Description
How to make juicy Dump And Go Slow Cooker Chicken Wings with minimal ingredients that are perfect for busy weeknights and game day!
Ingredients
- Main Components:
- 3 lbs. chicken wings, patted dry
- 1 cup low-sodium chicken broth
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup packed light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- Flavor Builders:
- 4 cloves garlic, minced
- 1 teaspoon ginger powder
- 1–2 teaspoons Sriracha (optional, for heat)
- 1 teaspoon onion powder
- Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Thickener & Garnish:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh green onions, sliced (for garnish)
Instructions
- Prep Wings & Sauce: Start by patting your chicken wings dry. In a bowl, whisk together the broth, soy sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. This forms the flavorful base for your Dump And Go Slow Cooker Chicken Wings.
- Add Flavors: Now, add the minced garlic, ginger powder, Sriracha (if using), onion powder, smoked paprika, and black pepper to the liquid mixture. Whisk everything together until well combined and fragrant.
- Load Slow Cooker: Carefully arrange the patted-dry chicken wings in your slow cooker. Pour the entire flavorful sauce mixture evenly over the wings, ensuring they are well coated for maximum flavor absorption.
- Slow Cook Wings: Cover your slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. The wings should be incredibly tender and easily pull apart when done, creating perfect Dump And Go Slow Cooker Chicken Wings.
- Thicken Sauce: Once wings are cooked, carefully remove them. In a small bowl, whisk cornstarch with cold water to create a slurry. Stir this slurry into the hot sauce in the slow cooker and cook for 10-15 minutes until thickened.
- Coat & Serve: Return the cooked wings to the thickened sauce, tossing gently to coat them completely. This ensures every bite is bursting with flavor. You can broil them briefly for crispier skin if desired.
- Garnish & Enjoy: Transfer your delicious Dump And Go Slow Cooker Chicken Wings to a serving platter. Garnish generously with fresh sliced green onions for a pop of color and extra freshness. Enjoy immediately!
Notes
Pat wings thoroughly dry to ensure maximum flavor absorption and better sauce adherence.
Store leftover wings in an airtight container in the refrigerator for 3-4 days; reheat gently until warmed through.
For a gluten-free option, swap regular soy sauce for gluten-free tamari and ensure Worcestershire sauce is gluten-free.
Serve warm, garnished with green onions; they pair wonderfully with fluffy steamed rice or a crisp coleslaw.
Whisk all sauce ingredients 1-2 days ahead and refrigerate in an airtight container for quicker prep.
Briefly pan-sear wings before slow cooking for richer depth and beautifully caramelized, crispier skin.
**Allergy Information:** Soy, Gluten, Fish