Sweet ‘n’ Tangy Chicken Wings
Total TimePrep: 20 min. Cook: 2-1/4 hours
My guests were my family of 5. Followed the recipe with slight change; I didn't have red wine vinegar so I used local brand bbq sauce. Wings came out a little saucy, but we still ate them up. Would recommend putting them in broiler one last time to crisp them up more. I made 4 lbs of wings vs. the 3 because, well, we love wingy!
Slow cooker wings, yes please! This was such an easy recipe to put together and made for an easy potluck contribution.
worst recipe ever, soupy sauce that was ketchup flavored....uck
I used chicken breasts instead of wings as well as substituted 1/2 cup of chili sauce for 1/2 cup of the ketchup. I'm glad that I did because the sauce would have tasted to ketchupy. The sauce turned out a little soupy so I ended up shredding up the chicken and we ate it as barbecue sandwiches.
I used chicken breasts instead of wings. I tasted the sauce and ended up adding additional seasoning to hide the ketchup flavor a little. I would make again.
The sauce was very tasty, but I was disappointed that it didn't thicken up well at all. I used drumsticks since they were cheaper and there's more meat on them. I should have removed the skin from these because they got a little slimy. Taste was awesome though!
They were very good. I used the suggested method of broiling for 10 minutes on each side and removing extra grease with paper towels. The sauce was not soupy or greasy.