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Started By
Message
Anyone ever cook wings in a crock pot?
Posted on 11/10/14 at 10:44 pm
Posted on 11/10/14 at 10:44 pm
I'm thinking about trying this but I don't really know how long to cook them for.
I'm thinking maybe an hour and a half, then put them under the broiler to crisp them up for just a few minutes.
Any suggestions or ideas would be appreciated.
Thanks!
I'm thinking maybe an hour and a half, then put them under the broiler to crisp them up for just a few minutes.
Any suggestions or ideas would be appreciated.
Thanks!
5
Posted on 11/10/14 at 10:52 pm to la_birdman
It's not something I'm interested in.. so I have no experience with it, but the Google searches I'm doing mention putting them under the broiler for a few minutes before you do it so you get the skin crispy, at least.
Thought I might throw that out there.
As far as times, I'm seeing people do 2 hours on high and 2 on low... or seeing people do 6-7 on low.
Thought I might throw that out there.
As far as times, I'm seeing people do 2 hours on high and 2 on low... or seeing people do 6-7 on low.
Posted on 11/10/14 at 10:53 pm to la_birdman
Destroyed them.
Posted on 11/10/14 at 11:10 pm to la_birdman
Never have tried wings, but surprisingly, baby back ribs (close your eyes purists), actually turn out pretty good. What really shocked me is it was the first recipe that didn't use any liquid. You spray the pot with oil, plop in the seasoned ribs and press play. You could coil the entire rack, but I've had best results by slicing them into 3-4 rib portions. Before this I always thought the meat had to be covered in liquid. Same thing as the wings to finish...a bit of sauce if you're into that and then under a broiler.
Posted on 11/11/14 at 1:53 am to Degas
quote:
baby back ribs
I think the key to good ribs is 3 things.
1. Slow cooking them someway
2. Seasoning and covering them/basting with a good bbq sauce.
3. Getting some smokey flavor into them and crisping them up over a charcoal heat source.
While slow cooking them on a smoker the whole time is the purist way to achieve this... I've found seasoning them with a rub, then putting them in a pan with about a 1/2 inche worth of vinegar, covering them, and baking in the oven for about a 1 & 1/2 hours at 250... then removing, covering them with bbq sauce and grill and baste them for about 20 minutes is just as good.
Same thing could be done with a crock pot. Nothing against purists... but sometimes a easily controlled slow cooking device is just so much easier.. and in the end.. pretty much just as good.
Sometimes I want ribs and don't want to have to be checking them on the reg while I could be watching football instead.
Posted on 11/11/14 at 1:57 am to NATidefan
Also, my foodland sells rib tips for 2 dollars a pound.... sure they aren't the huge long rack of ribs everyone expects... but they are probably more meaty and come in pre-portioned serving sizes. 
Posted on 11/11/14 at 4:04 am to NATidefan
My hickory/pecan slow smoked ribs from the offset stick burner laugh at your oven ribs.
eta: to address the OP, never tried crock pot wings. But after seeing that Asian Wing recipe, I gotta give that a go.
eta: to address the OP, never tried crock pot wings. But after seeing that Asian Wing recipe, I gotta give that a go.
This post was edited on 11/11/14 at 4:05 am
Posted on 11/11/14 at 4:09 am to GeauxTigers0107
quote:
My hickory/pecan
This isn't a dick measuring contest.
Posted on 11/11/14 at 4:10 am to NATidefan
Well don't make it one then. That's why I put the " " on the end.
" on the end. Posted on 11/11/14 at 4:15 am to GeauxTigers0107
^^^ did not get the size of hickory vs size of pecan wood/dick joke ^^^^
This post was edited on 11/11/14 at 4:16 am
Posted on 11/11/14 at 6:45 am to NATidefan
Guilty as charged......
Posted on 11/11/14 at 7:54 am to la_birdman
I made some wings in the pressure cooker this weekend. Finished them off in the broiler after saucing them. I would not do them this way again as they were a bit bland and not as crispy as I like.
My preferred method, season and slow smoke on the BGE, then turn up the heat to get some color and crisp. Apple wood for the smoke.
My preferred method, season and slow smoke on the BGE, then turn up the heat to get some color and crisp. Apple wood for the smoke.
Posted on 11/11/14 at 7:58 am to la_birdman
quote:
cook wings in a crock pot
Sounds like a terrible idea
Posted on 11/11/14 at 8:09 am to CBLSU316
It does...especially with how good they are out of a deep fryer or off the smoker/pit. But I'm gonna find out the hard way I guess. If it's crap then out what....10 bucks?
Posted on 11/11/14 at 9:06 am to GeauxTigers0107
Never tried it in a crock pot. But I recently tried baking them, sprinkled w/s & p, on a rack over a foil lined pan: 400 degrees for 50 minutes. No need to turn, to marinate, or anything. Super easy, and just as crunchy as a fried wing. All they needed was a quick toss with hoisin sauce before eating.
Posted on 11/11/14 at 9:09 am to hungryone
quote:
All they needed was a quick toss with hoisin sauce before eating.
Whew, that would be sweet
Sounds easy though
I'd be willing to try oven; I just have to brine wings any time I make them. Well, I brine almost all chicken before I make it.
Posted on 11/11/14 at 9:23 am to ruzil
I did some in the pressure cooker and it came out pretty good. The key is to marinate them over night if not it will be bland. As you said though, it's hard to get the skin as crispy as you like... but the flavor and meat was good.
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