Easy Slow Cooker Sweet ‘n’ Tangy Chicken Wings (Fall-Off-The-Bone!)

Introduction & Inspiration

Get ready for some of the most flavorful and fall-off-the-bone tender chicken wings you’ve ever made, all thanks to a brilliant broil-then-slow-cook method! These Sweet ‘n’ Tangy Chicken Wings start by getting a beautiful golden-brown crisp under the broiler, then they’re transferred to the slow cooker to simmer gently in a luscious homemade sauce. The sauce is a perfect blend of sweet ketchup and brown sugar, tangy red wine vinegar, savory Worcestershire, a kick of Dijon, garlic, and optional liquid smoke for that extra barbecue feel.

My inspiration for this recipe comes from wanting chicken wings that deliver both a touch of initial crispness and that deep, saucy, slow-cooked tenderness that makes them irresistible. The two-step cooking process might seem a little extra, but it truly yields the best of both worlds!

These wings are perfect for game days, parties, casual get-togethers, or anytime you’re craving a truly satisfying and flavorful chicken wing experience. They are sticky, sweet, tangy, and so easy to devour! It is a perfect recipe for wing lovers.

Nostalgic Appeal / Comfort Factor

Chicken wings are quintessential comfort food, deeply ingrained in American culinary culture. They evoke feelings of fun gatherings, sports events, casual pub fare, and the simple joy of eating delicious, saucy finger food. The sweet and tangy flavor profile of the sauce in this recipe is also a classic, beloved combination reminiscent of many favorite barbecue or glazed meat dishes.

This recipe, with its tender meat and rich, flavorful sauce, taps directly into that comforting appeal. The process of first broiling then slow-cooking the wings creates a depth of flavor and texture that feels both satisfyingly home-cooked and a little bit special.

They deliver that “finger-licking good” experience that makes wings such a universally loved comfort food. A perfect comfort food appetizer.

Homemade Focus (Sauce & Two-Step Cooking)

This recipe is a wonderful example of achieving incredible flavor through simple homemade preparation. The star homemade component is the sweet and tangy barbecue-style sauce, which you’ll whisk together from scratch using common pantry staples like ketchup, brown sugar, vinegar, and spices.

The homemade focus also shines in the specific two-step cooking process: first, broiling the seasoned wings to render some fat and develop a nice initial color and slight crispness, and then transferring them to the slow cooker to simmer gently in the homemade sauce until incredibly tender. This thoughtful method ensures perfectly cooked wings that are deeply infused with flavor.

It’s about taking simple chicken wings and transforming them through a homemade sauce and a smart cooking technique into something truly special and flavorful. The homemade sauce is delicious.

Flavor Goal

The primary flavor goal is exceptionally tender, juicy chicken wings thoroughly coated in a rich, sticky, sweet, and tangy sauce, with a subtle smoky undertone (especially if using liquid smoke). The initial broiling should impart a slight crispness to the skin, which will then soften and meld with the sauce during slow cooking.

The sauce itself should be a harmonious blend of sweet (from ketchup and brown sugar), tangy (from red wine vinegar and Dijon mustard), savory (from Worcestershire sauce and garlic salt), and aromatic (from garlic and optional liquid smoke). The chicken should be fall-off-the-bone tender and have absorbed the delicious sauce flavors.

The overall experience should be incredibly flavorful, saucy chicken wings that are both sweet and tangy, with a satisfyingly tender texture. A perfect balance between flavour and texture.

Ingredient Insights

• Chicken Wings (Whole): About 2.5 pounds. The recipe calls for cutting them into 3 sections (drumette, wingette/flat, and tip) and discarding the tips. This is standard practice for preparing wings.
• Salt & Pepper: For initial seasoning of the wings.
• Sauce Components:
  • Ketchup: Forms the sweet and tangy tomato base of the sauce.
  • Packed Brown Sugar: Adds deep molasses sweetness and helps create a sticky glaze.
  • Red Wine Vinegar: Provides essential acidity to balance the sweetness.
  • Worcestershire Sauce: Adds complex umami, savory depth.
  • Dijon Mustard: Contributes a sharp tang and helps emulsify the sauce.
  • Minced Garlic: Fresh minced garlic for aromatic flavor. (Garlic salt is listed, which contains salt; recipe also calls for salt separately – careful not to over-salt).
  • Liquid Smoke (Optional): Adds a smoky barbecue flavor without actual smoking. Use sparingly.
  • (Salt – remaining part): Added to the sauce; be mindful of salt in ketchup, Worcestershire, and garlic salt.
• Optional Toppings (Sliced Jalapeno Peppers, Finely Chopped Red Onion, Sesame Seeds): For added flavor, texture, and visual appeal when serving.

