If you’re reading this you’re probably in disbelief that such a thing could exist as crispy crock pot chicken wings! You’ve probably never even considered that this was possible. With this recipe you will become a believer. And to top it off they are very easy to make!
If you’ve made chicken wings at home, whether in the baked in the oven, or grilled, you’ve probably noticed that its nearly impossible to achieve that crispy texture as seen in restaurants. Restaurants have the benefit of using large fryers with a very consistently regulated temperature. They also fry for long amounts of time, sometimes in stages.
With this recipe you can replicate that by making crispy crock pot chicken wings. The method is actually a very old French technique known as confit. Fatty cuts of meat do well for this which is why duck thighs are most famously used in this preparation method. The idea is that the protein is cooked very slowly at a constant temperature. Introduce the crock pot et voila!
The key to seasoning the wings is what chefs refer to as “curing” them with a dry brine for several hours or overnight. This helps the seasoning penetrate the meat since the flavoring of the liquid is very basic and the fats can actually detract from any salt or other flavorings. Glazes, dipping sauces, or other condiments can come after cooking.
All of this sounds so complicated. What’s the catch?
Actually its quite the opposite! in fact you can prepare crispy crock pot chicken wings a day or even more before and then serve. Have a party? These make a great appetizer with little fuss since the work is mostly done! The idea is to cook the wings in advance, then strain and cook again. I know it still sounds complicated but really its not! Read below and you will see how easy it is.
These wings will be crispy but falling from the bone. They are amazing on their own and you’ll have a hard time resisting them in their natural form. That being said they’re really a blank canvas for other sauces and rubs after cooking. Here are a couple of ideas: for dry rubs and seasonings old bay works great- simply toss them in a bowl while warm. Of course the old stand by buffalo sauce is great, but for something more interesting try this sweet and spicy gochujang ketchup or this easy hoisin bbq sauce.
Other seasonings that may be tasty:
- Greek yogurt and buttermilk ranch
- Tapatio salsa
- Teriyaki
- Mae Ploy sweet chile sauce
- Sriracha
- Your favorite dry rub
Chef’s Tip:
Cook them in the crock pot the day before you want to use them. Although this isn’t required, it can be a big help if you’re planning a party. Then carefully remove them and allow to cool overnight in the fridge. If left submerged in the fat they actually keep very well for days! If deciding to use a glaze or sauce, fry them in a pan or over high heat in the oven with some of the same fat that came out of the wings when cooking in the crock pot. When crispy, strain, and toss in a bowl with your favorite sauce.
crispy crock pot chicken wings
Equipment
Ingredients
- 3 pounds chicken wings
- 1 tbsp sea salt
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- .5 cups canola oil
- 1.5 cups water may need more or less depending on size of crock pot-enough to barely cover
Instructions
- portion the sugar, salt and pepper in a mixing bowl and mix to make a rub
- toss the wings with the seasonings. allow to cure for at least one hour up to over night.
- place the wings in the crockpot and cover with water and oil. cook on medium heat for 3-4 hours depending on the strength of the crock pot you are using. when the wings are soft and starting to pull apart they are ready.. carefully remove them with a slotted spoon. If intending to save them for later, strain onto a rack or tray and allow to cool separately so they don't stick together.
- the easiest way to crisp the wings is simply to place on low heat in a non stick skillet. no oil is necessary since there will b residual oil on the wings. alternatively you can place on parchment paper on a sheet pan and roast or broil in the oven on high heat. do not overcook to prevent drying out.
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