Crockpot Italian Gold Chicken Wings Recipes

CROCK POT CHICKEN WINGS

Steps:

• Pat the buffalo wings completely dry and add them to the Crock Pot.
• Melt the butter in a small saucepan and remove from heat. Whisk in hot sauce, Worcestershire sauce, honey, and garlic powder. Set ½ cup aside and add the rest to the slow cooker. Stir to combine with the chicken wings.
• Cook on high for 2 hours or on low for 3-4. Don't cook longer or they will begin to fall apart. They are done when the internal temperature reaches 165 degrees.
• Note: The sauce will thin out as the chicken cooks. We'll be brushing the wings with reserved sauce which will be nice and thick.
• Crisp them in the Oven: (See notes for air fryer method)
• Use kitchen tongs to remove the wings and set them on a foil-lined baking sheet. Brush the tops with buffalo sauce. Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.
• Preheat oven to a low broil, 450 degrees. Add the wings and cook for 10 minutes, until the top begins to brown.
• Remove from the oven and brush with more Buffalo sauce. Broil for 8-10 more minutes or until crisped and slightly browned.
• Serve with blue cheese dressing, carrot sticks, and celery!

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.

SLOW-COOKER ITALIAN CHICKEN

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

CROCKPOT ITALIAN GOLD CHICKEN WINGS

Steps:

• In a crockpot put the frozen chicken wings. Add the Franks hot sauce. Stir the chicken wings in the sauce. Then add the cup of Carolina gold sauce. Stir then Cook on low for 4-6 hours. Once they are done remove chicken wings and place in a baking dish. Turn the oven onto broil and then place the chicken wings in the oven until they are nice and crispy. Remove and brush some more carolina gold sauce on them and then put them back in the oven for a few minutes.Serve with ranch or blue cheese!

CREAMY ITALIAN SLOW COOKER CHICKEN

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.