I’m not sure when I came around on wings. When I was a kid, they were sold as “Drumettes” and my mom might make them if we were camping or at a group picnic, but in general I always thought they were too much work, too little food. And when I’d have them in later years, they were drowned in a sauce that made them soggy and a total mess to eat. Frankly, if it hadn’t been for Pan-Asian take out places that straight up fried the wings with no sauce, I might have given up on them forever.
Unfortunately… the wings were fried. It became a great comfort food for me… and my belly… and my waistline. So I tried doing them myself at home, baking them didn’t have the mojo at all, smoking them was hit or miss and roasting them was good, but the main method I followed–Alton Brown’s–was a little more tedious than I liked. It still became a go-to recipe, however, until a little more browsing around online resulted in my new method.
I can’t always be bothered to take photos of the entire meal from prep to finish, especially when it isn’t my recipe! Plus it’s a crock pot meal and believe me, there’s a good six to eight hours when they aren’t exciting in the least. Chris over at Ramblings of a Hopeless Khowaga posted this recipe for slow cooker chicken n’ dumplings that was passed along to him. Even though we aren’t feeling the bite of chilly fall/winter yet, I’m loving my crock pot meals and this one was too easy.
While I might pester him for more specific measurements, and I skipped the cornstarch completely as he didn’t mention it–it still made for an amazing dish. The vague spices ingredient is really a doorway for you to give it your own additional flavor. I tossed garlic cloves into mine before cooking and then some diced garlic in after the biscuit dough for both the sweet and the bite. This recipe would easily make enough for a week for one, a few nights for a couple and perhaps dinner and next-day lunches for more than that.
The iced tea was more an afterthought to show off some of the new glasses I bought at IKEA, but rest assured, it was made in the Southern way: brewed with flavor and loaded with sugar. (Or in this case artificial sweetener, but in iced drinks, you can’t tell.)