Apricot Barbecue Wings Slow Cooker Recipe
I know I've written about my love for all things wings before, but I'm going to again.
sorry. you're just going to have to deal.
I don't usually get cravings for chocolate, or salt, or ice cream, or anything else many people claim to crave.
I instead get an itchy feeling on my tongue and my brain just begs for buffalo wings.
I began by making a sweet wing recipe, but it was just too sweet for my liking.
In the ingredients picture, the bottle of Tabasco sauce is missing.
I changed my mind at the last minute and added it----the result was a sweet wing with a bit of a kick at the very end.
The Ingredients.
serves 8
- 3 pounds chicken wings (I usually leave the wing joints on because I'm terribly lazy)
- 1 cup prepared barbecue sauce
- 1 (18-ounce) jar apricot preserve
- 1 teaspoon dry mustard powder
- 1 tablespoon Tabasco sauce (not pictured)
The Directions.
Use a 6-quart slow cooker.Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees.
This browns the skin and keeps it from getting terribly slimy in the crock.
I do think this is an important step, even though I loathe cooking before I cook.
Put the hot wings into your cooker.
In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.
Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.
The Verdict.
I made these wings while home alone with the baby. And I accidentally ate all except for the 3 I saved for the rest of the family to try.I didn't set out to eat them all, it just sort of happened. It might have been because I was glued to a Keeping Up With the Kardashians marathon...
more wingy goodness:
- buffalo wing soup
- buffalo wing lasagna
- buffalo chicken dip (LOVE this!)
- teriyaki wings
- sweet and spicy wings
Discovered you via "Mamma Made it Look Easy" - so glad I did for 2 reasons - son needs this knowledge since he/wife don't cook but want to crockpot and we're switching to eating healthier but not spend all day in the kitchen, and I can see many recipes that are going to help me do just that! coooool!!
ReplyDeleteAfter mixing ingredients in bowl, assume that we're supposed to pour sauce over wings?? :)
ReplyDeleteThese sound SO yummy, can't wait to try them!
ReplyDeleteThis looks really good. I have a wing recipe that uses apricot jam, green Tabasco sauce and ginger.
ReplyDeleteum...YUMMY. Can't wait to watch a football game and eat these!
ReplyDeleteHa! I love that you have an industrial sized jug o' BBQ sauce.
ReplyDeleteI went to a wedding this summer that served pizza and wings. It. Was. Awesome.
Karinya@ Unlikely Origins
http://unlikelyorigins.blogspot.com/
I live in Buffalo so I don't even attempt to make my own Bflo wings when I can order great ones at a number of places! But I was wondering if this recipe would work with a different part of the chicken like the thigh? Would you still brown them in the oven before slow cooking them?
ReplyDeleteI made these yesterday. My family really enjoyed them. The sweet flavor of the apricots was delicious! They were perfect for the kids since they weren't spicy (even with the tabasco it was very mild). Cooking them first definitely helped. They didn't have a slimy texture at all, rather they had a nice thick gooey sauce that stuck to them.
ReplyDeleteI am going to take these to a fall potluck next week, but since it will be all adults I will add some red pepper flakes to heat it up a bit.
Thanks again for such wonderful recipes!
~~Corinna~~
Ha ha on eating almost all of them. When you love wings like you do, how could you help yourself? Plus, with the intrigue/drama of KUWTK ... LOL. This is my kind of recipe, Steph--super simple and tasty. I love wings with a slightly sweet vibe. :-)
ReplyDeleteShirley
Mmm, I love the combination of apricot/barbeque/chicken. This looks tasty!
ReplyDeleteYum sounds so good and so easy! I will have to make these soon!
ReplyDeleteThink I could do this with boneless, skinless chicken thighs for the company pot luck, or am I just missing the point?
ReplyDeleteabsolutely! you just have to change the name. ;-)
ReplyDeleteChangin' the name! If they are boneless, skinless chicken thighs then I can skip the oven beforehand step, don't you think? Thanks. Love your blog.
ReplyDeleteyes!! xoxo
ReplyDeleteMaking these for Super Bowl Sunday! I left 'em in the oven for about 15 minutes at 400 and the skin never really got brown...who knows. I'm winging it! (Sorry for the horrible pun!)
ReplyDeleteFirst comment (yay)
ReplyDeleteMy BF is a wing fanatic, and he loved them. I used drumsticks in conjunction with the wings and therefore cooked them slightly longer. I also threw them back in the oven to crisp the skin before serving. Not very spicy at all, even though I tripled the amount of tabasco the receipe called for. Safe for the kiddos for sure!
Finally made these. I can definitely see how you ate almost all of them! Thanks for the post!
ReplyDeleteMaking these for a dinner at a friend's house tonight. Totally forgot to defrost the wings, so I'm really hoping the crock pot can get the job done in 5 hours! Starting out on high and plan to finish them in the broiler to crisp them up just before dinner time. I hope it works!
ReplyDeletemaking these tonight but using thighs - Can't wait to try them!!! :)
ReplyDeleteShoot. Forgot to pick up mustard. No reason why I can't use a bit of Dijon?
ReplyDelete