Sweet Heat Wings

Irresistibly Tangy and Sweet Slow Cooker Chicken Wings

If you’re a fan of bold flavors and easy cooking, these irresistibly tangy and sweet slow cooker chicken wings are sure to become your new go-to recipe.

This dish celebrates the perfect fusion of spicy and sweet, with a melt-in-your-mouth tenderness guaranteed to be a crowd-pleaser. Ideal for casual gatherings, game nights, or a delicious family night in, this dish transforms simple chicken wings into a gourmet experience.

The secret to these delightful wings lies in the balance of each ingredient. The hot pepper sauce brings an exciting heat, while the honey adds depth of sweetness, beautifully counteracted by the earthy smokiness of smoked paprika. Prepping is effortless— simply marinate the wings in this savory blend before immersing them in your slow cooker for a couple of hours. This method ensures that the wings soak up every bit of flavor while becoming delectably tender.

For achieving the divine caramelization that makes them a true standout, a quick blast under the broiler after slow cooking is key. This step allows the wings to develop that signature crispy, browned texture, locking in all the deliciousness. Opt for nonstick aluminum foil to prevent sticking and ensure easy cleanup.

To thicken up the tantalizing sauce that’s left behind in the slow cooker, a simple slurry of cornstarch and water works wonders—just whisk until smooth, pour in, and let it cook until the sauce reaches perfection. Serve these chicken wings fresh from the broiler, generously drizzled with your thickened sauce for maximum flavor enjoyment.

Ingredients

• 3 lb chicken wings (or drummettes): These are your canvas. Either option works beautifully, offering juicy, tender meat perfect for absorbing flavors.
• 1 (5 oz) bottle hot pepper sauce: Adds a fiery zing that forms the base of the sauce. Look for one with heat that you enjoy.
• 3 tablespoons honey: Provides the dish with a subtle, sticky sweetness that balances the heat.
• 1 tablespoon smoked paprika: Infuses a smoky depth that rounds out the flavor profile.
• Nonstick aluminum foil: Prevents sticking and makes cleaning up a breeze.
• 2 tablespoons cornstarch: Helps to thicken the sauce, creating a delightful cling.
• 2 tablespoons water: Combines with cornstarch to form a slurry, enhancing the sauce's consistency.

Step-by-Step Instructions

1. Prepare the Wings: Rinse and pat dry your 3 lb of chicken wings or drummettes. Place them in the slow cooker. Remember, clean hands are essential in cooking for both hygiene and best results.
2. Create the Sauce: In a bowl, mix a 5 oz bottle of hot pepper sauce, 3 tablespoons of honey, and 1 tablespoon of smoked paprika. This trio forms the heart of the dish, providing that irresistible bite.
3. Combine Ingredients: Pour the hot pepper sauce mixture over the wings, ensuring each piece is well coated.
4. Slow Cook: Cover the slow cooker and cook on HIGH for 2 to 2 ½ hours, or until the wings are fall-off-the-bone tender.
5. Preheat Broiler: Line a baking sheet with nonstick aluminum foil, then preheat your broiler on HIGH. Place the oven rack in the middle.
6. Broil Wings: Transfer the cooked wings to the prepared baking sheet. Broil for 5–6 minutes, flipping them halfway through, until they’re beautifully browned. A thermometer should read 165°F.
7. Thicken Sauce: In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Pour the mixture into the sauce in the slow cooker, cover, and cook an additional 4-5 minutes until thickened.
8. Serve: Arrange the wings on a platter, pour the thickened sauce over them, and serve warm to enjoy the full aromatic experience.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• Wings not tender enough? Ensure they have cooked long enough in the slow cooker. If not, return them to the slow cooker for additional time.
• Sauce too thin? Increase the cornstarch slurry by small increments, allowing it to thicken bit by bit until the desired consistency is reached.
• Wings don't brown under the broiler? Adjust the oven rack closer to the broiler if needed, and extend the broiling time slightly—keep a close watch to avoid burning.
• Overly spicy? Tame the heat by adding a light drizzle of honey over the wings before serving, or pairing them with a mild dipping sauce.

Ideas for Pairing with the Recipe

• Side Dishes: For a refreshing contrast, serve these spicy wings with a crisp green salad dressed in a light citrus vinaigrette or a cool cucumber and mint yogurt salad to balance the heat.
• Drinks: Chill or balance the spiciness with a cool craft beer, a zesty margarita, or a ginger ale for the non-alcoholic option.
• Desserts or Garnishes: Follow with a creamy panna cotta or a chilled fruit sorbet to cleanse the palate after the rich, flavorful main course.

How to Store Properly

• For refrigeration: Allow leftover wings and sauce to cool completely before placing them in a sealed airtight container. They will keep fresh in the refrigerator for up to 3 days.
• For freezing: Arrange cooled wings in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a preheated oven at 350°F (about 18 minutes) or microwave in a covered dish until heated through.

FAQs

• Can I use another meat cut for this recipe? Yes, this versatile sauce can enhance other chicken parts such as thighs or legs, varying cooking times appropriately for size.
• Is there an alternative to hot pepper sauce? If you prefer milder heat, you can substitute with barbecue sauce for a sweeter twist or a milder buffalo sauce.
• Can I cook on low heat in the slow cooker instead? Cooking on low would require approximately 4 hours but ensures the same tender results.
• What if I don't have a slow cooker? These wings can alternatively be baked slowly in a covered dish in the oven at 300°F for about 2 hours, ensuring you monitor moisture levels.