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.

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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.