Slow Cooking Thursday: BBQ Chicken WingsPosted: November 19, 2009
For Ohio State Buckeye football fans, Saturday is THE game of the season. The OSU v. U of Michigan game is a traditional big rival game. Before the BCS came along and changed the way that end-of-season bowl games are done, this was often the game that decided who went to represent the Big Ten Conference in the Rose Bowl on New Year’s Day. It still is often the game that determines the conference champs. Regardless, it is a fun rivalry and one that we celebrate with a big game day party somewhere. Saturday also happens to be my second daughter’s 23rd birthday. We are going to celebrate that too, somewhere in the midst of the football game! Here is one of the dishes I am making for the party. Check here for other game day snacks.
Barbecue Chicken Wings
3 packages whole chicken wings
2 cups ketchup
1/2 cup honey
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon paprika
4 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce (more or less depending on taste)
Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15″ x 10″ x 1″ baking pan. Bake at 350 degrees for 35-40 minutes or until juices run clear.
In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt slow cooker. Drian chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
NOTE: 3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
For more slow cooker meals, hop on over to Sandra’s blog.