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Chicken Wings with Spicy Chili Sauce

Maple syrup adds a touch of sweetness to this spicy chili sauce.

Slow-Cooker Size: 3-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 6 to 8 appetizer servings
  • Cook time: 4 Hours, 8 Minutes
  • Prep time: 10 Minutes
  • Other: 8 Hours


  • 2 1/2 pounds chicken wings (about 13 wings)
  • 3/4 cup maple syrup
  • 1/2 cup chili garlic sauce (we tested with Tuong Ot Toi)
  • 1 small onion, diced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Celery sticks


Cut off wingtips, and discard; cut wings in half at joint.

Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally.

Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on a lightly greased rack in a broiler pan. Broil, 3 inches from heat, 8 minutes or until browned.

Place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours. Serve with reserved 3/4 cup marinade and celery sticks.

Spicy!: The spiciness of this appetizer varies depending on the brand of chili garlic sauce used.


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Chicken Wings with Spicy Chili Sauce Recipe