Essential Equipment

• Sharp Knife or Kitchen Shears: For cutting the whole chicken wings into sections.
• Cutting Board:
• Broiler Pan (or Baking Sheet with a Rack): For broiling the chicken wings initially. A rack helps with even browning and fat drainage.
• 5-quart Slow Cooker (Crockpot): The main cooking vessel. Needs to be greased.
• Small Mixing Bowl: For whisking together the sauce ingredients.
• Measuring Cups & Spoons:
• Tongs: For handling and turning wings.
• Serving Platter:

Ingredients

(Original recipe doesn’t specify yield, but 12 wings / 2.5 lbs typically serves 3-4 as main, or more as appetizer)

Chicken Wings:

• ▢ 12 whole chicken wings (about 2 ½ pounds)
• ▢ ½ teaspoon salt, divided (dash for chicken, remaining for sauce if needed)
• ▢ Dash pepper

Sweet ‘n’ Tangy Sauce:

• ▢ 1 ½ cups ketchup
• ▢ ¼ cup packed brown sugar
• ▢ ¼ cup red wine vinegar
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 teaspoon minced garlic (about 2-3 cloves)
• ▢ 1 teaspoon liquid smoke (optional)
• ▢ (Remaining salt from ½ tsp total, if needed)

Optional Toppings:

• ▢ Sliced jalapeno peppers
• ▢ Finely chopped red onion
• ▢ Sesame seeds

Step-by-Step Instructions

1. Prepare and Broil the Chicken Wings:

• If using whole chicken wings, prepare them by locating the two joints on each wing. Using a sharp knife or kitchen shears, carefully cut through each joint to separate the wing into three sections: the drumette, the wingette (or flat), and the wing tip. Discard the wing tips (or save them for making chicken stock). You should have 24 drumette and wingette pieces.
• Pat the chicken wing pieces thoroughly dry with paper towels. Sprinkle them lightly with a dash of salt and pepper.
• Arrange the seasoned wing pieces in a single layer on a broiler pan (ideally with a rack to allow fat to drip).
• Adjust your oven rack so it is about 4-6 inches from the broiler heat source. Preheat the oven’s broiler.
• Broil the chicken wings for 6-8 minutes on each side, turning once, until they are nicely golden brown and some of the fat has rendered. Watch them very carefully as they can burn quickly under the broiler.

2. Prepare Slow Cooker and Sauce:

• While the wings broil (or just after), lightly grease the insert of your 5-quart slow cooker.
• In a small or medium mixing bowl, combine the ketchup, packed brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, minced garlic, optional liquid smoke, and the remaining salt (start with about 1/4 teaspoon, taste and add more if needed, considering the saltiness of other ingredients).
• Whisk all the sauce ingredients together until well combined and smooth.

3. Combine Wings and Sauce in Slow Cooker:

• Once the chicken wings are golden brown from broiling, carefully transfer them from the broiler pan to the prepared slow cooker.
• Pour the prepared sweet and tangy sauce mixture evenly over the wings in the slow cooker.
• Using tongs or a spoon, gently toss the wings in the sauce to ensure all pieces are well coated.

4. Slow Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 2-3 hours, or until the chicken is very tender and cooked through, and the sauce has thickened slightly and melded with the wings.

5. Serve:

• Once cooked, carefully transfer the hot, saucy Sweet ‘n’ Tangy Chicken Wings to a serving platter.
• If desired, garnish with optional toppings like sliced jalapeno peppers, finely chopped red onion, and/or a sprinkle of sesame seeds.
• Serve immediately while warm. Have plenty of napkins ready! Enjoy!

Troubleshooting

• Wings Burning Under Broiler: Broiler too hot, wings too close to element, or broiled too long. Watch like a hawk! 6-8 minutes per side is a guideline; adjust based on your broiler. The goal is golden brown, not charred black.
• Wings Not Tender Enough After Slow Cooking: Didn’t cook long enough on LOW, or slow cooker runs cool. Ensure full 2-3 hours or until meat is easily pulling from bone.
• Sauce Too Thin: While the sauce will naturally be a bit looser from the chicken juices, if it’s extremely thin, you can carefully remove the cooked wings, pour the sauce into a saucepan, and simmer it on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce in the slow cooker on HIGH for the last 15-20 minutes.
• Sauce Too Sweet/Tangy: Depends heavily on brand of ketchup/BBQ sauce (if subbed). Adjust brown sugar or vinegar next time. A pinch more salt can sometimes balance sweetness.
• Skin Not “Crispy”: The initial broiling step helps render fat and get some color. However, after slow cooking in sauce, the skin will be very soft and glazed, not crispy like deep-fried wings. This is expected for this method. If you want crispier skin after slow cooking, you could carefully transfer the sauced wings to a baking sheet and broil again for a few minutes at the very end (watch constantly!).

