Introduction: Craving Irresistible, Saucy Chicken Wings?
Want a crowd-pleasing appetizer or game-day treat that’s packed with bold flavors? Sweet ‘n’ Tangy Chicken Wings are the perfect recipe! These slow-cooker wings are broiled for a golden crisp, then simmered in a sticky, sweet-and-tangy sauce made with ketchup, brown sugar, and Worcestershire. With minimal prep, they’re ideal for parties, casual dinners, or snacking. Top with jalapeños or sesame seeds for extra flair! Ready to create a finger-licking dish? Let’s dive into this tasty recipe!
Overview: Why Sweet ‘n’ Tangy Chicken Wings Are Special
Sweet ‘n’ Tangy Chicken Wings are a delicious blend of savory, sweet, and tangy flavors, with a tender, saucy texture. The slow-cooker method makes them stand out. Here’s why they’re so special:
- Time Requirement: About 20 minutes prep (including broiling), 2-3 hours cooking on Low, for a total of about 2.5-3.5 hours.
- Difficulty Level: Easy! Simple broiling, mixing, and slow-cooking steps make it great for beginners or busy cooks.
- Why It’s Unique: Broiling gives the wings a golden, slightly crispy exterior before they soak up a rich sauce in the slow cooker. The sauce, with ketchup, brown sugar, red wine vinegar, and Dijon mustard, balances sweet, tangy, and savory notes, while optional liquid smoke adds a BBQ vibe. These wings are versatile, perfect for casual gatherings, and customizable with toppings like jalapeños or sesame seeds.
This recipe is bold, versatile, and perfect for wing lovers or fans of saucy appetizers. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 (about 24 wing pieces) and uses pantry staples for a flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Wings:
- 12 chicken wings (about 2-1/2 pounds)
- 1/2 teaspoon salt, divided
- Dash pepper
- For the Sauce:
- 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 Toppings:
- Sliced jalapeño peppers
- Finely chopped red onion
- Sesame seeds
Why These Ingredients Matter
- Chicken Wings: Affordable, meaty, and perfect for soaking up sauce.
- Salt and Pepper: Season the wings for a flavorful base.
- Ketchup: Creates a sweet-tangy sauce foundation.
- Brown Sugar: Adds caramel-like sweetness.
- Red Wine Vinegar: Brings sharp, tangy depth.
- Worcestershire Sauce: Contributes savory, umami flavor.
- Dijon Mustard: Adds a zesty, spicy kick.
- Garlic: Enhances the sauce with savory depth.
- Liquid Smoke: Optional for a subtle BBQ flavor.
- Toppings: Jalapeños add heat, onions bring crunch, and sesame seeds offer nutty texture.
Substitutions and Additions
- Chicken Wings: Swap with drumettes, wingettes, or boneless chicken tenders (reduce cooking time to 1.5-2 hours for boneless).
- Ketchup: Use low-sugar ketchup or tomato sauce with extra sugar.
- Brown Sugar: Substitute honey or maple syrup.
- Red Wine Vinegar: Swap with white vinegar or apple cider vinegar.
- Worcestershire Sauce: Use soy sauce or balsamic vinegar.
- Dijon Mustard: Replace with yellow mustard (milder) or spicy brown mustard (bolder).
- Garlic: Use 1/4 teaspoon garlic powder.
- Liquid Smoke: Smoke Omit or add 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Ensure Worcestershire sauce and ketchup are gluten-free; the recipe is naturally gluten-free otherwise.
- Spicy Wings: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Extra Toppings: Try chopped green onions, cilantro, or crumbled blue cheese.
Step-by-Step Instructions
Making Sweet ‘n’ Tangy Chicken Wings is simple, with a quick broil, a flavorful sauce, and a hands-off slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Cut 12 chicken wings (discard wingtips or save for stock) and pat dry.
