I am a sucker for crockpot meals. I’m also a sucker for chicken wings, which is what made this recipe so delicious.
The picture that is used on the blog post shows a nice crunchy chicken wing with a thick, juicy sauce that makes your mouth water just by looking at it. However, that’s not what I got. I got a runny sauce with a possibly slightly overcooked chicken wing with the meat just falling off of the bone. That’s not to say they weren’t good, they just didn’t look like the picture.
I think the sauce was runny because the chicken wings went in frozen. So, when they defrosted, all of that water went into the sauce. When I make them over, I’m going to defrost them before they go into the crackpot. Also, I’m going to decrease the cooking time. I think they just cooked way too long. They were good the first time, but I was afraid to reheat them as I didn’t want them to dry out.
I took the heat down a little as my better half is a weenie and is not big on spicy food; however, I definitely could have made this hotter if I wanted to. While I think I would have this again, I would have to use a few adjustments. I also think the honey/Sirracha would make a good combination for a sauce for a stir fry.