Prep Time: 2 hours, 5 minutes
Cook Time: 2 hours
Total Time: 4 hours, 5 minutes
- 1 cup ketchup
- 1/4 cup fresh key lime juice or Persian lime juice
- 2 Tbsp liquid smoke
- 1 Tbsp Worcestershire sauce
- 1 Tbsp balsamic vinegar
- 2 Tbsp brown sugar, packed
- 1 tsp hot pepper sauce, or to taste
- 1 tsp granulated garlic powder
- 1/4 cup minced sweet onion
- 4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces
In a small bowl, combine ketchup, key lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion. Stir until well-combined. (Yields about 1-1/2 cups of marinade.)
Place chicken wing pieces into a large freezer zip-top bag. Pour in the marinade, squeeze out the air, and seal. Turn bag over and over until chicken wings are coated with the marinade. Refrigerate at least two hours or overnight.
Spray the well of the Crock-Pot BBQ-Pit® with cooking oil spray. Place roasting rack in well. Remove chicken wing pieces from marinade, reserving marinade, and place in a single layer on the roasting rack. Set the Crock-Pot BBQ-Pit® temperature control to High. Cook 2 to 2-1/2 hours.
While chicken wings are cooking, bring reserved marinade to a boil in a small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender.
Yield: 8 appetizer or 3 entree servings
Marinate per above instructions. Preheat oven to 325 F. Place wings on a baking rack nestled inside a baking pan. Bake about 1-1/2 hours, basting with boiled marinade sauce during the last half hour.
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