Tips and Variations

• Broiling is Key (for this recipe): The initial broil helps render fat and gives the wings better color and texture before they go into the slow cooker.
• Pat Wings Dry: Before seasoning and broiling, patting wings very dry helps them brown better.
• Sauce Flavor: Taste your sauce before adding to wings and adjust (more brown sugar for sweetness, more vinegar for tang, more spice if desired).
• Spice it Up: Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to the sauce for more heat.
• Garlic & Onion Powder: For extra savory depth, add 1/2 teaspoon each of garlic powder and onion powder to the sauce.
• Different Sweetener: Maple syrup could substitute for some of the brown sugar.
• No Liquid Smoke? If you don’t have it or don’t like it, simply omit. Using a smoked paprika in the initial seasoning of wings (not in this recipe, but an idea) could add a smoky note.
• Air Fryer Initial Cook: Instead of broiling, you could air fry the seasoned wings at around 400°F for 10-15 minutes until browned and fat is rendered, then transfer to slow cooker with sauce.

Serving and Pairing Suggestions

• Serve Hot & Saucy: These wings are messy and delicious!
• Appetizer or Main: Perfect as a party appetizer, game day snack, or a casual main course.
• Classic Wing Accompaniments: Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping (the coolness complements the sweet/tangy sauce).
• Sides for a Meal: If serving as a main, pair with coleslaw, potato salad, French fries, or corn on the cob.

Nutritional Information

(Note: Estimated, per serving, assuming 4-6 servings from ~2.5 lbs wings. Highly variable based on wing size, skin/fat consumed, sauce ingredients.)

• Calories: 450-650+ per serving
• Fat: 25-40g+
• Saturated Fat: 8-15g+
• Cholesterol: 150-200mg+
• Sodium: 900-1400mg+ (Ketchup, soy sauce if used in teriyaki, Worcestershire, Creole seasoning, garlic salt are high)
• Total Carbohydrates: 25-40g+ (Mostly from ketchup, brown sugar)
• Dietary Fiber: <1g
• Sugars: 20-35g+ (from ketchup, brown sugar)
• Protein: 25-35g+

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Recipe Summary and Q&A

Summary: These Slow Cooker Sweet ‘n’ Tangy Chicken Wings are prepared by first cutting whole chicken wings into sections, seasoning them with salt and pepper, and broiling them until golden brown. The broiled wings are then transferred to a greased 5-quart slow cooker. A homemade sauce made from ketchup, packed brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, minced garlic, and optional liquid smoke is poured over the wings. The wings are cooked covered on LOW for 2-3 hours until tender. They are served hot, optionally topped with sliced jalapenos, chopped red onion, and sesame seeds.

Q&A:

• Q: Why broil the wings before slow cooking? Can I skip this step?
  • A: Broiling the wings first helps to render out some of the excess fat from the skin and gives the skin a nice golden color and slightly crispier initial texture. While the skin will soften during slow cooking in the sauce, this pre-broiling step adds flavor and improves the final appearance. You can skip it and add raw wings directly to the slow cooker with the sauce, but they may release more fat into the sauce and the skin won’t have that initial browning. If skipping, you might need to skim more fat from the sauce later.
• Q: Can I use frozen chicken wings?
  • A: It’s generally best to thaw chicken wings completely before broiling and slow cooking to ensure even cooking and proper browning. If using frozen, thaw them fully in the refrigerator first.
• Q: My sauce seems very thin. Will it thicken?
  • A: The sauce will thicken somewhat during the 2-3 hour slow cooking process as some liquid evaporates and the sugars concentrate. If it’s still thinner than you’d like at the end, you can carefully remove the wings, pour the sauce into a saucepan, and simmer it on the stovetop for 5-10 minutes to reduce and thicken it further before tossing the wings back in or serving it over them.
• Q: Can I make these wings spicier?
  • A: Absolutely! Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to the sauce mixture. You could also add a few dashes of your favorite hot sauce.