I gotta be real with you.
I’m not ready to let summer go yet.
it’s kind of weird for me because I’m the girl who is OBSESSED with fall. I’m talking, the could-wear-uggs-year-round, hoards-cans-of-pumpkin-at-all-times, dreams-about-crisp-boot-wearing-days girl. I’m the most basic of B’s. SO BASIC.
so basic it should hurt.
but it doesn’t.
So like. where is my fall spirit? Where has it gone? Why am I holding out for JUST ONE MORE SUMMER WEEKEND. (yes, i know i have a few more weeks – but just go with it please?).
is it because i didn’t hit the beach this year? I didn’t go on vacation? I didn’t make it to Jamboree? I didn’t see a Seattle summer sunset? … oyyyy guys, this might be territory we don’t want to venture into….
if i had to guess… i’d say it’s probably because I miss Seattle and my besties out there and THE DOYLES. i miss them so SO much. I think about them all the time and it’s weirdly ironic that I find the time difference much more difficult to deal with from this side of the country because I’ll get out of work and want to text Deb but she’s still working…
SO anyway. these wings remind me of them. they’re like the lazy version, but with all the flavor. ALL THE FLAVOR.
the only thing they’re lacking is a cute back porch and a mojito and some dominoes and a cute little puppy running around begging me to throw the ball just one more time. they’re missing the most homey house I’ve ever been in and the most welcoming people I’ve ever met.
deb and geoff and cameron. these are for you. because i can’t help but be like the most lazy person you know, so i just HAD to trash up my favorite part of summer.
because that’s what these taste like to me: summer.
and um. can we talk about my SERIOUS grill envy? i feel like all the people are grilling things like woah and i’m like “WAHHHH CAN I PUT A GRILL ON MY FIRE ESCAPE FOR A FEW HOT SECONDS?” <- get it? HOT seconds? … I’m sorry.
to make up for my missing grill I broil these suckers at the end just for a couple minutes. it crisps them right up!
I also wasn’t prepared ahead of time so I didn’t marinade them. UGH. but you totally should if you have the time. If you marinade them you could probably double this and make 12 instead of six drumsticks. (I only had six in my freezer, but there was a ton of leftover marinade – such a sad day)
You could also probably just marinade the chicken drumsticks while you’re at work and pop them in the oven for 30-40 minutes and skip the crockpot all together… butttt i ‘m a chronic forgetter of the importance of marinading sooooo. there’s that.
if you just take a look at that though ^… i’m pretty okay with my forgetfulness at this point… LOOK AT THE SKIN!
- ½ cup soy sauce
- ¼ cup coconut oil
- 1 teaspoon italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon black pepper
- 6 frozen chicken legs (preferably use skinless chicken legs, and you can use thawed chicken legs just cut the time in the slow cooker down by an hour)
- extra garlic powder, salt, and pepper, for dusting
- Combine and whisk all the ingredients for the dressing together.
- Put the chicken legs in the slow cooker and pour the dressing over them. Turn the slow cooker to low and let the legs cook for 4 hours, turning them every hour.
- When the chicken legs are finished in the slow cooker, remove them from the dressing and place them on a baking sheet covered in foil. Transfer the dressing into a small sauce pan and simmer on low for about ten minutes. Drizzle some of the dressing on top of the chicken legs and then dust them with the extra garlic powder, salt, and pepper. Broil the chicken legs for about ten minutes to crisp them up.
- Serve with a little extra dressing for dipping!
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen