slow cooker sweet and savory chicken wings
Slow Cooker Sweet and Savory Chicken Wings
My kids love chicken wings. They also love going out to get restaurant style wings but Mom does not love the price of eating out. The kids do love it when I cook wings at home with a side of cheesy potato wedges. I do try and mix things up from time to time and make different sauces for them to try.
Thaw the chicken the night before in the refrigerator. You can also place the bag in a bowl of cool water and allow the wings to thaw a little quicker. Add the thawed chicken to the slow cooker. You want to cook the ingredients for the sauce (except the corn starch) on the stove to get a good mixture. Pour the cooked sauce over the wings and let the slow cooker do the rest of the work.
Once the wings are fully cooked (165 degrees internal temperature), either serve on WARM from the slow cooker or toast the wings in the broiler then add back to the slow cooker.
You can use this basic recipe to cook chicken wings and legs and alternate the type of sauce you use. I have a honey buffalo sauce that I love and my oldest has a mild version that she prefers. Both of which I make and keep in the refrigerator.
slow cooker sweet and savory chicken wings
slow cooker sweet and savory chicken wings
More recipes like this:
Slow Cooker Sweet and Savory Chicken Wings
Ingredients
- 3 Pounds Chicken Wings and Legs
- 1 Cup Apple Cider Vinegar
- 1 Cup Granulated Sugar
- 1/2 Cup Ketchup
- 2 Tablespoons soy sauce
- 3 Cubes Chicken Bouillon
- 1/2 Cup Water
- 5 Tablespoons Corn Starch
Instructions
- On the stove top, combine sugar, apple cider vinegar, ketchup, bouillon cubes and soy sauce. Bring to a boil and remove from heat.
- Add the thawed chicken wings and legs to a 5 qt slow cooker.
- Pour the liquid sauce over the top of the wings.
- Cover and cook on LOW for 4 hours.
- Remove the chicken wings from the slow cooker. Whisk in the corn starch to thicken the liquid left in the slow cooker. Add the chicken back to the slow cooker and mix into the sauce.
- Serve on WARM with sliced carrots and celery and ranch or blue cheese for dipping.