Introduction
Craving a finger-licking, crowd-pleasing appetizer or game-day snack? Sweet ‘n’ Tangy Chicken Wings are here to steal the show! These slow-cooker wings are broiled to a golden crisp, then simmered in a sticky, tangy BBQ sauce with a perfect balance of sweetness and zest. With minimal prep and maximum flavor, they’re ideal for parties, family dinners, or anytime you want a bold, satisfying bite. Ready to dive into some saucy goodness? Let’s fire up the broiler and slow cooker!
Overview: Why Sweet ‘n’ Tangy Chicken Wings Are Special
Sweet ‘n’ Tangy Chicken Wings combine the crispy texture of broiled wings with a rich, homemade sauce that’s both sweet from brown sugar and tangy from vinegar and mustard. The slow cooker ensures tender, fall-off-the-bone wings, while the sauce clings to every bite. These wings are versatile, easy to make, and perfect for feeding a crowd or enjoying as a casual meal. Top them with jalapeños, onions, or sesame seeds for an extra kick!
- Time Requirement: About 20 minutes prep (including broiling), 2-3 hours cooking on low in a 5-quart slow cooker.
- Difficulty Level: Easy. Broiling adds a quick step, but the slow cooker does the heavy lifting.
- Why It’s Special: These wings are a healthier alternative to fried wings, packed with bold flavors, and customizable for heat or crunch. They’re budget-friendly and perfect for any occasion.
Whether you’re hosting a game-day party or craving a savory snack, Sweet ‘n’ Tangy Chicken Wings deliver big on taste with minimal effort.
Essential Ingredients
Sweet ‘n’ Tangy Chicken Wings use simple ingredients to create a bold, sticky sauce and tender wings. Here’s what you need and why each one matters:
- Chicken Wings (12, about 2-1/2 pounds): Juicy, meaty wings that become tender and flavorful after slow cooking.
- Salt (1/2 teaspoon, divided): Enhances the flavor of the wings and sauce.
- Pepper (Dash): Adds a mild spice to season the wings.
- Ketchup (1-1/2 cups): The base of the sauce, providing sweet, tangy tomato flavor.
- Brown Sugar (1/4 cup, packed): Adds sweetness and a caramel-like depth to the sauce.
- Red Wine Vinegar (1/4 cup): Brings a sharp, tangy kick to balance the sweetness.
- Worcestershire Sauce (2 tablespoons): Adds umami and savory depth to the sauce.
- Dijon Mustard (1 tablespoon): Provides a zesty, slightly spicy note that complements the tanginess.
- Minced Garlic (1 teaspoon): Adds bold, savory flavor to the sauce.
- Liquid Smoke (1 teaspoon, optional): Gives a subtle smoky flavor, mimicking grilled wings.
- Optional Toppings: Sliced Jalapeño Peppers, Finely Chopped Red Onion, Sesame Seeds: Add heat, crunch, and visual appeal.
Substitutions and Variations
- Chicken Wings: Swap for drumettes, thighs, or even cauliflower wings for a vegetarian version (adjust cooking time).
- Ketchup: Use low-sugar or sugar-free ketchup for a healthier option.
- Brown Sugar: Substitute with honey, maple syrup, or a sugar-free sweetener for a different sweetness.
- Vinegar: Replace with apple cider vinegar or white vinegar for a similar tang.
- Dijon Mustard: Use yellow mustard for a milder flavor or spicy brown mustard for more heat.
- Liquid Smoke: Skip if unavailable or add 1/2 teaspoon smoked paprika for a smoky vibe.
- Toppings: Try green onions, cilantro, or crushed peanuts for different textures and flavors.
Pro Tip: Choose fresh, plump wings for the best texture, and pat them dry before seasoning to ensure crispiness when broiling.
Step-by-Step Instructions
Making Sweet ‘n’ Tangy Chicken Wings is straightforward with a broiler and slow cooker. Follow these steps for perfect wings:
- Prep the Wings:
- Using a sharp knife, cut through the two joints of each of the 12 chicken wings to separate into drumettes and flats. Discard wingtips or save for stock.
- Sprinkle wings with a dash of pepper and 1/4 teaspoon salt.
- Tip: Pat wings dry with paper towels for better browning.
- Broil the Wings:
- Preheat the broiler. Place wings on a greased broiler pan or baking sheet lined with foil, 4-6 inches from the heat.
- Broil for 6-8 minutes per side, until golden brown and slightly crispy.
- Transfer broiled wings to a greased 5-quart slow cooker.
- Tip: Watch closely to avoid burning; turn wings with tongs for even browning.
- Make the Sauce:
- In a medium bowl, combine 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 (if using), and the remaining 1/4 teaspoon salt. Mix well.
- Pour the sauce over the wings in the slow cooker and toss gently to coat.
- Tip: Ensure all wings are evenly coated for maximum flavor.
- Cook:
- Cover and cook on low for 2-3 hours, until the wings are tender and reach an internal temperature of 165°F.
- Tip: Check at 2 hours, as slow cookers vary; stir gently halfway if possible.
