Reviewed: Nov. 10, 2009

Nice and tangy. Next time I'll cut down on the cooking time since these fell off the bone. Not how I generally eat my wings. ;)

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YaYasMom

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Reviewed: Sep. 18, 2009

I tried coating the chicken in flour per suggestions from here and it still turned out really soupy-like. I had to pop them in the broiler for about 10 minutes and they ended being OK. I would rather have baked them instead of done the slow-cooker, but that is just because of preference on tenderness of the wings. Great, easy recipe though, but would have tasted better with just an oven!

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love2cook

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Logan, Utah, USA

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Reviewed: Jul. 4, 2009

The sauce was wonderful, but I followed another reviewer's advice to put the wings in the slow cooker with just a little water- I used chicken broth- for 4 hours on low, then one hour in the oven at 350 degrees with the sauce added before roasting them. They were excellent, my company enjoyed them, and we'll be licking our fingers again tomorrow night when we finish them up!

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Margaret

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Reviewed: Jun. 18, 2009

This was a very flavorful dish with fall of the bone goodness. I made it with drummetts instead of wings and still got great flavor. The sauce is watery but i didn't need to add any sauce to the legs, as they tasted great the way they were. KEEPER!

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kbear1216

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Reviewed: Apr. 30, 2009

This was ok in a pinch. I like the wings better baked. The sauce does get watery and does not stay on the wings. I tried to thicken it up with corn starch. I also put the wings under the brioler to dry them up a bit. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 11, 2009

I did this recipe with pheasant wings and it was delicious. I used Chipotle Tabasco sauce instead of the hot pepper sauce and since we love things spicy upped the amount to about a Tb. Used a few cloves of fresh garlic instead of powdered and skipped the salsa. The sauce seemed pretty scant when it was all put in the slow cooker so since I wanted super tender pheasant wings I added about a cup and a half of chicken broth to cover and then let it cook back down at the end with a little cornstarch to thicken. The flavor was amazing! We had extra sauce at the end which I'm using tonight over a roast!

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allisonh

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Reviewed: Jan. 31, 2009

Easy, tasty, might be better in the oven if you're going for a traditional chicken wing. But slow cooker still has great results.

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DK

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Reviewed: Jan. 19, 2009

I left out the molasses and chili powder. I added a sweet thai chili sauce. After I cooked it in the crockpot, I did broil in the oven for 20 min for a bit more crisp texture. It was very good.

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badger

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Reviewed: Dec. 20, 2008

rob1999, I think you're mistaken. What kind of idiot would put something in a crockpot for 10 minutes? It wouldn't even be warmed up yet!

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RENEE R

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Reviewed: Dec. 6, 2008

i have cooked this and i would rate this a 5. i did change the way i cooked it some what. i oven cooked the chicken and then when done i place them in the slow cooker for 10 min and i also added 1 tbs of maple syrup.there is no need for me to buy them anymore,, there the best!!

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rob1999

Cooking Level: Intermediate

Living In: Hartford, New York, USA

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Reviewed: Nov. 30, 2008

Just OK for me. I made these for a party and was looking for an appetizer I could use the crockpot for to get them done early. By the time my guests showed up (about 5 hours on low) the wings were cooked and flavorful - the sauce was thin, but the wings had absorbed the flavor and were pretty yummy. By the end of the party, though (10 hours or so on low) the wings were overcooked and the meat had fallen off the bones. If I made these again I would take them out before they overcooked, and then maybe bake them in the oven a little so they aren't quite so mushy. And maybe add a little honey for sweetness, and more hot sauce. And definitely buy wingettes if you can find them. Worst thing about this recipe is hacking up the whole chicken wings! Blech!

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kfcempress

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

Unfortunately, despite utilizing the other reviewer's recommendations to improve the dish; this recipe was a total bomb. The texture was awful, the sauce tasteless - what a waste of good ingredients.

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Pam

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Oct. 20, 2008

I liked the idea of cooking wings in a slow cooker but they were just too tender for my liking and the sauce was good but did not stay on the wings. I was disappointed.

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J

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

I made this as a last minute option for a get together we were going to.I did what other viewers recommended and broiled the chicken crispy before putting them in the crock pot.And I also coated the chicken first. It came out great I just recommend adding onion flakes and pepper flakes it gives it just a little more kick..Also broil your wings an extra 15 min when there done in your crock pot. They will still fall of the bone but have a little crunch.Yummm :)

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~dawn~

Cooking Level: Expert

Living In: Windham, New Hampshire, USA

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Reviewed: Oct. 8, 2008

This was sooo yummy and flavorful!! I used drumsticks, a Thai Chilli sause and didnt worry too much about mesurements, but it seemed to work. I didnt want them to be soggy so I did as someone else mentioned and I broiled them from a few minuts when they where done. So good, spicy and sweet.

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Sonja J

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

This was a great recipe. It is easy to make and everyone loved it. The only change I made was adding a little more hot sauce.

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dragonboy4578

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Reviewed: Aug. 26, 2008

Made these for a get together, and everyone loved them. I was a little nervous when I saw how thin the sauce was, but the flavor was exellant, so I guess it doesnt matter how thin or the thick the sauce gets, what matters is the flavor, and these were a delicious...Thanks

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SHABBYCAT

Cooking Level: Expert

Living In: Vacaville, California, USA

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Reviewed: Jun. 15, 2008

When making slow cooker chicken wings, I first cook the wings in a small amount of water in the slow cooker for 4 hours. After draining the wings, I transfer them into the oven for the remaining hour with the sauce & seasoning. This allows the sauce & seasoning to stick to the wings, unlike the slow cooker.

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Cheriselynn

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

I received many compliments on this. The only thing I did differently was added a little honey and some cumin for more of a "sweet smokey" taste. And to thicken the sauce up a bit I stirred in some 'wonder flour' at the end. Great!!

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LOUIE75

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 29, 2008

Hubby said only 3 stars, next time he wants more BBQ sauce flavor or hot wing flavor. I liked them a lot, sauce was a little thin. So I pulled out the chicken legs (I like legs better than wings) and added a water and corn starch mix. Thickened it right up and stuck to the legs very nicely.

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