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Sweet 'n' Tangy Chicken Wings (Crockpot)


  • 3 lbs. chicken wingettes (about 30 wings)
  • 1/2 tsp. salt, divided (I use sea salt)
  • Dash Pepper
  • 1-1/2 cups ketchup
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  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1 tsp. minced garlic {or to taste}
  • 1 tsp. Liquid Smoke, optional
  • Sesame seeds, optional


Sprinkle chicken wingettes with a dash of salt and pepper. Broil 4-6 inches from the heat for 5 to 10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker (crockpot). Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired and remaining salt; pour over wingettes. Toss to coat. Cover and cook on LOW for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired.

Yield: about 2-1/2 dozen

By Connie from Cotter, AR


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