Chicken Wings with Spicy Chili Sauce
Maple syrup adds a touch of sweetness to this spicy chili sauce.Slow-Cooker Size: 3-quart
Maple syrup adds a touch of sweetness to this spicy chili sauce.Slow-Cooker Size: 3-quart
Not sure what happened with the other two ratings on this recipe. The low scores are not deserved. I’ve been making this recipe for many years and it’s excellent. A few tips, I don’t use wings, I use skinless chicken thighs or drumsticks. Secondly, I only use garlic chili sauce from huy fung foods (the one with the rooster on the jar). Do not skip the broiling in the oven to get that nice bbq charring before putting only the chicken in the crockpot.
In the picture these wings were either grilled or broiled off. I think that would be a better way to cook these, especially as wings in a slow cooker are soft and mushy, not crispy, which would be what makes them so enjoyable. My son even bakes or grills carry out wings more at home often, as they are sometimes not crisp enough, or soften as you bring them home.
I am a slow cooker lover and willing to try new and unusual things. This was horrid. I let the chicken sit over night in the marinade (which already didnt smell right - but hey, who knows) and cooked per the directions. Gross. From a Southern Living Slow Cooker Cookbook. very disappointing.