I love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
Sweet ‘n’ Tangy Chicken Wings
Can you freeze Sweet 'n' Tangy Chicken Wings?
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.
Sweet 'n' Tangy Chicken Wings
Prep Time
20 min
Cook Time
3 hours 15 min
Yield
2 dozen
Ingredients
- 12 chicken wings (about 2-1/2 pounds)
- 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
- Optional: Sliced jalapeno peppers, finely chopped red onion and sesame seeds
Directions
- Using a sharp knife, cut through 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-quart slow cooker.
- Combine 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 until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
Nutrition Facts
1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.
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