Spicy Barbecue Wings

Spicy Barbeque Chicken Wings

Wings can get a bad rep for being an unhealthy bar food, but they don't have to be. This week I made a delicious homemade spicy barbecue sauce that used coconut sugar as the sweetener (you can read more about my love of coconut sugar in this recipe here) and tomato sauce instead of ketchup (steering clear of those added sugars). My roommate, who is a self proclaimed wing connoisseur, said they were amazing (so they must be, right?) AND she said she felt pretty healthy eating them. They definitely are healthier than bar room wings.

The beauty of this wing recipe is that they are made in the slow cooker! Set it and forget it! Once the sauce was made, I threw it all in the crock pot and walked away for a few hours. When I checked on them, they were pretty much falling off the bone. I wanted them a bit crispy, so I thew them on the griddle to crisp them up (totally optional step). 

With the Super Bowl approaching in two weeks, this recipe is a MUST. Or for next weeks episode of The Bachelor.. up to you!

Spicy Barbecue Sauce


Spicy Barbeque sauce

1/2 white onion, chopped
2 cloves, chopped
1 can tomato sauce
1/2 cup coconut sugar
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp crushed red pepper flakes
1 tbsp chipotle chilli powder
1/2 can beer (I used Bud Light)



about 18 wings and drumsticks


Place all of the spicy barbecue sauce ingredients EXCEPT the beer in a high speed blender. Blend for about 90 seconds until everything is completely smooth. Make sure there aren't any chunks of onion or garlic in the sauce. Pour half of the sauce into a small bowl and set in the refrigerator. Add the 1/2 can of beer into the blender with the other half of the sauce and blend until the beer is incorporated.

In a cock pot (that holds at least 4 quarts), cover the bottom with a few spoons of the beer sauce. Place all of the wings and drumsticks into the crock pot and cover with the rest of the beer sauce. Stir, making sure all of the wings are completely coated in the sauce. Turn the crock pot on high for 2-3 hours. 

When the wings are finished cooking, use tongs to remove the wings from a crock pot and place in a separate bowl. Turn off the crock pot, for now. Discard the left over sauce that was used to cook the wings. Rinse the crock pot out and wipe dry. 


Optional: If you want to make the wings a little crispy before you coat in the remaining sauce, you have two options: For this batch I made, I heated a griddle to 325 degrees Fahrenheit, used tongs to place the wings down on the griddle, flipped after 2-3 minutes, and removed when both sides were browned. The other option is to place all the wings on a tin foil lined baking sheet and place in the oven at 400 degrees F for 15-25 min, until they start to brown. 

Get your other half of the barbecue sauce from the fridge and heat in a sauce pan on medium until it starts to simmer. Remove from heat. If you are ready to serve the wings immediately, you can coat the wings in the sauce and serve! Or, you can place the wings back in the crock pot and coat with the rest of the barbecue sauce, making sure all of the wings are covered. Place the crock pot on the 'warm' setting to keep them warm before you serve! 

Note: I currently (still) don't have a working stove, so I wasn't able to use the stove to heat the sauce. I put the remaining sauce that was in the refrigerator into the crock pot and let warm up in there. I left it on high, covered, for about 15 minutes and it did the trick. Then I added the wings and tossed them for the same result!