Crock Pot Chicken Wings
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Crock Pot Chicken Wings
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Looking for a tasty chicken wing recipe that you can make in the crock pot? Look no further! My sticky Crock Pot Chicken Wings in a sweet and tangy sauce will have your taste buds singing!!
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Ingredients
- 2.2 pounds (1 kg) chicken wings
- 2 tsp sweet smoked paprika
- 1 tsp garlic powder or granules
- 1 tsp garam masala or mild curry powder
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp white pepper (optional)
- ½ tsp cayenne pepper
- 3 garlic cloves minced
- 3 tbsp Sweet chili sauce mild
- 2 tbsp light soy sauce
- 1 tbsp olive oil
- 3 tbsp flat leaf parsley or cilantro chopped
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Instructions
- Pat the wings dry using paper towels (do not rinse!). Place in a large ziplock bag or a suitable container such as a Pyrex dish and add all the seasoning ingredients, tossing to coat the chicken wings. Cover and chill in the refrigerator for an hour or longer.
- Add the olive oil, minced garlic, soy sauce and sweet chili sauce to your slow cooker and stir to combine. Arrange the chicken wings on top, in a single layer if possible, and cook on the LOW setting for 3-4 hours or the HIGH setting for 2 hours. Use tongs to turn the wings over halfway through the cooking so that the wings are covered in the sauce.
- Check the wings are cooked using a meat thermometer – the internal temperature should be 165°F / 75°C when you insert the probe in the meaty section of the wings, avoiding the bone. You can serve the wings now or stick them under the broiler or in an air fryer for a few minutes to crisp them up if you like (I served them straight out of the slow cooker).
- Transfer your wings to a platter and spoon any sauce collected in the crockpot over them. Serve with lime wedges and garnish with chopped parsley – YUM!
Equipments used:
Notes
- Can I use frozen chicken wings? If you are using frozen wings it is best to thaw them first. The best way to do this is to place them in the fridge overnight in a covered container. You can also use a microwave on the "defrost"setting. Cook the chicken wings as soon as they are defrosted.
- How to cut chicken wings: you can very easily cut whole wings into flats and drumettes yourself using a sharp knife, kitchen scissors or poultry shears. Take a look at this article for detailed instructions on how to cut chicken wings. Make sure to use a dedicated cutting board for raw chicken or meat – I like this Oxo good grips plastic cutting board.
- You can keep the chicken wings in the slow cooker on the WARM setting to serve later.
- Place leftovers in an airtight container and store in the fridge for 2-3 days. Reheat in an air fryer, microwave or the oven before serving.
Nutrition Information
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Calories
372kcal
(19%)
Carbohydrates
10g
(3%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
104mg
(35%)
Sodium
1314mg
(55%)
Potassium
276mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
795IU
(16%)
Vitamin C
2mg
(2%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 1314mg | 55% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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