1Photo Credit: Ashley Cuoco

It’s game day: what does everyone crave? Wings of course. Sticky, spicy and altogether succulent. The best part about this recipe is 1. you’re going to let the slow cooker do the work and 2. the meat falls right¬†off the bone! Low and slow, baby. It’s a win/win. You’re happy, your man’s happy and your friends are happy. Broil these little guys at the very end for a crispy skin. If you need to cool down the spice, try this blue cheese dipping sauce. Game on!

Serves:¬†10-12 — Prep: 10 mins — Cook Time: 3.5-5 hrs

Wing Ingredients:

  • 1 cup soy sauce
  • 1 cup honey
  • 1/4- 1/3 cup sriracha (if you’re not a fan of super spicy, try a medium or mild wing sauce)
  • 4 pounds chicken wingettes and/or drumettes
  • 3 tablespoons roughly chopped cilantro, for garnish

Blue Cheese Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons milk
  • 4oz blue cheese crumbles
  • salt and pepper to taste
  1. In a large slow cooker, whisk the soy sauce, honey and sriracha until blended. Add the wings and toss to coat. Press the wings to submerge (add water or chicken broth, if necessary. Cover and cook on high heat until the wings are tender, 3 1/2 to 4 hours. (I chose to cook on LOW for 5 hours. Low and slow makes the meat fall right off the bone).
  2. Preheat the oven to Broil. Using tongs, divide the wings between two foil-lined baking sheets. Broil, turning once, until crispy, 5 to 10 minutes. Transfer the wings to a platter; sprinkle with the cilantro.
  3. For blue cheese sauce, combine the sour cream, mayonnaise, garlic, and lemon juice in a bowl. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.


Photo Credit: Ashley Cuoco

Wing recipe adapted from Rachel Ray, www.rachelraymag.com

Blue Cheese Sauce recipe courtesy of Food & Wine, www.foodandwine.com

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