These Baked Chicken Wings are a healthier version of everyone’s favorite comfort food! They’re coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside!

Serve these wings on their own or toss them in your favorite wing sauce!

Love chicken wings? Try my Garlic Parmesan Chicken Wings or my Boneless Chicken Wings!

There is something so satisfying about taking classic comfort food and making it into something healthier (but just as yummy, of course.) These Baked Chicken Wings are just that! They have the same taste and texture as deep-fried chicken wings, but they’re baked in the oven instead.

They also don’t require you to stand over a pot of scalding hot oil until they’re done. Just line them on a baking sheet, pop them in the oven, and they’re good to go. Less mess and less hands-on time is always something I can get on board with!

Looking for other healthier ways to cook chicken wings? Check out my air fryer chicken wings or my crockpot chicken wings!

Ingredients for Baked Chicken Wings:

• Split Chicken Wings: you can buy already split chicken wings or split them yourself.
• Canola Oil: adds moisture to the chicken and helps the seasonings stick.
• Cornstarch: helps absorb the moisture of the meat as it cooks for a crispier texture.
• Seasonings: I use a blend of seasonings salt, garlic powder, paprika, and black pepper to give the chicken wings delicious flavor even before adding a sauce.
• Sauce: you can toss these chicken wings with any sauce of your choice. If you’d rather not toss them in sauce, they are also delicious as-is!

How to make Baked Chicken Wings

I love baking chicken wings in the oven because they’re totally hands-off! Just prep the wings, place them in the oven, and your job is done!

1. Season the wings: Place the wings into a bowl and toss with oil. Whisk together cornstarch and seasonings, then sprinkle over the wings. Toss to coat.
2. Bake: Place the wings onto a grease wire rack, then place the rack onto a rimmed baking sheet. Bake at 425ºF for 20 minutes, flip, then bake for another 20-30.
3. Serve: Serve the wings as-is or toss them with your favorite sauce.

Wing sauce ideas:

These chicken wings are absolutely delicious as-is with a side of Ranch dressing for dipping, but they’re also versatile enough to be tossed with a variety of different sauces!

• Buffalo: make buffalo chicken wings and mix in Frank’s Red Hot sauce to taste. Love the flavor of buffalo but not a huge fan of spice? Whisk the sauce with a little bit of cream cheese!
• BBQ: you can use store-bought BBQ sauce or whip up a batch of homemade classic BBQ sauce, pineapple brown sugar BBQ sauce, or Dr. Pepper BBQ sauce.
• Orange: toss the wings with the sauce from my orange chicken recipe.
• Teriyaki: use the sauce from my teriyaki chicken recipe for an Asian-inspired twist.
• Honey Garlic: try these wings smothered in my homemade honey garlic sauce.

Baked chicken wings FAQs

Tips and tricks

• Dry the wings. Before you add oil and seasonings to the wings, gently pat them dry with a paper towel to get rid of excess moisture. This results in a crispier texture.
• Use a wire rack. This isn’t totally necessary, but it does help the wings get crispy all the way around.
• If you don’t have a wire rack, you can lay the wings directly on a greased baking sheet and they will be just fine.
• Leave space. Make sure you leave space between the wings as they bake. This ensures that they cook evenly and can crisp up all over!

More appetizer recipes you’ll love

Dinner

Air Fryer Fried Chicken

Appetizers

Cheesy Chicken Alfredo Dip

Appetizers

Buffalo Chicken Dip Recipe

Side Dishes

BBQ Chicken Jalapeno Popper Cupcakes

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Baked Chicken Wings

These Baked Chicken Wings are a healthier version of everyone's favorite comfort food! They're coated in a flavorful spice rub and baked until juicy and tender in the middle and perfectly crispy on the outside!

Course Appetizer, Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 172cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings
• 1 tablespoon canola oil
• 1 tablespoon corn starch
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ½ cup sauce of choice

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don't need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is or toss with your favorite sauce.

Video

Notes

Tips:

• Dry the wings. Before you add oil and seasonings to the wings, gently pat them dry with a paper towel to get rid of excess moisture. This results in a crispier texture.
• Use a wire rack. This isn’t totally necessary, but it does help the wings get crispy all the way around.
• If you don’t have a wire rack, you can lay the wings directly on a greased baking sheet and they will be just fine.
• Leave space. Make sure you leave space between the wings as they bake. This ensures that they cook evenly and can crisp up all over!

 

Storage:

Leftover baked chicken wings will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge overnight if frozen, then warm at 350ºF in the oven for 10-20 minutes or until heated through.

Nutrition

Calories: 172cal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 627mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

The post Baked Chicken Wings appeared first on The Recipe Rebel.

