Over the years, I have been slowly building my party menu repertoire, dishes that never get old and are sure to be a hit with my guests.
Bonus if they’re easy to make.
These sweet and spicy chicken wings are both — delicious and deliciously simply to make, with little hands-on time.
These are everything you want wings to be — spicy and messy with chicken that is is fall-off-the-bone tender. And the dipping sauce is amazing. You won’t miss ranch or blue cheese once you taste this Chinese sweet and spicy sauce.
It has a kick, but finishes sweet thanks to the addition of pure maple syrup.
For best results, you’ll want to marinate the wings overnight.
Then, the next day, give them a quick pass under the broiler, just long enough to brown and crisp up the skin.
Then, toss them into a slow cooker for several hours while you prep for your party.
- 2½ lbs chicken wings
- ¾ cup maple syrup
- ½ cup Chinese chili garlic sauce
- 1 small onion, diced
- 2 Tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- celery sticks
- If necessary, cut off wing tips and discard and cut wings in half at the joint.
- Combine syrup, chili garlic sauce, diced onion, mustard and Worcestershire sauce in a small bowl.
- Reserve ¾ cup marinade. Store in the refrigerator until ready to serve.
- Pour the rest of the marinade into a large zippered bag and add the chicken. Seal bag and toss to coat. Marinate in the refrigerator overnight, or at least 8 hours, turning bag occasionally.
- Place wings, skin side up, on a lightly greased broiler pan.
- Broil, on high, until skin is browned, about 5-10 minutes.
- Place wings in a large slow cooker, cover with marinade from the bag and cook on low for 4 hours.
- Serve with celery sticks and reserved marinade.
Here are some other favorites to add to your party menu.