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Sweet ‘n’ Tangy Chicken Wings

I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
  • Total Time
    Prep: 20 min. Cook: 2-1/4 hours
  • Makes
    2 dozen

Ingredients

  • 12 chicken wings (about 3 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 the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. 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 until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
    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.
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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Reviews

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Average Rating:
  • tohusername
    Jun 4, 2019

    Yummy

  • Tanaya
    Jun 3, 2019

    amazing recipe

  • Mj
    May 21, 2019

    Nice Recipe

  • gina.kapfhamer
    May 16, 2019

    Slow cooker wings, yes please! This was such an easy recipe to put together and made for an easy potluck contribution.

  • Jim
    Mar 16, 2018

    worst recipe ever, soupy sauce that was ketchup flavored....uck

  • chris28304
    May 11, 2017

    I used chicken breasts instead of wings as well as substituted 1/2 cup of chili sauce for 1/2 cup of the ketchup. I'm glad that I did because the sauce would have tasted to ketchupy. The sauce turned out a little soupy so I ended up shredding up the chicken and we ate it as barbecue sandwiches.

  • greatwithoutgluten
    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
    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
    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
    Nov 5, 2012

    Literally tasted like ketchup wings. Yuck!