Slow Cooker Party Meatballs
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For the wings:
3-4 pounds chicken wings, split between drums and flats
Canola oil
Head Country Championship Seasoning, Original
Head Country Championship Seasoning, High Plains Heat or Sweet & Spicy
4-6 C. your favorite frying oil (we like peanut)
For the sauce:
1/2 C. hot sauce, like Frank’s Red Hot
1/2 C. butter, melted
1/2 C. Head Country Bar-B-Q Sauce, your favorite flavor
Varies
2 hours
If you have time, add wings to a tray or baking dish and refrigerate, uncovered, overnight.
About an hour and a half before you’re ready to serve, preheat smoker or grill to 225 degrees F.
Toss wings with a few tablespoons of canola oil to coat. Season lightly with Championship Seasoning in Original, then season lightly with your choice of Championship Seasoning in High Plains Heat or Sweet & Spicy.
Cook wings in the smoker or grill until they reach and internal temperature of about 145 degrees F. (When the wings hit about 135 degrees F, that’s a good time to start heating your frying oil—we do it in a heavy dutch oven or a deep cast-iron skillet.) Remove from heat.
Add wings in small batches to hot frying oil—make sure it’s 375 degrees F before you get going—and fry until the skin reaches your desired color and crispness and the internal temperature reaches 175-180 degrees F. Remove wings to a paper towel-lined tray. You can add them to a low oven to keep warm while frying the remaining wings.
Serve naked, tossed with our favorite wing sauce (see below), or serve with all your favorite dipping sauces (our Sweet & Sticky flavor is perfect for wing dunking).
To make the wing sauce:
1/2 C. hot sauce, like Frank’s Red Hot
1/2 C. butter, melted
1/2 C. Head Country Bar-B-Q Sauce, your favorite flavor
Combine all ingredients, add to a bowl. Add wings, toss to coat. That’s it!
