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A simple method with extraordinary results, these chicken wings are a real crowd-pleaser. Make the most tender, fall-off the bone wings using a slow cooker and they’ll come out perfectly every time. The balsamic vinegar and molasses in the sauce add a depth of flavor that sugar just can’t match. There’s no dainty way to eat these, so grab a napkin and dig in!
3 pounds chicken wings
salt, to taste
pepper, to taste
1/3 cup Tuscanini Balsamic Vinegar
1/3 cup soy sauce
1/4 cup honey
2 cloves garlic
1 tablespoon Tonnelli Sriracha (or more if you like it spicy)
2 tablespoons Haddar Brown Sugar
2 tablespoons molasses
2 tablespoons cornstarch
2 tablespoons water
Season chicken with salt and pepper. Place wings in the slow cooker.
In a bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, Sriracha, sugar, and molasses.
Pour over chicken, making sure all the wings are covered with the sauce.
Cook three to four hours on low. (Short on time? Cook on high for two hours.)
Line a baking sheet with aluminum foil and place a wire rack on top of it. Using tongs, carefully remove wings, transferring to the wire rack. Turn the slow cooker to high.
In a small bowl, whisk together cornstarch and water. Add to the slow cooker and cook for 10 minutes, until the sauce thickens.
Brush wings with the sauce. For added crispiness, broil on high for three minutes, and then brush with sauce once more.
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