The other day, my husband bought a package of chicken thighs. Not sure why, but he did. So then, the question became, “What do we do with the chicken thighs?”
Right around that time, my mom emailed me a crockpot recipe for chicken wings that, she claimed, taste just like buffalo wings. I thought, “hmm… maybe we could make buffalo thighs.”
So we tried it, and it was tasty!
A little of it goes a long way, though. The next time we do this, I’ll probably wait for a get together and make wings for our guests. But I thought it’d be cool to pass along because the ingredients are so much fun. Plus, anything in a slow cooker has to be easy.
P.S. An observant commenter mentions that the hour and a half cooking time may make this more of a weekend recipe. Probably so, but I often crock pot dishes all day, and they turn out well. If you’ve got a full day of work and want to try this, I’d suggest cooking on low instead of high.
Crockpot Chicken Wings
- 3 pounds of chicken wings (or thighs)
- 1 jar pineapple-apricot jam (or one or the other)
- 1/2 cup ketchup
- 1 envelope taco seasoning
- 1 chopped jalapeno
- Cut the drumette from the middle part of each wing and throw the tip away.
- Broil chicken pieces for about 5 minutes on each side.
- Mix the sauce ingredients together and pour over the wings in a slow cooker.
- Cook on high for an hour and a half.
- Serve with ranch or bleu cheese dressing.