Slow Cooker Chicken Wings Two Ways

      

(Weight Watchers Friendly Crock Pot Cooking Day 122)

I love chicken wings, but not all the fat and calories associated with the kind that are fried.

So, I decided it was time to give slow cooker chicken wings a try.

After way too much time spent deciding how to make them, I finally opted to divide my bag of wings in half and cook each in a different sauce.

In one CrockPot I made slow cooker wings in a teriyaki ginger sauce. In another, slow cooker wings in a sweet spicy BBQ sauce….

Crock Pot Chicken Wings

Slow Cooker Chicken Wings

I did a little research before making these slow cooker chicken wings. Some recipes tell you to toss the wings and sauce into the crock pot. Others tell you to bake or broil them first. And others direct you to broil them at the end.

I wasn’t sure which approach to take until I read this recipe for slow cooker chicken wings, where the CrockPot Lady Stephanie O’Dea said, “Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.”

I’m glad I took this extra step. During baking the wings released a LOT of water and grease that would have ended up in the crock pot, and significantly diluted the sauce!

We loved both batches of slow cooker chicken wings so much it’s hard to chose a favorite.  They were fall-off-the-bone tender and full of flavorful. But if I had to call it, I’d say that the teriyaki-ginger won by the slimmest of margins.

Enjoy!

5.0 from 1 reviews

Slow Cooker Chicken Wings – Teriyaki Ginger
 
Prep time
Cook time
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Moist and tender slow cooker chicken wings cooked in a delectable teriyaki-ginger sauce.
Author:
Recipe type: Appetizer
Serves: 16
Ingredients
  • 3 pounds chicken wings (about 16 wings)
  • Salt and freshly ground black pepper
  • ½ cup teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger paste (I use jarred)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon crushed garlic (I used jarred)
  • Optional garnishes: sesame seeds, sliced green onions
Instructions
  1. Ideal Slow Cooker Size: 4-Quart
  2. Preheat oven to 400 degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That’s what I do.)
  3. Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
  4. In a bowl, stir together the teriyaki sauce, honey, fresh ginger paste, fresh lime juice and crushed garlic. Pour over the wings making sure they all get coated with the sauce.
  5. Cover and cook on LOW for 4 hours or until the wings are tender. Stir at least once to make sure that the wings are evenly coated with the sauce.
  6. Sprinkle with sesame seeds and green onions if desired.
Martha’s Notes
Nutrition Estimates Per Serving (1 wing): 68 calories, 3.8 g fat, 3 g carbs, 5.6 g protein and *2 Points Plus

 

5.0 from 1 reviews

Slow Cooker Chicken Wings – Sweet and Spicy BBQ
 
Prep time
Cook time
Total time
 
Slow Cooker Chicken wings cooked in a delectable sweet and spicy BBQ sauce until tender
Author:
Recipe type: Appetizer
Serves: 16
Ingredients
  • 3 pounds chicken wings (about 16 wings)
  • Salt and freshly ground black pepper
  • ½ cup hickory flavored barbecue sauce
  • 1-1/2 tablespoons dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon hot sauce (I used Frank’s Red Hot)
Instructions
  1. Ideal Slow Cooker Size: 4-Quart
  2. Preheat oven to 400 degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That’s what I do.)
  3. Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
  4. In a bowl, whisk together the barbecue sauce, mustard, vinegar, honey and hot sauce. Pour over the chicken wing pieces and toss gently until completely coated.
  5. Cover and cook on LOW for 4 to 4-1/2 hours or until the wings are tender.
  6. Stir at least once to make sure that the wings are evenly coated with the sauce. Serve hot.
Martha’s Notes
Nutrition Estimates Per Serving (1 wing): 72 calories, 3.8 g fat, 4.2 g carbs, 5 g protein and *2 Points Plus

If you liked slow cooker chicken wings you might also like:

Easy Crock Pot Chicken Tikka Masala
Crock Pot Cocktail Sausages
Easy Slow Cooker French Onion Meatballs

*PointsPlus® for slow cooker chicken wings calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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Comments

  1. says

    These sound wonderful! Thanks to you I now have two slow cookers so I can try out both recipes (maybe for games on Sunday). I still can’t believe I won a slow cooker from your blog. It is so pretty and Im really excited about it being a take & go model! Again….THANK YOU!

  2. Jackie P says

    This is what I have been looking for. I wanted to get rid of some fat first, but I didn’t know exactly what to do! Thanks. I’m going shopping right now :)

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