Sweet 'n' Tangy Chicken Wings Recipe

Sweet 'n' Tangy Chicken Wings Recipe
Photo by: Taste of Home
Rating

100% would make again

“This slow cooker recipe is perfect for parties. Put the wings in before you prepare for the party, and in a few hours, you'll have wonderful appetizers!” -Ida Tuey of Kokomo, Indiana

This recipe is:

Healthy

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  • 32 Servings
  • Prep: 20 min. Cook: 3-1/4 hours

Ingredients

  • 3 pounds chicken wingettes (about 30)
  • 1/2 teaspoon salt, divided
  • Dash pepper
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon Liquid Smoke, optional
  • Sesame seeds, optional

Directions

  • Sprinkle chicken wings with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker.
  • Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, Liquid Smoke if desired and remaining salt; pour over wings. Toss to coat. Cover and cook on low for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 chicken wing (calculated without optional ingredients) equals 116 calories, 7 g fat (2 g saturated fat), 32 mg cholesterol, 225 mg sodium, 5 g carbohydrate, trace fiber, 8 g protein.

Sweet 'n' Tangy Chicken Wings published in Simple & Delicious March/April 2008, p62

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Reviews for Sweet 'n' Tangy Chicken Wings (3)

Sweet 'n' Tangy Chicken Wings Recipe

Sweet 'n' Tangy Chicken Wings

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jul. 01, 2009 by aisha16

this looks very good to eat

Reviewed on Oct. 25, 2008 by jernie

To make it quick I boiled the chicken first then tossed it in the oven while I got ready for a pot luck. It is a life saver.

JUdac

Reviewed on Sep. 05, 2008 by apjohnson

Sweet & Tangy - that's about the size of it! I had to use apple cider vinegar instead of red wine vinegar, and I had to sub the dijon for spicy brown mustard. The sauce was still tasty!

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