Slow Cooker Tangy Chicken Wins Recipe
- Yield : 2 dozen
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 3:30 h
- Ready In : 3:40 h
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This information is per serving.
Saturated Fat3 g
Polyunsaturated Fat0.2 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
- 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
Place chicken wings in a large bowl. Sprinkle with dash of salt and black pepper.
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.
In a medium mixing bowl, combine the remaining ingredients. Stir well and pour over wings. Toss well to coat.
Cover the pot and cook on low-heat setting for 2-3 hours.
Turn off the cooker and opent the lid. Using tongs, remove cooked chicken wings from the crock pot and transfer to a serving plate. Pour cooking liquid over. Serve hot.