- Measure 1/2 teaspoon salt (divide into two 1/4 teaspoon portions), a dash of pepper, 1-1/2 cups ketchup, 1/4 cup each brown sugar, 2 tablespoons red wine vinegar, Worcestershire sauce), 1 tablespoon Dijon mustard, and 1 teaspoon minced garlic.
- Measure 1 teaspoon liquid smoke, if using.
- Prepare optional toppings: slice jalapeños, finely chop red onion, and measure sesame seeds.
- Grease a 5-quart slow cooker with cooking spray or oil.
Tip: Pat wings dry for better browning; mince garlic finely for even flavor distribution.
Step 2: Prep and Broil Wings
- Cut Wings: Using a sharp knife, cut through the two joints of each wing to separate into drumettes and wingettes (discard wingtips or save for stock). You’ll have 24 pieces.
- Season: Sprinkle wings with a dash of pepper and 1/4 teaspoon salt.
- Broil: Place wings on a broiler pan or a baking sheet with a wire rack. Broil 4-6 inches from heat for 6-8 minutes per side, until golden brown.
Tip: Watch closely to avoid burning; broiling adds flavor and texture before slow-cooking.
Step 3: Make the Sauce
- Mix Sauce: In a medium bowl, combine ketchup, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, minced garlic, liquid smoke (if using), and remaining 1/4 teaspoon salt. Stir until smooth.
Tip: Taste the sauce and adjust sugar or vinegar for your preferred sweet-tangy balance.
Step 4: Slow Cook
- Transfer Wings: Place broiled wings in the greased 5-quart slow cooker.
- Add Sauce: Pour the sauce over the wings and toss gently to coat.
- Cook on Low: Cover and cook on Low for 2-3 hours, until wings are tender and reach an internal temperature of 165°F (74°C).
Tip: Stir halfway through to ensure even coating; check at 2 hours to avoid overcooking.
Step 5: Serve
- Transfer to Platter: Use tongs to transfer wings to a serving platter, spooning extra sauce over them.
- Add Toppings: If desired, sprinkle with sliced jalapeños, chopped red onion, and sesame seeds.
- Serve: Serve hot with napkins and sides like celery sticks, fries, or a salad.
Tip: Serve with extra sauce on the side for dipping; provide wet wipes for sticky fingers.
Assembly: Building the Perfect Sweet ‘n’ Tangy Chicken Wings
Assembling Sweet ‘n’ Tangy Chicken Wings is all about creating tender, saucy wings with a bold, sticky glaze and optional crunchy toppings. Here’s how to put it together:
- Prep Wings: Cut and broil wings for a golden base.
- Make Sauce: Blend ketchup, sugar, and seasonings for a sweet-tangy glaze.
- Slow Cook: Simmer wings in sauce for tenderness and flavor.
- Top and Serve: Add jalapeños, onions, or sesame seeds and serve hot.
Presentation Tips:
- Serve on a large platter with sauce drizzled over wings for a vibrant look.
- Garnish with colorful toppings like jalapeños or sesame seeds for visual appeal.
- Pair with cooling sides like ranch dip, carrot sticks, or coleslaw.
- Use a rustic tray or basket lined with parchment for a game-day vibe.
Serving Suggestions
Sweet ‘n’ Tangy Chicken Wings are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Snack: Serve with buffalo wings, nachos, or sliders for a party spread.
- Appetizer Platter: Pair with veggie sticks, mozzarella sticks, or potato skins.
- Casual Dinner: Serve with mac and cheese or a green salad for a fun meal.
- Potluck Hit: Bring to gatherings with extra sauce for dipping.
- With Extras: Offer blue cheese or ranch dressing, hot sauce, or pickles on the side.
Storage and Make-Ahead Tips
Sweet ‘n’ Tangy Chicken Wings are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Cool completely, then store wings and sauce in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes, stirring to recoat with sauce.
- Make-Ahead Tips:
- Wings: Cut and broil wings up to 1 day ahead; refrigerate in an airtight container.
- Sauce: Mix sauce up to 2 days ahead; refrigerate in a sealed container.
