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Slow cooker BBQ wings

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    Slow cooker BBQ wings Gluten Free Low Sodium

    It's easy to overeat this finger food! Leaving the remains (bones) of the wings on your plate may serve as a visual reminder to stop eating when you’re full.


    1/4 cup balsamic vinegar
    1/4 cup Worcestershire sauce
    1/4 cup unsweetened 100% pineapple juice
    1/4 cup molasses
    1/4 cup packed brown sugar
    1/2 teaspoon ground cumin
    1 tablespoon smoked paprika
    4 cloves garlic, minced
    3 jalapeño peppers, seeded and minced
    3 pounds chicken wings
    2 tablespoons cornstarch
    2 tablespoons water


    1.  In a large bowl, combine the first 9 ingredients. Mix well.
    2. Place wings into the slow cooker. Pour the sauce (made in step 1) over the wings. Mix until wings are well coated. Cover and cook on low for 3 to 4 hours. (You can also cook on high for 1 to 2 hours.)
    3. In a small bowl, combine the cornstarch and water. Pour mixture into the slow cooker. Mix. Cover and cook on high for 15 to 20 minutes or until sauce thickens.
    4. Serve warm.

    Makes 30 servings

    Carb choices per serving: 0


    If you want to add extra heat to the wings, include some (or all) of the seeds from the jalapeño peppers.

    Nutrition Facts