Description
Tender, flavorful chicken wings slow-cooked in a Crock Pot and finished off for a crispy texture. Perfect for game days or parties.
Ingredients
Units
Scale
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, and red pepper flakes.
- Place chicken wings in the Crock Pot and pour the sauce over them. Stir to coat evenly.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until wings are tender.
- Optional: Preheat oven to 400°F (200°C) or set broiler to high.
- Transfer wings to a baking sheet lined with foil and broil or bake for 5-10 minutes to crisp the skin.
- Meanwhile, pour the cooking liquid from the Crock Pot into a saucepan. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce and cook until thickened.
- Brush or toss the crispy wings with the thickened sauce before serving.
Notes
- You can skip the broiling step if you prefer softer wings.
- For spicier wings, add more crushed red pepper or a dash of hot sauce.
- Serve with ranch or blue cheese dressing and celery sticks.
Nutrition
- Serving Size: 5-6 wings
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg