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By Root 1759 0

the wings in the sauce. Long, slow cooking gives the wings a deeper flavor than roasting or grilling. I prefer chicken wing drumettes because they are easier to handle at parties. If you aren’t able to get drumettes, cut off the tips of whole chicken wings and separate the wing at the joint into two pieces with a sharp knife or cleaver.

Rosemary Lemon Wings

Lemon juice, zest, garlic, red pepper flakes, and pungent rosemary flavor these wings. They can be addictive, so don’t plan on having any leftovers!

3 pounds chicken wing drumettes

¼ cup olive oil

1½ teaspoons salt

1 teaspoon sweet paprika

Freshly ground black pepper

SAUCE

½ cup lemon juice

Grated zest of 3 lemons

2 teaspoons salt

Pinch of red pepper flakes

½ cup extra-virgin olive oil

2 tablespoons red wine vinegar

6 cloves garlic, minced

1 tablespoon finely minced fresh rosemary

½ cup chicken broth

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Preheat the broiler for 10 minutes.

combine the wings, olive oil, salt, paprika, and a generous grinding of pepper in a large mixing bowl and toss until the wings are evenly coated. Arrange the wings on a wire rack in a baking sheet and broil until the wings are crispy on one side, about 5 minutes.

turn the wings and broil until crispy and browned an additional 5 minutes.

remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days. Otherwise, put the wings in the prepared cooker insert.

combine all the sauce ingredients in a mixing bowl and stir. Pour the sauce over the wings and turn to coat.

cover and cook on high for 3 hours, turning the wings several times to coat with the sauce.

serve the wings from the cooker set on warm.

serves 8

Frank’s Hot-Sauce Buffalo Wings

The Anchor Bar in Buffalo, New York, is renowned for cooking up the first wings bathed in hot sauce and butter. Frank’s hot sauce is the sauce they still use to this day. You can use your favorite hot sauce for these buttery and deliciously spicy wings.

3 pounds chicken wing drumettes

¼ cup olive oil

1½ teaspoons salt

1 teaspoon sweet paprika

Freshly ground black pepper

SAUCE

1 cup (2 sticks) unsalted butter, melted

½ cup Frank’s Red Hot Hot Cayenne

Pepper Sauce

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Turn the broiler on and preheat for 10 minutes.

put the wings, olive oil, salt, paprika, and a generous grinding of pepper in a large mixing bowl and toss until the wings are evenly coated. Arrange the wings on a wire rack in a baking sheet and broil until the wings are crispy on one side, about 5 minutes.

turn the wings, and broil until crispy and browned, an additional 5 minutes.

remove from the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days. Otherwise, put the wings in the prepared cooker insert.

combine the butter and hot sauce in a mixing bowl and stir. Pour the sauce over the wings and turn to coat.

cover and cook on high for 3 hours, turning the wings several times to coat in the sauce.

serve from the cooker set on warm.

serves 8

Thai Peanut Wings

Salty, smoky, and spicy, these wings bathe in a coconut-flavored peanut sauce.

3 pounds chicken wing drumettes

¼ cup olive oil

1½ teaspoons salt

1 teaspoon sweet paprika

Freshly ground black pepper

SAUCE

One 14-ounce can coconut milk

½ cup chicken broth

1 cup smooth peanut butter

¼ cup firmly packed brown sugar

2 tablespoons soy sauce

2 teaspoons freshly grated ginger

¼ teaspoon hot sauce

½ cup finely chopped fresh cilantro for garnishing

½ cup finely chopped roasted peanuts for garnishing

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Preheat the broiler for 10 minutes.

put the wings, olive oil, salt, paprika, and a generous grinding of pepper in a large mixing bowl and toss until the wings are evenly coated. Arrange the wings on a wire rack in a baking sheet