Slow Cooker Root Beer Chicken Wings Recipe By Tasty

SLOW-COOKER ROOT BEER CHICKEN WINGS

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker.
• In medium bowl, stir root beer, barbecue sauce, brown sugar and pepper flakes until well blended. Reserve 1 cup sauce. Pour remaining sauce over chicken. Stir to coat.
• Cover; cook on Low heat setting 3 to 4 hours.
• Set oven control to broil. Line broiler pan with foil. Using slotted spoon or tongs, place chicken on pan (discard liquid). Brush with reserved 1 cup sauce. Broil tops of chicken 3 inches from heat 6 to 9 minutes or until browned. Turn chicken; brush with sauce. Broil 6 to 9 minutes longer or until browned. Serve with remaining sauce for dipping, if desired.

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!

SLOW COOKER ROOT BEER CHICKEN

Steps:

• Add the chicken to the slow cooker.
• Sprinkle over the oregano, garlic powder, onion powder, and cayenne over the chicken
• Pour over the barbecue sauce,
• Pour over the root beer.
• Cover and cook on low for 7 hours.
• Shred chicken with 2 forks and serve over buns or rice.

ROOT BEER CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F.
• Spray a rimmed cookie sheet with non-stick spray.
• Place the wings in a large mixing bowl. Add the salt and white pepper, toss to coat the wings evenly. Place the wings in rows on the cookie sheet, leaving a little space between each wing.
• Place the cookie sheet in the preheated 450 degree oven, and bake for 20 minutes. Flip them over and cook for about 10 minutes more.
• While they cook combine the root beer, brown sugar, smoked paprika, chipotle powder in a small saucepan. When you drop the sugar into the root beer it will fizz up, it's okay, totally normal. Bring to a boil over medium-high heat, whisking as you go along. Once it boils, add the cornstarch slurry. If you are not sure how to make a cornstarch slurry it's actually really easy and will prevent lumps. All you have to do is grab a small mason jar with a lid, then add just a little bit of the hot root beer sauce to the jar, about 1/2 cup. Then add the cornstarch to the jar, pop the lid on, secure the lid, then shake the jar. You now have a slurry.
• Add the slurry back into the saucepan, and whisk to keep it moving so it becomes smooth and starts to thicken. Once it thickens you remove from the heat.
• At this time take the wings out of the oven, transfer to a mixing bowl (keep your pan out, the wings are going back in the oven to caramelize) and pour about half the liquid into the bowl. Set the other half aside for dipping wings into, if you dig that kind of thing.
• Now toss the chicken wings in the sauce to coat evenly. Pour them back onto the cookie sheet and spread them out evenly. Place the cookie sheet back in the oven and cook for about 8 to 12 minutes, depending on how crispy you like your wings. I like to cook mine for about 5 or 6 minutes then flip them and crisp the other side. Remove from oven.
• Pour the remaining sauce into bowls or mason jars for dunking.
• Serve with a big old saucy, messy smile!