Red Hot Wings

*25 Chicken Wing/Drumetts, I used frozen

*1/2 cup Lime Soda

*Kosher Salt and Freshly Ground Pepper, to taste

*Red Pepper Flakes, optional to taste

*1 tablespoon Red Hot Seasoning Powder

*2 tablespoons Dried Onion Flakes

*1 Tablespoon dried minced Garlic

*1 cup Franks Red Hot Sauce

*1/2 cup Butter, melted

*1 tablespoon Sugar or Honey

*Juice of 1/2 Lemon

*1/4 teaspoon Black Pepper

*Chopped Cilantro, garnish

Note: I cook frozen wing/drumetts in the crock pot, but thaw in fridge as your crock pot instructions before cooking in crock pot.

In a crock pot with liner for easy cleanup, add the chicken wing/drumetts:  Lime soda, red pepper flakes, red hot seasoning powder, dried onion flakes, minced garlic, salt and pepper.

In a small bowl whisk together the butter, hot sauce, sugar, lemon juice and black pepper and put on 1/4 of the mixture on the chicken in the crock pot (optional)  and save the rest for basting chicken or save all for basting and serving.

Cook on High for 4 hours or until thoroughly cooked, but not falling apart. (Keep the remaining half of the sauce in the fridge until ready to baste the crock pot cooked chicken wings.)

Remove cooked wings from crock pot and place them one at a time onto half baking sheet with parchment paper or aluminum foil (for easy clean-up). Pat dry the wings/drumetts with a paper towel.

Baste/brush the chicken wings with some of the reserved sauce and bake in a pre-heated 425* F. oven for 8-10 minutes.  Then remove the wings from the oven and baste again with the sauce and bake for another 10 minutes, repeat again for another 10 minutes.

Remove wings from oven and place them back into the crock pot on warm until ready to serve.  Add toss/ drizzle any remaining sauce on wings/Drumetts. Serve.

Note:  If you choose to keep the wings warm in the crock pot make sure to remove any  remaining liquid before adding the chicken wings back to the crock pot.  Then add any remaining basting sauce to wings in crock pot and set on warm.

Enjoy!

Lindy