Slow Cooker Tangy Chicken Wings Recipe
2021-03-14- Cuisine: Thai
- Course: Appetizer, Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 3:30 h
- Ready In: 3:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
350 -
Fat
14 g -
Saturated Fat
3 g -
Polyunsaturated Fat
0.2 g -
Cholesterol
125 mg -
Sodium
1390 mg -
Potassium
0 mg -
Carbohydrate
37 g -
Fiber
3 g -
Sugars
10 g -
Protein
17 g
Slow cooker tangy chicken wings recipe. Sweet and spicy Thai chicken wings cooked in a slow cooker (crock pot). You may also like Apricot BBQ Chicken Wings, another delicious chicken wings recipe cooked in a slow cooker.
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Slow Cooker Tangy Chicken Wings Recipe
Ingredients
- 3 pounds (1.44 kg) chicken wings,cut into three sections, wing tips discarded
- 1/2 teaspoon salt, divided
- dash of freshly ground black pepper
- 1½ cups (375 ml) ketchup
- 1/4 cup (60 ml) brown sugar
- 1/4 cup (60 ml) red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
Method
Step 1
Place chicken wings in a large bowl. Sprinkle with dash of salt and black pepper.
Step 2
Broil 4-6 inches (10-15 cm) from the heat until golden brown, for about 4-6 minutes per side. Remove broiled wings from the broiler and transfer to 5-quart (5 L) slow cooker.
Step 3
In a medium mixing bowl, combine the remaining ingredients. Stir well and pour over wings. Toss well to coat.
Step 4
Cover the pot and cook on low-heat setting for 2-3 hours.
Step 5
Turn off the cooker and open the lid. Using tongs, remove cooked chicken wings from the crock pot and transfer to a serving plate. Pour cooking liquid over. Serve hot.
