My husband loves chicken wings. Me, not so much. But because he loves them so and I love him so, they are a *must* on our Super Bowl menu. I used to buy those Tyson wings in the bag in the freezer section. You know the ones I mean. They were so fatty and slimy and just gross. That’s what he wanted for this year’s feast, I mean game. I knew I could do better.
I just read an article in my local paper all about chicken wings. There was a side comment about America’s Test Kitchen and how they like to slowly cook the wings for a long time to render out all the water and fat before crisping them up. I thought this was a brilliant idea. It was all that extra moisture and fat that made most wings so ick.
A few hands-off hours in the crockpot and then a few minutes in a really hot oven, a simple sauce and you have the perfect chicken wings. I prefer a sweet-ish, Teriyaki type sauce over a traditional hot sauce, but you could sauce these up any way you choose.
What sort of sauce you choose is not as important as the cooking method. Don’t skip that crock pot part.
The sauce I chose for these wings is AIP friendly and also acceptable on a Whole 30 diet. If you want hot wings, I recommend Frank’s Original Hot Sauce combined with some ghee, the amount of ghee varying depending on how much you need to neutralize the heat of the hot sauce.
As you can see, even my little fellow chicken wing hater loved these! As soon as these came out of the oven, I suddenly had such generous and selfless taste testers available.
Seriously, if you have a wing lover in your crowd, make these! The skin is crispy, not soggy. The sauce has just the right amount of sweetness. These are wings that even I will devour!