- Freezing: Freeze cooked wings with sauce for up to 2 months. Thaw in the fridge and reheat in a 350°F oven for 15-20 minutes.
Tip: Reheat with extra sauce to revive stickiness; serve with fresh toppings for the best flavor.
Recipe Variations
Sweet ‘n’ Tangy Chicken Wings are versatile and easy to customize. Here are some fun twists to try:
- Spicy Wings: Add 1 tablespoon sriracha or 1/2 teaspoon cayenne to the sauce.
- Honey BBQ Wings: Replace brown sugar with honey and add 1 tablespoon BBQ sauce.
- Gluten-Free: Ensure Worcestershire sauce, ketchup, and mustard are gluten-free; the recipe is naturally gluten-free otherwise.
- Lower Fat: Use half the sauce or spray wings with oil instead of broiling with full sauce.
- Asian-Inspired: Add 1 tablespoon soy sauce and 1 teaspoon sesame oil; top with green onions.
- Buffalo-Style: Mix in 2 tablespoons hot sauce and serve with blue cheese dip.
- Oven-Baked Option: After broiling, bake wings with sauce in a 375°F oven for 30-40 minutes, basting halfway.
Tip: Keep the ketchup-vinegar base for the signature sweet-tangy flavor.
Conclusion: Savor Your Sweet ‘n’ Tangy Chicken Wings!
You’ve just made Sweet ‘n’ Tangy Chicken Wings—a saucy, flavorful, and crowd-pleasing dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for parties or snacks. Whether you spice them up with jalapeños or keep it classic, these wings are sure to impress. Grab a wing, dip it in sauce, and enjoy the sticky goodness. What’s your favorite wing topping? Share your ideas in the comments, and happy cooking!
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Sweet ‘n’ Tangy Chicken Wings
Description
Want a crowd-pleasing appetizer or game-day treat that’s packed with bold flavors? Sweet ‘n’ Tangy Chicken Wings are the perfect recipe! These slow-cooker wings are broiled for a golden crisp, then simmered in a sticky, sweet-and-tangy sauce made with ketchup, brown sugar, and Worcestershire.
Ingredients
- For the Wings:
- 12 chicken wings (about 2–1/2 pounds)
- 1/2 teaspoon salt, divided
- Dash pepper
- For the Sauce:
- 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 Toppings:
- Sliced jalapeño peppers
- Finely chopped red onion
- Sesame seeds
Why These Ingredients Matter
- Chicken Wings: Affordable, meaty, and perfect for soaking up sauce.
- Salt and Pepper: Season the wings for a flavorful base.
- Ketchup: Creates a sweet-tangy sauce foundation.
- Brown Sugar: Adds caramel-like sweetness.
- Red Wine Vinegar: Brings sharp, tangy depth.
- Worcestershire Sauce: Contributes savory, umami flavor.
- Dijon Mustard: Adds a zesty, spicy kick.
- Garlic: Enhances the sauce with savory depth.
- Liquid Smoke: Optional for a subtle BBQ flavor.
- Toppings: Jalapeños add heat, onions bring crunch, and sesame seeds offer nutty texture.
Substitutions and Additions
- Chicken Wings: Swap with drumettes, wingettes, or boneless chicken tenders (reduce cooking time to 1.5-2 hours for boneless).
- Ketchup: Use low-sugar ketchup or tomato sauce with extra sugar.
- Brown Sugar: Substitute honey or maple syrup.
- Red Wine Vinegar: Swap with white vinegar or apple cider vinegar.
- Worcestershire Sauce: Use soy sauce or balsamic vinegar.
- Dijon Mustard: Replace with yellow mustard (milder) or spicy brown mustard (bolder).
- Garlic: Use 1/4 teaspoon garlic powder.
- Liquid Smoke: Smoke Omit or add 1/2 teaspoon smoked paprika for smokiness.
