Buffalo wings are legendary, but if you're looking to make a little room for the sweeter things in life, these handhelds are made using honey and garlic. This recipe was created by chef, author and Top Chef judge Hugh Acheson.
This recipe is courtesy of Crock-Pot and Hugh Acheson.
- 2 to 3 Pounds chicken wings
- 1/3 Cup honey
- 1/4 Cup lemon juice
- 2 Tablespoons coconut aminos
- 2 Tablespoons apple cider vinegar
- 2 Teaspoons garlic powder
- 3/4 Teaspoons ground ginger
Place a slow cooker liner in your slow cooker.
Place chicken wings on the bottom.
In a bowl, combine the honey, lemon juice, water, coconut aminos, apple cider vinegar, garlic powder and ground ginger.
Pour mixture over wings and mix well.
Cook on high for three to four hours or on low for six hours, until cooked through.