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Sweet 'n' Tangy Chicken Wings Recipe

Sweet 'n' Tangy Chicken Wings Recipe

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, Kokomo, Indiana
TOTAL TIME: Prep: 20 min. Cook: 3-1/4 hours YIELD:32 servings


  • 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


  • 1. Sprinkle chicken 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.
  • 2. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired and remaining salt; pour over wings. Toss to coat.
  • 3. 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.
    Freeze option: Freeze cooled fully-cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15-in. x 10-in. x 1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed. Yield: about 2-1/2 dozen.

Nutritional Facts

1 each: 116 calories, 7g fat (2g saturated fat), 32mg cholesterol, 225mg sodium, 5g carbohydrate (3g sugars, trace fiber), 8g protein

Reviews for Sweet 'n' Tangy Chicken Wings

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Reviewed Jan. 20, 2014

"The sauce was very tasty, but I was disappointed that it didn't thicken up well at all. I used drumsticks since they were cheaper and there's more meat on them. I should have removed the skin from these because they got a little slimy. Taste was awesome though!"

Reviewed Oct. 13, 2013

"They were very good. I used the suggested method of broiling for 10 minutes on each side and removing extra grease with paper towels. The sauce was not soupy or greasy."

Reviewed Nov. 5, 2012

"Literally tasted like ketchup wings. Yuck!"

Reviewed Nov. 3, 2012

"Saw many posts that the sauce was to Ketchupy so I substituted 1/2 cup chilli sauce for 1/2 cup of the ketchup. I also added an extra Tablespoon of Worcestershire sauce. I also broild my wings about 15 minutes making them somewhat crispy. Itasted the sauce as I was making it tasted very Yummy to me."

Reviewed Aug. 28, 2012

"This was a hit! I made them for a neighborhood gathering and they were gone in a flash. The meat was tender and the sauce was perfect!"

Reviewed Feb. 9, 2012

"Tasted like ketchup wings...a disappointment for us. Too bad, the picture makes them look so good!"

Reviewed Feb. 5, 2012

"These were awful. The meat was falling off the bones, but it was overcooked and dry. Even though the sauce had good flavor, I expected a sticky, gooey consistency, but that was not the case.

I was highly disappointed."

Reviewed Jan. 21, 2012

"Plenty of sweet tangy sauce, fall apart chicken all makes for a great meal for our sports loving sons and their friends. I cut the wing tips off and halved the 'wing' to have 'more' smaller pieces for finger food. Napkins necessary!"

Reviewed Dec. 21, 2011

"I made these for a catering I did and everyone raved about the sauce. I cooked the wings in the oven all the way and then mixed with the sauce in the slow cooker. They were on low for about 3+ hours so the meat was still were falling off the bone, but everyone thought that was great!"

Reviewed Dec. 5, 2011

"So easy and delicious! We had 3 1/2 pounds wings and omitted the liquid smoke.

~ Theresa"

Reviewed Oct. 7, 2011

"I make this often. so easy and is one of our favorites. Although, I use it for pork chops and wouldn't hesitate to use it for chicken breasts"

Reviewed Jun. 6, 2011

"The sauce is very good. The wings are definitely the fall-apart kind, not the crispy type. Just beware of that before you make it. I made this for a party, but would probably cook them completely by broiling and then just keep them warm in the crockpot."

Reviewed May. 30, 2011

"The sauce was good, but we like our wings to be crispier. Broiling the wings rendered some of the fat out of the skin, but they were still kind of mushy. Slow cooking does make them fall-apart tender."

Reviewed Mar. 7, 2011

"Had a bit of a soupy, greasy mess, but the wings were a hit any way. I will broil them longer next time and perhaps cut as much visible fat from the skin before broiling as possible. Otherwise the wings and sauce had great flavor."

Reviewed Feb. 6, 2011

"The wings do come out just like pictured. The secret to prevent the soupy greasy sauce is to broil the wings until they are very crispy golden brown and drain the grease out of them during the broiling process--this may take at least 10 minutes per side so the skin is not gummy. Then pat the wings with a paper towel to remove excess grease prior to placing them in the slow cooker. Also, the wings only need about 2 3/4 hours to cook so that the meat is extremely tender but stays on the bone until you eat them."

Reviewed Jan. 23, 2011

"I had a similar problem with the sauce being soupy and greasy. They tasted good and when I made them in the oven in the past they were good. I may try them again."

Reviewed Oct. 17, 2010


In my home we eat a large dinner at noon on Sunday's so I am always in search of appetizer type recipes for "snack" on Sunday evenings. This, by far, is the best chicken wing recipe I have ever tried, and believe me I have tried tons. It is pleasing to both children and adults, very simple and easy to assemble and you don't have to run to the store for any of the ingredients! Most definitely a keeper!!!"

Reviewed Sep. 14, 2010

"I made this for a pool/potluck party this weekend. The wings were gone in a flash."

Reviewed Sep. 11, 2010

"I made these when we had people over for a football game and they got eaten up...everyone loved them..esp the guys! I am making them again today...I think Ill add more horseradish to make them a bit spicier. And I had them in the crock pot for almost 3 hours...they were good..they just fell off the bone. So if you want it more like wing...I would say more like 2-2.5 hrs is good. These are a crowd pleaser!"

Reviewed Sep. 6, 2010

"I was excited to try this recipe as it had wonderful reviews. However, I ended up with a greasy, watery mess at the end of the 3 hours. Nothing like the picture! Triple checked the ingredients and directions and I am sure I followed instructions correctly..."

Reviewed Jul. 29, 2010

"first time ever making wings - really enjoyed these. will definately make them again"

Reviewed May. 17, 2010

"trying to cut down on the fat of the skin on the wings, I used chicken breasts cut in strips, went over well and I used maple syurp instead of brown sugar. Empty crock pot at the end of the party!"

Reviewed May. 14, 2010

"This sounds similar to a family bbq sauce recipe, except we use maple syrup (the real stuff) instead of brown sugar, its delicious!"

Reviewed Jan. 19, 2010

"This is an excellent appetizer. I have made it a number of times and it is always a hit."

Reviewed Dec. 13, 2009

"Excellent wings. Great to make for a party because they finish cooking in the crockpot. No greasy chicken to deal with as guests arrive."

Reviewed Jul. 1, 2009

"this looks very good to eat"

Reviewed Oct. 25, 2008

"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.


Reviewed Sep. 5, 2008

"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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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer