Photo: Oxmoor House
Prep Time
10 Mins
Cook Time
4 Hours 8 Mins
Other Time
8 Hours
Makes 6 to 8 appetizer servings

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

Slow-Cooker Size: 3-quart

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Southern Living Slow-Cooker Cookbook

Ratings & Reviews

jenmax's Review

September 07, 2012
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.

kita817's Review

October 26, 2009
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.