- 4 lbs Chicken Wings pat dry
- 2 Tbsp Brown Sugar
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Peppe
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Cumin, ground
- 1 tsp Parsley, dried
- 3/4 Cup Hot Sauce
- 1/4 Cup Honey
- 2 Tbsp Prairie Farms Butter melted
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- To make dry rub, in a small bowl, stir together brown sugar, salt, pepper, garlic powder, onion powder, paprika, chili powder, cumin, and parsley.
- Spray slow cooker with non-stick cooking spray. Add wings and pour over dry rub. Using your hands massage rub into chicken wings to coat evenly. (Using nitrile gloves is recommended.)
- In the same bowl used for the dry rub, whisk together hot sauce, honey, and melted butter. Pour over wings and toss to coat.
- Cover slow cooker and cook on high for 2 hours or on low for 3-4 hours, until internal temperature of wings reaches 165ºF.
- Remove wings from slow cooker, placing them in a single layer on a large baking sheet. Set over rack on highest position and preheat for broiling.
- Pour the remaining sauce from the slow cooker into a sauce pan. In a small bowl, whisk together cornstarch and water. Add to sauce, whisking to blend. Cook over medium-high heat until boiling, then reduce to medium-low, whisking often as it thickens, until it reaches a desired consistency, about 5 minutes.
- Brush wings with sauce. Broil for 2 minutes. Remove from oven and brush once again with sauce. Broil for 2 more minutes. Wings should have a shiny, sticky coating of sauce once done. Repeat the process one more time if you would like a more caramelized consistency. Be careful not to bake too long or wings will become dry. Serve immediately and enjoy!
Love this Recipe?Share it