In my opinion, absolutely nothing beats a good chicken wing. I don’t particularly care for the super spicy wings (though my man does), so I usually try to balance them out in the medium range. The great thing about this recipe is that it’s totally versatile and can be adjusted for any palate.
I used to make wings pretty regularly, but we started noticing the wings we were buying had a lot of fat on them. Since you can’t trim the fat from wings and they were farmed commercially, we stopped getting them. I’ve been watching the store shelves for wings from Rosie’s, but alas, they were never available. I’d try to snag the wings when I made a whole chicken, but it just wasn’t the same.
Can you imagine my elation when I came across some Rosie’s wings at Sprouts? Kind of a silly thing to get giddy over, and I can only imagine the other customers’ reactions watching me scoop up the only three packages of wings from the cooler and shove them in my basket before anyone else could grab them.
I usually make wings in the oven because I like the way they crisp up. My life is insane at the moment and I really thought the crock pot might be the better option. I’d never done wings that way, but they turned out great. You don’t want to overcook them - just a couple of hours is all it takes. My man was home early enough he could start the crock pot for me, and dinner was on the table in no time flat. If you're not lucky enough to have someone home to start them for you, you could always toss them in the crock pot before running errands or while hanging with your kiddos. Warning: your house will smell amazing.
Remember, you can adjust the amount of Frank’s, chili powder and crushed pepper flakes to achieve your desired level of spicy (or not).
2-3lb chicken wing segments (about 30 segments)
1 can (15oz) tomato sauce
2 T. apple cider vinegar
2 T. Anaheim chili powder
½ tsp dried chipotle peppers
½ tsp onion powder
2 T. minced garlic
1 T. Coconut aminos
10 drops liquid smoke (check labels for Whole30)
¼ cup Frank’s Red Hot
Rinse wing segments and pat dry. Place wings in a zip-top gallon bag.
Whisk together all remaining ingredients. Pour sauce over wings, squeeze out as much air as possible and seal. Refrigerate at least 30 minutes (and up to 6 hours).
Pour wings and sauce into slow cooker. Cook on low heat for 2-3 hours or until chicken is cooked through. Remove wings from slow cooker with a slotted spoon.
Note: If you can’t find Anaheim chili powder, feel free to substitute regular chili powder. You may need to add more to achieve desired spiciness.