Nothing beats a good recipe for slow cooked barbecue chicken wings
The blistering heat outside doesn't have to come inside, and I have a recipe that will be delicious and still keep your house cool.
The slow cooker barbecue chicken wings are a must for a get together. You aren't skimping on taste and you'll impress your friends and family with an authentic home cooked barbecue experience.
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The cowboy caviar salad, dip is packed with protein, and it’s also one of the easiest recipes to put together. It’s great to eat as is, or used as a dip with tortilla chips. If you aren’t a big fan of black eyed peas, you could substitute cannellini beans instead.
What's a good meal without a strong finish? The chocolate pecan turtle pie is a creamy, delightful sweet treat. It’s perfect to serve any time of year and you can't go wrong with chocolate.
Slow Cooker Barbecue Chicken Wings
Ingredients:
1 tablespoon brown sugar
1 tablespoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
4 pounds chicken wings and drummettes or chicken drumsticks, trimmed
1 1/2 cups barbecue sauce, divided
Vegetable oil spray
Directions:
Mix sugar, paprika, mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper together.
Place ingredients in large plastic zip-lock bag.
Dump chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour 1/2 cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
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Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
Brush chicken with 1/2 cup more barbecue sauce and broil until lightly charred and crisp, about 10 to 15 minutes. Flip chicken over, brush with remaining 1/2 cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.
Cowboy Caviar
Ingredients:
3 Roma tomatoes seeds removed, diced
2 ripe avocados diced
1/3 cup red onion dice
15 oz black beans rinsed and drained
15 oz black eyed peas rinsed and drained
1-1/2 cups frozen sweet corn thawed
1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
1 jalapeno pepper seeds removed, diced into very small pieces
1/3 cup Cilantro finely chopped
Dressing:
1/3 cup olive oil
2 tablespoons lime juice fresh is best
2 tablespoons red wine vinegar
1 Tbsp. sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Tortilla chips for serving
Directions:
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
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In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.
Chocolate Turtle Pie
Ingredients:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped pecans, divided
1 pkg. (5.9 oz.) Chocolate Fudge Flavor Instant Pudding
3 cups cold milk
1/2 cup thawed Whipped Topping
Directions:
Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.
Beat pudding mix and milk with whisk 2 min.; pour into crust.
Refrigerate 2 hours. Top with rest of whipped topping, remaining nuts and caramel topping just before serving.