Slow Cooker Hot, Sweet, Sticky Chicken Drumsticks

Like a lot of people, I like chicken wings. Buffalo style, honey BBQ style, Asian style, Caribbean jerk style, you name it, I like ’em. Unfortunately, they just aren’t that much fun to make at home as you have to make a lot to before you can even think of getting your fill. One way to overcome this, is to use your favorite wing recipe but substitute drumsticks. Much more bang for your buck, especially if you wait for a sale.

This recipe cooks the chicken in the crock pot before finishing with the glaze under the broiler. Pomegranate molasses can be found at middle eastern and high end grocery stores and adds a rich color and tanginess to the glaze.


Slow Cooker Hot, Sweet, Sticky Chicken Drumsticks

2 to 3 lbs chicken drumsticks or wings
Salt and freshly ground black pepper to taste
1/2 cup honey
1/4 cup pomegranate molasses
1 tablespoon hot sauce (more, if you prefer your chicken blazing)

Wash chicken very well. Don’t dry it off. Just layer the chicken in a 6 quart slow cooker. Sprinkle each layer with salt and pepper. Cook on low for 4 to 6 hours. The chicken won’t look like much when it comes out but check with a meat thermometer that the internal temperature has reached at least 160 degrees F. Now, it is time to start adding color.

Place oven rack in the center of the oven and heat broiler. Place wire rack coated with vegetable oil spray over a foil lined baking sheet.

Make sauce by combining honey, pomegranate molasses and hot sauce in a large bowl. Microwave for 30 seconds to a minute and whisk well.

Toss chicken in the sauce before transferring to pan. Broil 5 minutes on that side. Rotate chicken and brush with more sauce. Return to boiler for 5 minutes. Continue until all sides have been basted and broiled, about 15 to 20 minutes total or until desired crispness.

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