A light, homemade lemon-pepper sauce slow cooks with wings for this healthy game day appetizer. This recipe is whole 30 compliant, paleo and a crowd pleaser.
Wings are as stable for fall sports but they don’t have to be unhealthy. This wings recipe is paleo, whole30-compliant and best – really easy to make. I was looking at my Slow Cooker Lemon-Pepper Chicken recipe and thought it would be perfect to re-work for chicken wings. I was right. Please note the recipe in this post is a modified version of the original recipe. You can however use my original lemon-pepper chicken recipe with the brown rice. All you’ll need to do is swap out the chicken legs for wings.
If you use water for your base you might want to add a teaspoon or more lemon juice since it won’t be as flavorful as the broth. Also if you don’t have ghee then don’t use butter as a substitute. Just leave it out.Print
- 2 lbs chicken wings
- 1 cup homemade bone broth or low-sodium chicken broth (or water)
- Juice of 2 lemons
- 1 tsp lemon rind
- 1 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1/4 teaspoon paprika
- 1 lemon, sliced
- Place chicken in the slow cooker.
- In a small bowl mix together sauce ingredients. Pour sauce on top of wings.
- Add lemon slices on top of the chicken.
- Cook HIGH 2.5-3 hours or low 4-6. You will know the chicken is done when the internal temperature reaches 165° Fahrenheit.
Optional step for crisp skin: Turn on your broiler. Once the chicken is done cooking, remove it from slow cooker and place on a foil lined baking sheet. Broil chicken 3-5 min, flip and broil a few minutes more. I suggest you watch the chicken so you don’t burn it.
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