Honey Garlic Chicken Wings
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Prep Time
5 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
6 Servings
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Calories
503 kcal
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Cuisine
American
Honey Garlic Chicken Wings
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These Slow Cooker Honey Garlic Wings are super easy and flavorful. The sauce is made of garlic, honey, soy sauce and brown sugar. These are great for dinner but always a crowd pleaser for get-togethers.
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Ingredients
- 3 pounds chicken wings
- 1 cup honey
- ½ cup low sodium soy sauce
- 4 each garlic cloves minced
- ⅓ cup brown sugar
Instructions
- In your slow cooker place all the wings.
- In a small bowl combine the honey, soy sauce, garlic and brown sugar.
- Reserve ¼ cup of the sauce.
- Pour over the wings.
- Cook on low for 4-6 hours until tender.
- Optional; Place the wings on a foil lined baking sheet. Brush them with the reserved sauce and broil until glazy.
- Serve!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. If freezing, they can be stored for up to 2 months.
- You can add more brown sugar if you like a sweet wing.
- You can add some red pepper flake if you want a spicy wing!
Nutrition Information
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Calories
503kcal
(25%)
Carbohydrates
60g
(20%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
94mg
(31%)
Sodium
860mg
(36%)
Potassium
314mg
(9%)
Fiber
0.3g
(1%)
Sugar
58g
(116%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 860mg | 36% |
| Potassium | 314mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 58g | 116% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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