Tender, sticky wings in a homemade spicy honey-barbecue sauce. If a sweeter sauce is desired, skip the Tabasco.
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)
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.
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.
You can reduce or omit the Tabasco sauce for a milder flavor, or increase it for a spicier kick.
You can use chicken drumsticks instead of wings for this recipe. Just adjust the cooking time as needed.
You can bake the wings in the oven at 400 degrees F for about 45-50 minutes, basting with the sauce halfway through cooking.
Store leftover wings in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can freeze the cooked wings in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
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.
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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!!