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
Scale
- 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.