(*This post contains affiliate links. If you make a purchase using my link, I may receive a small commission at no additional cost to you.)
Really, you can use any sauce for these, but I used the ghost pepper bbq sauce from Mrs. Renfro’s because they provided me with a jar of it in exchange for my honest review.
One thing you need to know about my husband: When we were in high school, a friend of ours dared him to eat a hot pepper. Which he did of course because that’s the type of thing teenage boys do to each other. Ever since then, Rudy starts sweating even before he eats something spicy. He can just smell it and he’ll immediately start glistening. But he doesn’t even have to smell it. It can be someone eating or cooking something spicy on TV. All he needs is the idea of it. I’m pretty sure he needs to see a hypnotist.
So I asked Rudy what HIS review of the BBQ sauce would be and he said I should write, “It wasn’t hot enough.” But he said it with a napkin stuck to his forehead so I’m pretty sure he was being sarcastic.
Oh yes, it’s spicy. But I would do it all again!
I wanted to get the flavor really infused into the wings so I put them in a slow cooker on low for 4 hours with 1/2 the jar of sauce. Then to get them nice and sticky I first put them in the oven for 10 minutes to get the skins a little crusty so the sauce would stick to them. Then I brushed sauce on one side, put them back in the oven for 10 minutes, flipped them, brushed the other side, then back into the oven for another 10 minutes. I kept doing this until the sauce was nice and thick and sticky. Don’t worry, the chicken didn’t get overcooked! They were delicious and were also really good leftover.
Grab a tall glass of milk because you’re gonna need it!
Comment below and let me know what you think! Want to save it for later? Pin it!
- 3 pounds chicken winglets completely thawed
- 1 jar Mrs. Renfro's Ghost Pepper BBQ Sauce 16 oz.
- 3 scallions, chopped for garnish
Rinse and dry the wings and place them in a slow cooker with 1/2 the jar of sauce. Cook on low for 4 hours.
Preheat oven to 350ºF.
Place the wings on a baking sheet and bake for 10 minutes to get skins crusty.
Brush the wings with sauce on one side and return to the oven for 10 minutes. Flip wings over and brush with sauce on the other side. Return to oven again for 10 minutes. Repeat until sauce is as thick and sticky as you would like.
Garnish with scallions.