- Serve:
- Transfer wings to a serving platter. Spoon extra sauce over the top or serve on the side.
- If desired, garnish with sliced jalapeños, finely chopped red onion, and sesame seeds.
- Tip: Serve with napkins—these wings are deliciously saucy!
Cooking Tips:
- Broil for Crispiness: Don’t skip the broiling step; it adds texture and locks in juices.
- Toss Gently: Stir wings carefully in the slow cooker to keep them intact.
- Thicken Sauce (Optional): If the sauce is too thin, simmer it in a saucepan for 5-10 minutes after cooking to reduce.
Assembly: Serving Your Sweet ‘n’ Tangy Chicken Wings
Serving Sweet ‘n’ Tangy Chicken Wings is all about creating a fun, shareable dish that’s packed with flavor:
- Plate the Wings:
- Arrange wings on a large platter or in a shallow bowl, drizzling with extra sauce (makes 4-6 servings as an appetizer or 2-3 as a main).
- Tip: Serve with a side of sauce for dipping.
- Add Toppings:
- Sprinkle with sliced jalapeños for heat, chopped red onion for crunch, and sesame seeds for a nutty finish.
- Presentation Tips:
- Garnish with fresh parsley or cilantro for a pop of color.
- Serve in a rustic bowl or on a wooden board with celery sticks and carrot sticks for a classic wing vibe.
- Offer small plates and plenty of napkins for messy, hands-on eating.
- Serving Ideas:
- Pair with classic sides like coleslaw, potato wedges, or corn on the cob for a meal.
- Serve as an appetizer with ranch or blue cheese dressing for dipping.
- For parties, set up a wing bar with various toppings and sauces for customization.
- Portioning:
- Allow 2-3 wings per person as an appetizer or 4-6 as a main dish.
- Double the recipe for larger crowds, using a 6-quart slow cooker.
Pro Tip: Serve with wet wipes or finger bowls for easy cleanup after enjoying these saucy wings.
Storage and Make-Ahead Tips
Sweet ‘n’ Tangy Chicken Wings are great for leftovers or prepping ahead:
- Storage:
- Fridge: Store wings and sauce in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked wings and sauce in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat wings in a microwave-safe dish for 1-2 minutes, stirring sauce halfway.
- Oven: Reheat wings on a baking sheet at 350°F for 10-15 minutes, tossing with warmed sauce before serving.
- Slow Cooker: Reheat on low for 1-2 hours, stirring occasionally.
- Make-Ahead:
- Broil wings and prep sauce up to a day ahead. Store separately in the fridge and combine in the slow cooker when ready to cook.
- Make the sauce up to 3 days ahead and refrigerate in an airtight container.
- Cook the entire dish a day ahead, refrigerate, and reheat before serving.
- Tip: Freeze cooked wings in portions for quick snacks or meals.
Pro Tip: Toss wings with a bit of fresh sauce when reheating to revive their stickiness.
Recipe Variations
Make Sweet ‘n’ Tangy Chicken Wings your own with these fun twists:
- Spicy Wings: Add 1/4 teaspoon cayenne or 1 tablespoon hot sauce to the sauce for a fiery kick.
- Honey BBQ Wings: Replace brown sugar with honey for a floral, sticky sweetness.
- Asian-Inspired Wings: Swap Worcestershire for soy sauce and add 1 teaspoon grated ginger for an Asian flair.
- Buffalo-Style Wings: Mix 1/4 cup Buffalo sauce with the ketchup for a spicy, tangy twist.
- Herb-Infused Wings: Add 1 teaspoon dried thyme or rosemary to the sauce for an earthy note.
Healthier Twist:
- Use skinless wings or chicken breast strips to reduce fat (adjust cooking time to 2 hours).
- Swap ketchup for a low-sugar version and reduce brown sugar to 2 tablespoons.
- Serve with veggie sticks instead of high-calorie sides.
Conclusion
Sweet ‘n’ Tangy Chicken Wings are a delicious, easy way to enjoy bold BBQ flavors without the hassle of frying or grilling. With their sticky, tangy sauce and tender, broiled wings, they’re perfect for game days, parties, or casual dinners. The slow cooker makes prep a breeze, and the customizable toppings let you tailor them to your taste. Try different sauces, spices, or garnishes to make them your own, and pair with your favorite sides for a complete meal. Grab your slow cooker and let’s make wings that are sure to be a hit! What’s your favorite wing topping?
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Sweet ‘n’ Tangy Chicken Wings
Description
Craving a finger-licking, crowd-pleasing appetizer or game-day snack? Sweet ‘n’ Tangy Chicken Wings are here to steal the show! These slow-cooker wings are broiled to a golden crisp, then simmered in a sticky, tangy BBQ sauce with a perfect balance of sweetness and zest
Ingredients
Sweet ‘n’ Tangy Chicken Wings use simple ingredients to create a bold, sticky sauce and tender wings. Here’s what you need and why each one matters:
- Chicken Wings (12, about 2-1/2 pounds): Juicy, meaty wings that become tender and flavorful after slow cooking.