This easy Buffalo Chicken Dip recipe is make-ahead and freezer friendly and ready in just 30 minutes! It’s rich and creamy with a kick of heat, loaded with shredded chicken, and topped off with gooey mozzarella cheese.

Love cheesy dips? Try my Homemade Rotel Dip, this Taco Dip or this Cheesy Chicken Alfredo Dip next!

I’m not going to lie to you…while my husband was ecstatic when I started testing this buffalo chicken dip recipe, I was slightly less eager. While it sounds delicious, I was worried it was going to be way too spicy. I just can’t handle as much spice as he can so, when it comes to dips, I’m usually more of a chicken alfredo dip type of gal.

I quickly learned that the great thing about buffalo chicken dip is that not only is it super delicious and so easy to make, but it’s also incredibly easy to customize! You can crank up the heat or mellow it out depending on your heat tolerance.

This dip makes the perfect appetizer for parties, holiday dinners, or game days! It’s quick to make and can be prepped ahead of time, then thrown in the oven before you’re ready to serve.

You can even make two batches and stash one in the freezer to plan ahead for holiday get-togethers!

Love creamy dips? You’ll also love this Taco Dip or this homemade Rotel Dip!

Ingredients for buffalo chicken dip

• Cream Cheese: bring the cream cheese to room temperature before you mix it into the dip to ensure there are no clumps.
• Buffalo Wing Sauce: you can adjust the amount of wing sauce you use depending on your spice preferences.
• Ranch Dressing: blue cheese dressing would work as well.
• Chicken Breast: or any cooked chicken you have on hand. If you have leftover Crockpot Shredded Chicken, Instant Pot Shredded Chicken or stove top Shredded Chicken — that’s perfect!
• Mozzarella Cheese: cheddar cheese will work as well.
• Blue Cheese Crumbles and Green Onions: for garnish!

How to make buffalo chicken dip

This delicious appetizer comes together in a total of 30 minutes!

1. Combine the ingredients: Mix together cream cheese, buffalo wing sauce, and 1 cup of cheese.
2. Bake: Transfer the mixture to a greased 6-8″ round baking dish and top with another cup of cheese. Bake at 350ºF for 20-30 minutes, then broil for 2-3 minutes to brown the cheese.

Buffalo chicken dip FAQS

Variations

• Make it vegetarian. Swap the shredded chicken for finely chopped, cooked cauliflower for a meatless option.
• Use another cheese. I love the flavor of mozzarella to top of this dip, but cheddar would also be delicious. If you can’t decide, just use a combination of both!
• Spice it up. Love the heat? Just add an extra quarter cup of buffalo sauce or a ½ teaspoon of cayenne pepper.
• Make it less spicy. You can bring the spice level down by adding an extra half block of cream cheese or using less of the buffalo sauce.

What to serve with buffalo chicken dip

Here are a few things you can serve with this easy buffalo chicken dip:

• Crackers: This dip is great with pretty much any cracker you like! Try Triscuits, Ritz crackers, pretzels, you name it.
• Chips: Tortilla chips are a classic but I also love pita chips or Fritos.
• Veggies: Serve buffalo chicken dip next to celery, baby carrots, sliced peppers or cucumber, cauliflower, broccoli, etc.
• Bread: Serve this dip on slider buns or baguette slices. Take it up a notch and toast the bread!

More easy appetizer recipes you’ll love:

Dinner

Slow Cooker Pineapple Brown Sugar Meatballs

Appetizers

Nacho Fries

Appetizers

Boneless Chicken Wings

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Buffalo Chicken Dip

This easy Buffalo Chicken Dip recipe is make-ahead and freezer friendly and ready in just 30 minutes! It's rich and creamy with a kick of heat, loaded with shredded chicken, and topped off with gooey mozzarella cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 191.64cal

Author Ashley Fehr

Ingredients

• 1 package cream cheese 8oz/250g, room temperature
• 1/3-1/2 cup buffalo wing sauce (⅓ for good heat, ½ for spicier)
• 1/3 cup ranch dressing (you can also sub with blue cheese dressing)
• 2 cups cook, shredded chicken breast (about 2 breasts) 300 grams
• 2 cups shredded mozzarella cheese divided
• blue cheese crumbles and green onions for garnish, as desired

US Customary – Metric

Instructions

• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• Add buffalo wing sauce and dressing and beat on medium speed until combined.
• Stir in chicken and 1 cup cheese. Taste and adjust seasoning to your taste (add more buffalo sauce to increase the spice, add more cream cheese, sour cream or dressing to reduce).
• Spread into a lightly greased 6-8" round baking dish (or something of a similar size) and top with remaining cheese. Cover and refrigerate to save for later, or bake as directed.
• Bake at 350 degrees, uncovered, for 20-30 minutes until bubbly at the edges. Broil for 2-3 minutes to brown the cheese, if desired.

