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Wings in a slow cooker, need help with logistics

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Wings in a slow cooker, need help with logistics

mels | | Dec 15, 2010 06:27 AM

It is time once again for the annual holiday office potluck. I was thinking of doing wings in a slow cooker, however my first thought is rubbery skin. I have seen many slow cooker wing recipes and reviews and none mention the skin issue. I find rubbery chicken skin revolting.

I have a couple thoughts on how to attack this problem:

1. Throw raw skinless wings in the slow cooker with my sauce of choice. Cook.

2. Broil or grill skin-on wings until crisp and cooked through the night before. The morning of the potluck, combine crisped wings, sauce, then put in slow cooker until heated through. I know the skin won't be crispy anymore but will this method prevent them from becoming completely rubbery?

If anyone can think of a different approach please let me know! I should say our office kitchen is bare; I have a freezer/fridge, microwave, and a small toaster oven that works when it feels like it, hence my reliance on the slow cooker.

If anyone is a successful wing slow cooker, I would welcome your recipes, cooking time, and slow cooker setting (low, med., high), etc.

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