- Salt (1/2 teaspoon, divided): Enhances the flavor of the wings and sauce.
- Pepper (Dash): Adds a mild spice to season the wings.
- Ketchup (1-1/2 cups): The base of the sauce, providing sweet, tangy tomato flavor.
- Brown Sugar (1/4 cup, packed): Adds sweetness and a caramel-like depth to the sauce.
- Red Wine Vinegar (1/4 cup): Brings a sharp, tangy kick to balance the sweetness.
- Worcestershire Sauce (2 tablespoons): Adds umami and savory depth to the sauce.
- Dijon Mustard (1 tablespoon): Provides a zesty, slightly spicy note that complements the tanginess.
- Minced Garlic (1 teaspoon): Adds bold, savory flavor to the sauce.
- Liquid Smoke (1 teaspoon, optional): Gives a subtle smoky flavor, mimicking grilled wings.
- Optional Toppings: Sliced Jalapeño Peppers, Finely Chopped Red Onion, Sesame Seeds: Add heat, crunch, and visual appeal.
Substitutions and Variations
- Chicken Wings: Swap for drumettes, thighs, or even cauliflower wings for a vegetarian version (adjust cooking time).
- Ketchup: Use low-sugar or sugar-free ketchup for a healthier option.
- Brown Sugar: Substitute with honey, maple syrup, or a sugar-free sweetener for a different sweetness.
- Vinegar: Replace with apple cider vinegar or white vinegar for a similar tang.
- Dijon Mustard: Use yellow mustard for a milder flavor or spicy brown mustard for more heat.
- Liquid Smoke: Skip if unavailable or add 1/2 teaspoon smoked paprika for a smoky vibe.
- Toppings: Try green onions, cilantro, or crushed peanuts for different textures and flavors.
Pro Tip: Choose fresh, plump wings for the best texture, and pat them dry before seasoning to ensure crispiness when broiling.
Instructions
- Prep the Wings:
- Using a sharp knife, cut through the two joints of each of the 12 chicken wings to separate into drumettes and flats. Discard wingtips or save for stock.
- Sprinkle wings with a dash of pepper and 1/4 teaspoon salt.
- Tip: Pat wings dry with paper towels for better browning.
- Broil the Wings:
- Preheat the broiler. Place wings on a greased broiler pan or baking sheet lined with foil, 4-6 inches from the heat.
- Broil for 6-8 minutes per side, until golden brown and slightly crispy.
- Transfer broiled wings to a greased 5-quart slow cooker.
- Tip: Watch closely to avoid burning; turn wings with tongs for even browning.
- Make the Sauce:
- In a medium bowl, combine 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 (if using), and the remaining 1/4 teaspoon salt. Mix well.
- Pour the sauce over the wings in the slow cooker and toss gently to coat.
- Tip: Ensure all wings are evenly coated for maximum flavor.
- Cook:
- Cover and cook on low for 2-3 hours, until the wings are tender and reach an internal temperature of 165°F.
- Tip: Check at 2 hours, as slow cookers vary; stir gently halfway if possible.
- Serve:
- Transfer wings to a serving platter. Spoon extra sauce over the top or serve on the side.
- If desired, garnish with sliced jalapeños, finely chopped red onion, and sesame seeds.
- Tip: Serve with napkins—these wings are deliciously saucy!
Cooking Tips:
- Broil for Crispiness: Don’t skip the broiling step; it adds texture and locks in juices.
- Toss Gently: Stir wings carefully in the slow cooker to keep them intact.
- Thicken Sauce (Optional): If the sauce is too thin, simmer it in a saucepan for 5-10 minutes after cooking to reduce.
FAQs
Q: Can I skip the broiling step?
A: Yes, but broiling adds crispiness and flavor. If skipping, pat wings dry and cook directly in the slow cooker for 3-4 hours on low.
Q: Are Sweet ‘n’ Tangy Chicken Wings healthy?
A: They’re protein-packed but saucy. Use low-sugar ketchup, less brown sugar, or skinless wings for a lighter version.
Q: Can I make this without a slow cooker?
A: Yes! Broil wings, then bake with sauce in a 350°F oven, covered, for 30-40 minutes, basting halfway.
Q: How do I make it less sweet?
A: Reduce brown sugar to 2 tablespoons and add an extra tablespoon of vinegar or mustard for more tang.
Q: Can I freeze the wings?
A: Yes! Freeze cooked wings and sauce for up to 3 months. Thaw in the fridge and reheat with fresh sauce.
Q: Why is my sauce too thin?
A: If too watery, simmer sauce in a saucepan for 5-10 minutes after cooking to thicken, or add 1 teaspoon cornstarch mixed with 1 tablespoon water.
Q: Can I double the recipe?
A: Yes, use a 6-quart slow cooker and double all ingredients. Cooking time may increase slightly (check at 3 hours).
Q: Is this recipe gluten-free?
A: Check ketchup, Worcestershire sauce, and Dijon mustard for gluten. Use gluten-free versions to ensure it’s gluten-free.