures even heating. Preheat your oven to 350°F. Remove the wings from the fridge and let them sit for about 15 minutes to reach room temperature. Place the wings on a baking sheet lined with aluminium foil or parchment paper, making sure they are in a single layer with some space between them. Reheat for 10 to 20 minutes, flipping them halfway through, or until a meat thermometer reads 165°F.

Air Fryer

The air fryer is another effective way to reheat chicken wings, especially for fried wings. Preheat the air fryer to 400°F. Take the wings out of the refrigerator and let them sit for around five minutes to reach room temperature. Place the wings in the air fryer basket, ensuring they are not overcrowded. Reheat for five to ten minutes, flipping them halfway through for even crisping.

Stove

Reheating chicken wings on the stove is faster than using the oven, but it can be more challenging to achieve even heating. Heat a skillet on high. Add two tablespoons of oil to the skillet. Place the wings in the hot oil and heat for two to three minutes, turning them halfway through. Check the internal temperature, which should be 165°F, before removing them from the pan.

Microwave

The microwave is a quick option for reheating chicken wings, but it is not ideal as the wings tend to lose their crispness and can become rubbery. Place a damp paper towel on a microwave-safe plate. Put the wings on the plate and cover them with another damp paper towel. Microwave on high for two to three minutes, being careful not to overheat. Then, place the wings on a baking sheet lined with parchment paper or foil and cook for about one minute on each side.

How to make a dry rub

To make hot wings in a crock pot, you can follow this general recipe:

Combine your chosen sauce ingredients and set aside. Place your wings in a slow cooker and cover with sauce. Stir to combine.

Cook on high for 2.5-3 hours for frozen wings or on low for 3 hours for fresh wings. Once cooked, the wings should have reached an internal temperature of 165°F.

Remove the wings from the slow cooker and place them on a foil-lined pan. Discard the leftover liquid.

Preheat your broiler to high. Brush the wings with additional sauce and broil for around 5 minutes per side, or until lightly browned and crisp.

Serve with your chosen dips and vegetables.

A dry rub is a blend of dry spices, herbs, and sometimes sugar, that can be used to add flavour to meat, chicken, fish, or vegetables.

Ingredients:

• Brown sugar
• Granulated garlic
• Freshly ground black pepper
• Ground ancho or chipotle chile powder
• Salt
• Cayenne pepper
• Onion powder
• Coriander
• Cumin
• Smoked paprika or regular paprika

Method:

• Measure out your ingredients into prep bowls.
• Combine all spices and the brown sugar in a large bowl. Whisk to mix, or place in a large zip-top bag and shake.
• Rub the mixture into your chosen piece of meat, ensuring it gets into all the nooks and crannies.
• Wrap the meat in plastic and leave to sit for at least an hour, or up to 24 hours. The longer it sits, the more flavour will develop.
• Cook the meat as desired.

Tips:

• You can adjust the ingredients to suit your taste. Play around with different types of sugar, such as brown, white, or turbinado.
• It's best to use fresh ingredients, as spices can lose their aroma and flavour after 9 months.
• Dry rub can be stored in a zip-lock freezer bag in the freezer, or in an airtight jar in a cool, dark place or the refrigerator, for up to 6 months.

Frequently asked questions