Ingredients
4lbsparty wings,broken into flats and drummettes,
1tbspbrown sugar
1½tspgarlic powder
1½tsponion powder
1½tspkosher salt
1½tbspfresh ground black pepper
1tsppaprika
1tspcumin
1tspparsley,dried
¾tspcayenne,depending on the desired spice level
¾cuphot sauce,such as Crystal or Frank’s
½cuphoney
1tbspbutter,melted
1tbspmolasses
1tbspchives,chopped, optional
carrot and celery sticks
blue cheese,or ranch dressing, for serving
Preparation
Combine the brown sugar, garlic powder, onion powder, salt, pepper, paprika, cumin, parsley, and cayenne in a medium-sized bowl.
Place the wings in the pot of the slow cooker.
Sprinkle the dry rub over the chicken wings and toss to coat.
Pour the hot sauce, honey, butter, and molasses into the same bowl used for the spices.
Stir with a fork to combine, then pour over the wings and toss to coat.
Set the slow cooker to the desired temperature. If High, cook for 2½ hours. If Low, cook for 3½ hours.
Once the wings are done, remove the wings from the pot and pour the liquid into a large saucepan.
Simmer on high heat, stirring occasionally for 10 to 12 minutes, or until the sauce has reduced to a thick glaze consistency.
While the sauce is thickening, preheat the broiler.
Place a wire rack on a rimmed baking sheet.
Once the sauce has thickened into a glaze, toss the wings in the glaze to coat, then place on the wire rack.
Broil for 3 to 4 minutes, or until the wings start to get crispy.
Flip the wings and broil the other side for an additional 3 to 4 minutes.
Garnish the wings with chopped chives, if desired.
Serve with carrot or celery sticks and blue cheese or ranch dressing on the side.
