Slow Cooker Mumbo Sauce Chicken Wings Step-by-step instructions

Before you start

Ensure the slow cooker insert is clean and dry. Check that your chicken wings are fully thawed if they were previously frozen, as this ensures even cooking times.

Have your measuring spoons and cups ready to portion out the seasoning and sauce. If you prefer to serve the wings with extra sauce, set aside a small amount of the mumbo sauce before pouring it over the raw chicken.

Instructions

Seasoning and Assembly

1. 1Season the chicken
   Place the chicken wing flats and drumettes into the slow cooker insert in a single layer. Sprinkle the paprika and garlic powder evenly over the wings to ensure consistent seasoning across all pieces.
   Look for Wings are arranged in a single flat layer
   Tip Ensure the wings are not overcrowded for even cooking.

The wings should be arranged in a single, even layer at the bottom of the slow cooker. The paprika and garlic powder should be sprinkled evenly to provide a balanced base of savory flavor before the sauce is added.

Slow Braising Process

2. 2Add sauce and cook
   Pour the mumbo sauce over the seasoned chicken. Cover the slow cooker with the lid and cook on low heat for four hours until the chicken is tender and fully cooked through.
   Look for Sauce is distributed evenly over the wings
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not remove the lid during the first few hours to maintain heat.

During this phase, the aroma of the sauce will begin to fill the kitchen. The sauce should be bubbling gently around the edges. Avoid lifting the lid, as the trapped steam is necessary to cook the wings through properly.

Resting and Serving

3. 3Rest and serve
   Once the cooking time is complete, ensure the internal temperature of the chicken has reached 165°F (74°C). Turn off the slow cooker and let the wings rest for five minutes before serving to allow the sauce to thicken slightly.
   Look for Internal temperature reaches 165°F (74°C)
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer for accurate results.

The chicken should be dark, glossy, and fully coated in the reduced sauce. The texture should be soft and tender, and the internal temperature must be confirmed at 165°F (74°C) before the wings are ready to be served.

Common mistakes

A common mistake is overcrowding the slow cooker, which prevents the heat from circulating and can result in unevenly cooked wings.

Another error is removing the lid too frequently, which allows heat to escape and increases the total cooking time significantly.

Finally, failing to check the internal temperature can lead to undercooked or overcooked wings, so always use a thermometer for the most accurate results.

How to tell it’s done

The wings are done when the meat is tender and pulls away easily from the bone. Use a digital meat thermometer to ensure the thickest part of the wing reaches at least 165°F (74°C).

The sauce should be glossy and thickened, coating the wings completely. Always confirm the temperature in the center of the largest drumette to ensure food safety.

• Poultry: 165°F (74°C) in the thickest part