“Set it and forget it,” yes, but you’ll remember these wings. Down-home Southern cooking is right at home in your slow cooker, and these sticky, delicious ribs are no exception.
Note: For extra crispy, sticky wings, spread the finished wings onto a sheet pan that’s been lined with tinfoil and sprayed with cooking spray. Brush wings with the remaining slow cooker BBQ sauce and broil them, fat side up, 2-4 minutes or until caramelized. Serve with any extra BBQ sauce.
- Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
- Preheat oven to broil.
- Cover a large sheet pan with tinfoil and spray the foil with cooking spray. Pat wings dry and then spread them in a single layer on the pan and sprinkle lightly with salt and pepper. Broil wings 6 inches away from the heat, about 6-8 minutes or until crispy, rotating the pan halfway through the cooking process. Then flip the wings over and broil on the other side until the skin crisps, about 3 more minutes. Transfer the wings to the slow cooker with any remaining pan juices.
- Mix the BBQ sauce, honey, Worcestershire sauce, cayenne, chili powder, and cider vinegar in a medium-sized bowl. Season with salt and pepper. Pour sauce over the wings and toss gently to coat. Cover and cook wings on low, 2-4 hours or until they are tender but still attached to the bone. Be very careful not to overcook them.
- Serve wings straight from the slow cooker set on warm with lots of napkins.