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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7 users found this review helpful

Reviewer:

Margaret

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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2 users found this review helpful

Reviewer:

kbear1216

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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4 users found this review helpful

Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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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3 users found this review helpful

Reviewer:

allisonh

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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2 users found this review helpful

Reviewer:

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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4 users found this review helpful

Reviewer:

badger

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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8 users found this review helpful

Reviewer:

RENEE R

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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Reviewer:

rob1999

Cooking Level: Intermediate

Living In: Hartford, New York, USA

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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Reviewer:

kfcempress

Cooking Level: Intermediate

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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1 user found this review helpful