Nothing calls for chicken wings like parties and game day. This staple made its claim to fame in the 1980s when American bar owners saw the newly inexpensive meat as an opportunity to salt up and promote beer sales.
There’s a reason why wings are still wildly popular today. Whether you dress them up or keep it simple, they’re utterly delicious. Try them with a homestyle Buffalo or BBQ sauce or even a dry rub—it’ll be hard to go wrong.
How To Cook Chicken Wings
The ButcherBox Kitchen has your guide to crispy baked chicken wings.
Our Favorite Recipe for Chicken Wings
Talk about versatility! You can use our wings to make a chicken soup that takes about five minutes to prepare and relies on a slow cooker to do the work.
- 2 lbs ButcherBox Chicken Wings (frozen if using Instant Pot)
- 1 c carrot roughly chopped
- 1 c parsnip roughly chopped
- 1 c turnip roughly chopped
- 1 c celeriac roughly chopped
- 1 c rutabaga roughly chopped
- 2 qt water
- 2 tsp kosher salt
- 1 tsp ground black pepper
- Place all ingredients in slow-cooker or Instant Pot.
- If using slow-cooker, defrost chicken wings prior to cooking, and cook on high setting for 5 hours or until chicken is fall-apart tender. If using an Instant Pot, no need to defrost. Pressure cook on high for 30 minutes.
- Once cooking time is complete, it can be left on warm for several hours or vented and portioned. Be sure to chill uncovered so steam can escape. Soup can be frozen for up to 4 months.