Slow Cooker Sweet and Tangy Wings



It's Day 2 of Slow Cooker Week and I am excited to present to you, my Slow Cooker Sweet and Tangy Wings.

These wings are the perfect slow cooker appetizer for your next party.


I took chicken drummettes and marinated them in a sweet and tangy sauce, that has pineapple juice, ketchup, brown sugar, apple cider vinegar vinegar, and lots of spices.

I marinated my wings overnight but if you're in a rush, try to marinate them for at least four hours.


I placed the wings in the slower cooker and cooked for 5 hours on high.

Next, I transferred the wings to a baking pan, basted them with some reserved marinade and broiled them for 5 minutes on each side, giving the wings a nice crispy texture.


Look what we have created. These wings are sweet from the pineapple juice and tangy from the vinegar based marinade.

I loved the taste of these wings, but no one loved them more than Big Goo...I had to tell him, this makes four servings, not one!

Slow Cooker Sweet and Tangy Wings

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes plus marinating time
Servings: 4

Ingredients:

25 chicken drummettes or 4 lbs
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoon olive oil

For the Marinade:

2 cups ketchup
1 cup pineapple juice
1/4 cup apple cider vinegar
8 tablespoon brown sugar
1/2 tablespoon black pepper
1/2 tablespoon dry mustard
2 teaspoon creole seasonings or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon molasses
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce

Directions:

Rinse chicken drummettes and pat dry, place in a large bowl, coat with olive oil and spices, mix well and set aside.

Mix all marinade ingredients together and reserve 1 cup and pour remaining marinade over chicken. Allow chicken  to marinate in the refrigerator for at least 4 hours or overnight.

Remove from the refrigerator, place chicken and marinade in slow cooker and cook on high for 4 hours.

Preheat oven to broil.

Transfer chicken wings from slow cooker to a baking pan, discard slow cooker juices, baste with reserved marinade, broil for 5 minutes on each side, baste both side of wings. Remove from oven and serve.


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