Slow cooker BBQ wings on a plate with carrots and celery with a football and bowl of chips in salsa in the background.


Slow cooker BBQ wings for the big game

Super Bowl LII, the 52nd Super Bowl, is Sunday, Feb. 4 and with the big game, comes super snack time. While savory items like chicken wings are standard, high-fat and high-calories doesn't have to be. Try to intercept empty calories and fat by making these gluten-free, low sodium slow cooker BBQ wings. Be sure to watch your portion size as well. 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

Nutritional information


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