Slow Cooker Sweet and Spicy Barbecue Wings

Slow Cooker Sweet and Spicy Barbecue Wings are so delicate the meat tumbles off the bone and melts in your mouth. You outdo the two universes with this intense grill sauce. Made in the stewing pot you will not locate a simpler formula! They pretty much cook themselves.

The zesty stew pepper glue and the nectar and earthy colored sugar meet up to make the ideal sweet and hot covering.

After the wings are moderately cooked, I sear them on the stove until the coating is wonderfully caramelized and tacky.

These wings can be prepared ahead and afterward warmed in the lethargic cooker for serving. There’s no searing, no wreck.

One of our most mentioned formula types are down day starters and we could eat them regularly on the grounds of that.

I mean who needs a game day as a pardon for an incredible hors d’oeuvre? So when we began assembling this book we realized Simple Appetizers required its part!!!

Slow Cooker Sweet and Spicy Barbecue Wings

Recipe by Cecily CarolineCourse: Chicken RecipesCuisine: American
Prep time


Cooking time



Slow Cooker Sweet and Spicy Barbecue Wings are so delicate the meat tumbles off the bone and melts in your mouth.


  • 2 cloves garlic, minced

  • 1 teaspoon kosher salt

  • 2–3 tablespoons chili pepper paste, to taste

  • 2 tablespoons soy sauce

  • 1/2 cup ketchup

  • 1/2 cup packed light brown sugar

  • 3 pounds fresh chicken wing drumettes*

  • 1/4 cup good honey


  • In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
  • Remove the wings from the slow cooker and place on a baking sheet lined with foil. 
  • Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
  • Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
  • *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).