Ingredients for Low and Slow Chicken Wings

• 3 lbs chicken wings (flats and drumettes): The star of our dish, ensuring that fall-off-the-bone perfection. Look for fresh, plump wings for the best results.
• 2 tbsp olive oil: Helps bind the seasoning rub to the wings, promoting even flavor distribution. A good quality extra virgin olive oil works wonders here.
• 1/2 cup unsalted butter: Adds incredible richness and depth to the finishing sauce. Unsalted allows precise control over the overall seasoning.
• 1 cup chicken broth: Provides essential moisture during the low and slow cooking, preventing dryness and contributing to tenderness. Use low-sodium broth.
• 1/4 cup hot sauce (like Frank’s RedHot): Delivers that classic tangy heat to the sauce, balancing the sweetness and richness. Frank’s RedHot is a go-to for a reason.
• 2 tbsp light brown sugar, packed: Crucial for caramelization and a touch of sweetness in both the rub and the sauce. Pack it tightly for accurate measurement.
• 1 tbsp garlic powder: An essential aromatic, providing a savory depth that complements the chicken beautifully. It’s a foundation of flavor.
• 1 tbsp onion powder: Pairs perfectly with garlic powder, adding another layer of savory complexity to the rub. Don’t substitute with onion salt.
• 1 tbsp smoked paprika: Offers a beautiful color and a smoky, earthy flavor that elevates these chicken wings. A key ingredient for depth.
• 2 tbsp apple cider vinegar: Introduces a bright, tangy acidity to the sauce, cutting through the richness. Choose an unpasteurized variety for more flavor.
• 1 tbsp kosher salt: Absolutely essential for seasoning the chicken and enhancing all the other flavors. Use kosher salt for better control and taste.
• 1 tsp black pepper, freshly ground: Provides a pungent, earthy kick that rounds out the spice blend. Always grind fresh for maximum flavor.
• 1/2 tsp cayenne pepper: Adds a customizable touch of heat, making these wings delightfully spicy. Adjust to your preferred level of warmth.
• 2 tbsp fresh parsley, chopped: A vibrant garnish that adds a pop of color and fresh, herbaceous notes. Chop just before serving for best results.
• Blue cheese dressing, for serving: The perfect creamy, tangy accompaniment to cool down the heat and complete the ultimate wing experience.

How to Make Low and Slow Chicken Wings

Prep Wings:

Pat chicken wings dry with paper towels, then toss them with olive oil in a large bowl. In a separate small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne pepper for the rub.

Rub Wings:

Generously sprinkle the prepared spice rub all over the chicken wings, ensuring each piece is thoroughly coated. Arrange the seasoned wings in a single layer on a large baking sheet. This ensures even cooking later.

Make Braise:

In a saucepan, combine butter, chicken broth, hot sauce, and apple cider vinegar. Bring to a simmer, stirring until butter melts. Pour this flavorful braising liquid over the seasoned chicken wings on the baking sheet.

Braise Wings:

Cover the baking sheet tightly with foil. Bake at 300°F (150°C) for 40 minutes until the “Low and Slow Chicken Wings” are incredibly tender. They should be nearly falling off the bone.

Crisp Wings:

Remove the foil and carefully transfer the tender wings to a clean baking sheet. Increase oven temperature to 400°F (200°C). Return the wings to the oven and bake for 10-15 minutes until crispy golden brown.

Sauce Wings:

While wings crisp, pour the remaining braising liquid from the first baking sheet into a saucepan. Simmer over medium heat until slightly reduced and thickened. Toss the crispy “Low and Slow Chicken Wings” in this rich sauce.

Serve Wings:

Arrange the sauced wings on a platter. Garnish generously with fresh chopped parsley. Serve these ultimate “Low and Slow Chicken Wings” immediately with a side of creamy blue cheese dressing for dipping.

How to Store Low and Slow Chicken Wings

To properly store your “Low and Slow Chicken Wings,” refrigerate them in an airtight container within two hours of cooking. They will remain fresh for 3-4 days. Don’t leave them out too long, or they’ll spoil quickly – a mistake I’ve made! Discard if you notice any off-smell or slimy texture.

You can make these “Low and Slow Chicken Wings” ahead by completing the rub and braising steps up to two days in advance. Store the braised wings in the refrigerator. Crisp and sauce them just before serving for the best texture.

Reheat in a single layer in the oven until warmed through.

What to Serve with Low and Slow Chicken Wings

To **serve** these incredible Low and Slow Chicken Wings, simply arrange them on a large platter. For a festive touch, garnish with extra fresh parsley and lemon wedges. They are **perfect** to **enjoy** warm, right off the stove. **Pair** them with crisp celery sticks and our recommended creamy blue cheese dressing for a classic combination that everyone will love.

I personally **serve** them piled high on a large platter. This communal approach is **perfect** for sharing at game day or family gatherings, creating a relaxed, social atmosphere where everyone can simply **enjoy**.

Frequently Asked Questions

→ How do I prevent soggy skin on these Low and Slow Chicken Wings?

Always pat your chicken wings thoroughly dry with paper towels before seasoning. This removes excess moisture, which is crucial for achieving crispy skin instead of steaming it. Also, transfer them to a clean baking sheet for the crisping step.

→ Can I make or freeze these Ultimate Low and Slow Chicken Wings ahead of time?

Yes, you can make these wings ahead by braising them up to two days in advance. Store them in the fridge, then crisp and sauce just before serving for best results. Freezing cooked wings isn’t ideal for optimal texture.

→ Can I substitute a different hot sauce in the Ultimate Low and Slow Chicken Wings?

Absolutely! While Frank’s RedHot is classic, feel free to use your favorite hot sauce. Just be mindful of its heat level and flavor profile, as it will impact the final taste of your delicious wings.

→ How long can I store leftover Low and Slow Chicken Wings in the fridge?

You can store leftover wings in an airtight container in the refrigerator for 3-4 days. Ensure they are cooled and stored within two hours of cooking to maintain freshness and prevent spoilage.

→ Can I double this recipe for Ultimate Low and Slow Chicken Wings for a party?

Yes, you can definitely double the recipe. Ensure you use larger baking sheets so the wings remain in a single layer during both braising and crisping. This prevents overcrowding and ensures even cooking and crispiness.