- Gluten-Free: Ensure Worcestershire sauce and ketchup are gluten-free; the recipe is naturally gluten-free otherwise.
- Spicy Wings: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Extra Toppings: Try chopped green onions, cilantro, or crumbled blue cheese.
Instructions
Making Sweet ‘n’ Tangy Chicken Wings is simple, with a quick broil, a flavorful sauce, and a hands-off slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Cut 12 chicken wings (discard wingtips or save for stock) and pat dry.
- Measure 1/2 teaspoon salt (divide into two 1/4 teaspoon portions), a dash of pepper, 1-1/2 cups ketchup, 1/4 cup each brown sugar, 2 tablespoons red wine vinegar, Worcestershire sauce), 1 tablespoon Dijon mustard, and 1 teaspoon minced garlic.
- Measure 1 teaspoon liquid smoke, if using.
- Prepare optional toppings: slice jalapeños, finely chop red onion, and measure sesame seeds.
- Grease a 5-quart slow cooker with cooking spray or oil.
Tip: Pat wings dry for better browning; mince garlic finely for even flavor distribution.
Step 2: Prep and Broil Wings
- Cut Wings: Using a sharp knife, cut through the two joints of each wing to separate into drumettes and wingettes (discard wingtips or save for stock). You’ll have 24 pieces.
- Season: Sprinkle wings with a dash of pepper and 1/4 teaspoon salt.
- Broil: Place wings on a broiler pan or a baking sheet with a wire rack. Broil 4-6 inches from heat for 6-8 minutes per side, until golden brown.
Tip: Watch closely to avoid burning; broiling adds flavor and texture before slow-cooking.
Step 3: Make the Sauce
- Mix Sauce: In a medium bowl, combine ketchup, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, minced garlic, liquid smoke (if using), and remaining 1/4 teaspoon salt. Stir until smooth.
Tip: Taste the sauce and adjust sugar or vinegar for your preferred sweet-tangy balance.
Step 4: Slow Cook
- Transfer Wings: Place broiled wings in the greased 5-quart slow cooker.
- Add Sauce: Pour the sauce over the wings and toss gently to coat.
- Cook on Low: Cover and cook on Low for 2-3 hours, until wings are tender and reach an internal temperature of 165°F (74°C).
Tip: Stir halfway through to ensure even coating; check at 2 hours to avoid overcooking.
Step 5: Serve
- Transfer to Platter: Use tongs to transfer wings to a serving platter, spooning extra sauce over them.
- Add Toppings: If desired, sprinkle with sliced jalapeños, chopped red onion, and sesame seeds.
- Serve: Serve hot with napkins and sides like celery sticks, fries, or a salad.
Tip: Serve with extra sauce on the side for dipping; provide wet wipes for sticky fingers.
FAQs
Q: Are Sweet ‘n’ Tangy Chicken Wings healthy?
A: Chicken wings are protein-rich, but the sauce adds sugar and sodium. Use low-sugar ketchup, reduce sauce, or pair with veggies for a lighter option. Broiling reduces fat compared to frying.
Q: Can I use frozen wings?
A: Yes! Thaw completely and pat dry before broiling to ensure browning. Frozen wings may release more liquid, so drain excess after broiling.
Q: Why are my wings not crispy?
A: Skipping broiling or overcrowding the slow cooker can cause this. Broil until golden and cook in a single layer in the slow cooker for best texture.
Q: Can I cook this on High?
A: Yes, cook on High for 1-1.5 hours, checking for 165°F (74°C). Low is better for tenderness, but High works for faster meals.
Q: Can I skip the broiling step?
A: Yes, but broiling adds flavor and texture. If skipping, season wings and place directly in the slow cooker; they’ll be softer but still tasty.
Q: Can I freeze Sweet ‘n’ Tangy Chicken Wings?
A: Yes! Freeze cooked wings with sauce for up to 2 months. Thaw in the fridge and reheat in a 350°F oven for 15-20 minutes, adding fresh sauce if needed.