Crock-Pot Sweet and Savory Chicken Wings
My oldest loves eating chicken wings. She prefers a mild or slightly spicy wing but the older she gets, the more she will eat wings in just about any sauce. I like to try new sauces at least once a month. And, my youngest really loved the sweet taste in these wings.
Once the Crock-Pot Sweet and Savory Chicken Wings cook, you can toast them a little in the broiler. This helps to put a crispiness to the outside of the wings. Add the wings back to the slow cooker and stir them in the sauce well before serving.
Chicken can be cooked frozen in the crock-pot. Frozen chicken does add more liquid to the slow cooker. Keep this in mind when cooking.
Remember, chicken has to be cooked to an internal temperature of 165 degrees. Check the chicken with a meat thermometer before removing the chicken from the slow cooker.
Slow cooker clean up after: This sauce leaves a big mess in the crock. You can use a liner before adding the ingredients. Crock-Pot liners are easy to use and great for an after clean up. Just remove the bag and toss. If you prefer not to use the liners, soak the crock in soapy water over night. You will be able to wipe out the crock with ease.
More recipes like this:
Thai Chicken Wings with Peanut Sauce
Crock-Pot Sweet and Savory Chicken Wings
Ingredients
- 16 Whole Chicken Wings and Legs
- 1 Cup White Sugar
- 1 Cup Apple Cider Vinegar
- 1/2 Cup Ketchup
- 2 Tablespoons Soy Sauce
- 3 Cubes Chicken Bouillon
- 1/2 Cup Water
- 6 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. Set aside.
- Placed thawed chicken wings in a 4qt or larger crock-pot.
- Cover with the liquid mixture.
- Cover and Cook on LOW for 4 hours.
- Remove the chicken from the crock-pot and set aside.
- Add the cornstarch to the remaining liquid and stir well. The liquid should thicken some.
- Add the chicken back into the liquid and stir well.
- Serve on WARM.
