Sweet 'n' Tangy Chicken Wings Recipe
Sweet 'n' Tangy Chicken Wings Recipe photo by Taste of Home
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Sweet 'n' Tangy Chicken Wings Recipe

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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
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Cook: 3-1/4 hours
MAKES: 30 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

Nutritional Facts

1 each: 116 calories, 7g fat (2g saturated fat), 32mg cholesterol, 225mg sodium, 5g carbohydrate (3g sugars, 0g fiber), 8g protein .


  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 15x10x1-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.
Originally published as Sweet 'n' Tangy Chicken Wings in Simple & Delicious March/April 2008, p62

Medium-Bodied White Wine

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

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greatwithoutgluten 249966
Reviewed Jun. 30, 2016

"I used chicken breasts instead of wings. I tasted the sauce and ended up adding additional seasoning to hide the ketchup flavor a little. I would make again."

pajamaangel 147659
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!"

No_Time_To_Cook 162158
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."

Kanalepa 162398
Reviewed Nov. 5, 2012

"Literally tasted like ketchup wings. Yuck!"

cre8tivstacey 168251
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."

Luvcookinmamma 94361
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!"

Coryskitchen 147435
Reviewed Feb. 9, 2012

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

Beckyjgb 168111
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."

Nytbookreview 208527
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!"

s_pants 163457
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!"

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