Video

Notes

To prep ahead of time:

This dip is a breeze to make in advance. Simply prepare as directed, but don’t bake. Instead, cover and refrigerate for up to 3 days. When you’re ready to serve, uncover and bake as directed.

Storage:

Leftover dip will last in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or bake until heated through.

To freeze:

To freeze the dip, spread it into a freezer-safe container and cover it tightly with a layer of plastic wrap and a layer of foil or a lid. Store in the freezer for up to 3 months. When you’re ready to serve, thaw in the fridge overnight and bake as directed. You can also bake from frozen by placing the baking dish in the oven while it’s preheating and continuing to bake as directed, provided that your container is freezer-to-oven safe.

Nutrition

Calories: 191.64cal | Carbohydrates: 1.62g | Protein: 11.16g | Fat: 15.59g | Saturated Fat: 7.05g | Cholesterol: 55.16mg | Sodium: 472.33mg | Potassium: 97.74mg | Fiber: 0.05g | Sugar: 0.96g | Vitamin A: 388.69IU | Vitamin C: 0.23mg | Calcium: 117.59mg | Iron: 0.48mg

The post Buffalo Chicken Dip Recipe appeared first on The Recipe Rebel.

These Air Fryer Chicken Wings are SERIOUSLY crispy! Served with your favorite sauce, they’re ready in just 25 minutes with minimal clean up.

Do you ever just crave a crispy, juicy, delicious basket of wings without having to go out?

For some reason, my kids love appetizers for dinner and we can make a meal out of these Air Fryer Chicken Wings with Nacho Fries and this Easy Stromboli!

The more I use my air fryer the more I love it!

Nothing beats that crispy exterior (with less oil!) and juicy interior.

Some of our other air fryer favorites are these Air Fryer Meatballs, Boneless Air Fryer Chicken Thighs and this Air Fryer Chicken Breast — they are all so juicy and flavorful.

But these wings — you have got to give them a try!

How to make air fryer wings:

1. Preheat the air fryer so that the wings start cooking when you get them in there. While it’s doing this, dry the wings with paper towel well (wet meat doesn’t brown!).
2. Oil and season the chicken wings. Mixing corn starch into your seasoning is the key, because corn starch coats the wings easily and absorbs any excess moisture– making the crispiest chicken wings you’ve ever had.
3. Then the air fryer does the rest of the work! You only have to flip them once during cooking, and they turn out so crispy and perfectly juicy!

They are just as easy as making these Crockpot Chicken Wings, but they come together even quicker!

Air Fryer Chicken Wings FAQs

How to split chicken wings:

If you can’t find already split chicken wings, you can split for own!

• Cut wings into three pieces. Start by stretching out the wing on your cutting board and cutting between the joint of the drumette and the wingette.
• Then make a second cut between the wingette and the wing tip.
• Place drumettes and wingettes in a large bowl. You can save and freeze the wing tips to make chicken stock!

How to cook frozen chicken wings in the air fryer:

Cooking frozen chicken wings in the air fryer is easy to do!

Simply toss in oil and seasoning as the recipe calls for, and cook for 10 minutes, then flip and continue cooking for 10-20 minutes until done and crispy, checking every 5-10 minutes until done.

The only problem you make encounter is that the coating and seasoning does not stick as well with frozen chicken wings, since they will release some moisture as they cook. If this happens, you can season again and cook for 5-8 minutes until crispy.

More appetizers you’ll love:

Appetizers

Buffalo Chicken Dip Recipe

Side Dishes

Air Fryer Tater Tots

Appetizers

Boneless Chicken Wings

Appetizers

Cheesy Chicken Alfredo Dip

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Air Fryer Chicken Wings

These Air Fryer Chicken Wings are perfectly seasoned and simple to make – serve with your favorite sauce! Ready in just 20 minutes with minimal clean up!

Course Air fryer, Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 355cal

Author Ashley Fehr

Ingredients

• 1 pound split chicken wings
• 1 tablespoon oil
• 1 tablespoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ⅓ cup Buffalo sauce (or use another sauce, or none at all!)

Instructions

• Preheat air fryer to 400℉ for 5 minutes.
• Place chicken wings in a medium bowl and dry with paper towel (wet meat doesn't get crispy!)
• Drizzle oil over chicken. Combine corn starch, garlic powder, seasoning, salt, pepper and paprika. Sprinkle over wings and toss until thoroughly coated.
• Place seasoned chicken in a single layer in the air fryer basket. It is okay for the chicken pieces to touch, they will shrink down while cooking.
• Cook 15-20 minutes, turning once with tongs half way through. Toss with buffalo sauce or choose another sauce you enjoy.

Nutrition

Calories: 355cal | Carbohydrates: 5g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2480mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

The post Air Fryer Chicken Wings appeared first on The Recipe Rebel.

These Boneless Chicken Wings are BAKED instead of fried and made with lean chicken breasts for an easy game day party food idea sure to impress!

I’m all about party food, but if I’m being totally honest, wings aren’t my first choice (though these Crockpot Chicken Wings make them a little more tempting!).

I mean, they’re messy, right?

It’s nearly impossible to get all the meat off the bone and your hands (face, clothes, etc.) get covered in sauce… it’s not my best look.

So while these Boneless Chicken Wings aren’t actually wings (bear with me for a sec), they’re easy to make and really? No one will care about the difference.

They are poppable, less mess, made with baked skinless chicken breasts which cuts down on the fat content (not that a little fat ever hurt anyone!), and you can make them any flavor you want.

I don’t know anyone who doesn’t love finger foods, whether it’s game day or not!

When I was making this post, I doused this batch in buffalo wing sauce because it seemed like the right thing to do.

But there are lots of other options!

Different ways to make these Boneless Chicken Wings:

Here are some different flavor ideas to get the wheels turning:

• buffalo sauce (obviously)
• BBQ sauce (my favorite!)
• Honey Garlic sauce
• Teriyaki sauce
• really, any sauce you find in your grocery store that you think goes well with chicken

How to prep these Boneless Chicken Wings ahead:

• cut up your chicken and place in a container with the milk for up to 24 hours in advance
• stir together your dredging mixture, cover, and set aside on the counter
• bake your coated chicken, then cool and freeze. Simply heat for 5-8 minutes in a 400 degree oven and toss with sauce to serve

How to serve these chicken wings from the slow cooker:

One of the easiest ways to serve these for a party is right out of the crockpot.

To do so, simply bake as called for in the recipe. Then transfer to the slow cooker, coat in sauce, and turn to keep warm for up to 3 or 4 hours.

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Boneless Chicken Wings

These Boneless Chicken Wings are BAKED instead of fried and made with lean chicken breasts for an easy game day party food idea sure to impress! 

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 140cal

Author Ashley Fehr

Ingredients

• 1 boneless skinless chicken breast
• 1/4 cup buttermilk
• 2 tablespoons butter or margarine
• 1/4 cup Panko bread crumbs
• 2 tablespoons all purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup buffalo sauce or other

Instructions

• Cut chicken breast into 3/4-1″ cubes. Place in a small bowl and cover with buttermilk. Let soak 5-10 minutes (or as long as overnight).
• Preheat oven to 450 degrees F. Line a heavy baking sheet with parchment paper and place 2 tablespoons butter in the center. Place in the oven while it preheats.
• In a medium bowl, whisk together Panko, flour, salt, pepper and garlic powder. 
• Remove chicken from buttermilk and dredge in Panko mixture.
• Remove hot pan from oven and brush melted butter to cover an area of the parchment large enough to fit all of the chicken without it touching.
• Place the chicken pieces on the buttered parchment. Bake for 10 minutes, then flip and bake for 5 more minutes until golden brown.
• Remove from the oven and toss with sauce in a medium bowl. Serve.

Nutrition

Calories: 140cal | Carbohydrates: 12g | Protein: 14g | Fat: 2g | Cholesterol: 39mg | Sodium: 1362mg | Potassium: 249mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 0.9mg

The post Boneless Chicken Wings appeared first on The Recipe Rebel.

These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With Buffalo, BBQ and Honey Garlic options, there’s something for everyone!

Let me just say that when I started planning and testing crockpot chicken wings for this post, my husband couldn’t have been happier.

For me? The easiest to cook and eat usually wings out.

That means boneless chicken breasts, ground beef, other boneless meats that are easily prepared. Things you can almost cook blindfolded (though I don’t recommend that!).

So what I do when I’m faced with something I want to make well, but always want to make easily?

I bust out the crockpot.

These Crockpot Chicken Wings are ridiculously easy because you don’t have to overthink the cook time. They’re going to be super tender and juicy in just a few hours, but you will still get that crispy skin after a couple minutes under the broiler.

Normally, I try to avoid adding in extra pans or cooking methods when I’m making something in my slow cooker or Instant Pot, but for these crockpot chicken wings, I really think we need both.

