Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Slow Cooker Honey BBQ Wings
- add review
- #22277
Tender, sticky wings in a homemade spicy honey-barbecue sauce. If a sweeter sauce is desired, skip the Tabasco.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
3 pounds whole chicken wings
1 cup honey
1 1/2 cup ketchup
2 tablespoons vinegar
2 teaspoons seasoned salt
1 teaspoon black pepper
1/2 cup Tabasco sauce (optional)
directions
Cut the chicken wings at the joints and cut off and discard the wing tips. Rinse the wings (if desired) and pat dry with paper toweling.
Place the wings in the crock pot.
Combine the honey, ketchup, vinegar, seasoned salt, pepper, and hot sauce (if using) in a small bowl until combined. Pour the mixture evenly over the wings in the crock pot.
Cover the crock pot and cook on high for 3-4 hours or until the wings are cooked through but not falling off the bone. Serve hot. Refrigerate leftovers.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
For extra crispy wings, broil them for a few minutes after cooking to caramelize the sauce.
Try different types of hot sauce to change up the flavor.
Add a splash of liquid smoke to the sauce for a smoky flavor.
To make a glaze, reduce the sauce on the stovetop until it thickens and brush it onto the wings before serving.
Marinate the wings in the sauce overnight for a more intense flavor.
common recipe questions
What are some ways to adjust the heat level of the sauce?
You can reduce or omit the Tabasco sauce for a milder flavor, or increase it for a spicier kick.
Can I use chicken drumsticks instead of wings?
You can use chicken drumsticks instead of wings for this recipe. Just adjust the cooking time as needed.
Can I make these wings in the oven instead of a slow cooker?
You can bake the wings in the oven at 400 degrees F for about 45-50 minutes, basting with the sauce halfway through cooking.
How should I store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Can I freeze the cooked wings?
You can freeze the cooked wings in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Can I leave the wings intact?
You don't have to cut up the wings but it makes them easier to eat. If you leave them whole you may need to extend the cooking time. Also keep in mind that the thin wing tips may become overcooked and dried out since that part is so much thinner than the rest of the wing.
nutrition data
376 calories, 9 grams fat, 65 grams carbohydrates, 14 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more crock pot chicken wings recipes
reviews & comments
February 4, 2019
easy to make using common ingredients
They looked nothing like the photo. Skins were not crunchy at all. There was a lot of juice made. Wonât make them again
There is no way the skins would be crunchy since this is made in a crock pot. You can put them under the broiler before serving if you wish to give them a firmer texture (a lot of people do that).
May 3, 2017
Great recipe! Sub'd out Frank's Hot Sauce for the Tobasco sauce as I couldn't imagine 1/2 cup without the wings being like fire. I set my crockpot for 6 hours on low and added quartered baby potatoes after about 4 hours; all turned out tender. I then scooped out the sauce which was very thin and put in a sauce pan with 1/2 cup of flour to thicken. Poured the sauce back into crockpot & perfection!
July 23, 2013
Excellent recipe! The balance of sweet to tangy was good. They were on the sweeter side which is what I wanted but had that kick to them from the vinegar and ketchup. The wings were done perfectly at 3 hours. Serve with lots of napkins!!