With the Superbowl coming up and other game days, parties get togethers or movie nights always on the calendar (I mean, if you don’t have 3 kids 6 and under like we do ), these slow cooker wings are a lifesaver.

You can throw them in and let them hang out with all kinds of delicious flavours in the crockpot while you have a nap (or do other very important things), and then throw down some parchment paper and broil for a few minutes before your guests arrive and you’ll look like you really put in a lot of effort

Need to keep these Crockpot Chicken Wings warm for a while?

If you happen to be bringing these chicken wings to another location for your big celebration, simply save the tin foil boats that you cooked them in (all of the juices are completely cooked so there is nothing to worry about!), and throw the broiled wings back into the crockpot for the ride over.

You can keep it plugged in on the warm setting to serve and that way no one has to eat cold wings!

Fresh or frozen chicken wings?

Let’s be honest, I love in the middle of nowhere and most of the meat I buy goes directly into the freezer for another day. I like to stock up when things are on sale so I always have food to pull out for another day.

I don’t recommend cooking chicken wings right from frozen because they will release quite a bit of water into the sauce which will dilute the flavor significantly.

To thaw quickly, always make sure you freeze in a single layer in freezer bags, then submerge in cold (but not ice cold) water in the sink for 20-30 minutes, checking often to ensure the water is cold and removing the chicken wings as soon as they are thawed.

What are the different sauces on these Crockpot Chicken Wings?

Personally, I don’t love spicy food.

Okay. I’m a total wimp.

So I wanted to make some that the husband would enjoy (he likes spicy food) and some for me, too. You can mix up the sauces you use and it shouldn’t make a difference at all, but my choices are:

BBQ Chicken Wings:

You can definitely make your own bbq sauce here, but I choose to just grab a bottle of my favorite store bought sauce. Anything that you enjoy will work well here!

Honey Garlic Chicken Wings:

For this recipe I whipped up a super simple honey garlic sauce with just a few ingredients.

If you want to save even more time, you can definitely grab a bottle of honey garlic sauce from the store.

Buffalo Chicken Wings:

For these, I grabbed a bottle of Frank’s. I mean, what else are you going to put on them? There are lots of different flavors of hot sauce available, some sweeter or milder or hotter, so grab what you think you will like the best.

Looking for more game day appetizers?

• Sweet and Sour Crockpot Meatballs
• Tortilla Roll Ups: Pizza Style!
• BBQ Bacon Cheeseburger Nachos
• Easy Pizza Pinwheels Recipe

What you’ll need for this recipe:

• I have big love for my 2.5 quart casserole crockpot — it’s nice and shallow so people can see what’s inside and it showcases the food beautifully! It’s also available in a 3.5 quart size if you’re going to be making a lot of wings.
• You’ll also need a great rimmed baking sheet and some parchment paper to crisp up these slow cooker chicken wings in the oven before serving! Nothing fancy here

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Crockpot Chicken Wings: 3 Ways

These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With Buffalo, BBQ and Honey Garlic options, there’s something for everyone! 

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 24 wings

Calories 135cal

Author Ashley Fehr

Ingredients

Honey Garlic Sauce

• 1/3 cup honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon corn starch
• 1 tablespoon brown sugar
• 1 teaspoon minced garlic

Crockpot Chicken Wings

• 24 fresh, split chicken wings (bone in, skin on)
• salt and pepper
• 1/2 cup buffalo wing sauce
• 1/2 cup barbecue sauce

Instructions

Honey Garlic Sauce

• In a medium bowl, whisk together honey, soy sauce, corn starch, sugar and garlic.

To make Crockpot Chicken Wings

• Lightly season all chicken wings with salt and pepper. 
• Fold a large piece of tin foil in half (this will make it stronger and prevent leaks), then form a “boat” or pocket for the chicken wings to cook in in the crockpot. 
• Repeat two more times for a total of 3 tin foil pockets that fit snugly in a 4-6 quart crockpot. 
• Place 8 chicken wings in each foil pocket. 
• Reserve 2 tablespoons from each of the 3 sauces, then pour remaining sauce into the foil pockets over the chicken wings, one flavour in each pocket.
• Cover and cook on low for 3-4 hours until cooked through (an internal temperature of 165 degrees F is reached).
• Place on a rimmed baking sheet lined with parchment paper, leaving some separation between flavours. Brush chicken wings with reserved 2 tablespoons of each sauce.
• Broil for 3-5 minutes, until crisped and starting to brown. Serve.

Video

Nutrition

Calories: 135cal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 294mg | Potassium: 93mg | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg

The post Crockpot Chicken Wings: 3 Ways + VIDEO appeared first on The Recipe Rebel.