- 2 lbs chicken wings
- ¾ cup dijon mustard
- ½ cup honey
- 2 tbsp red wine vinegar
- Fresh rosemary
- S&P to taste
- Add chicken wings to slow cooker.
- In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
- Top with fresh rosemary.
- Cook HIGH 2-3 hours.
- Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.
First I broiled the wings in the oven until the skin was a little crisp prior to adding them to the slow cooker. Most people broil after. My wings are usually so tender when they’re done cooking that they fall apart when I go to take them out the slow cooker. If you broil them before, they’ll hold a little better. If you’re going to do this, don’t broil them too long. Just 3-5 minutes or so on each side. You don’t want to flat-out cook the wings.
Second, I blended all the sauce ingredients in the food processor before pouring it over the chicken wings. Normally I just whisk the sauce but the dijon I used this time had really big mustard seeds. Too big in my opinion hence the food processor. Again, these two steps are purely optional.
This cooks in a quick 2 hours on HIGH. This recipe is a great appetizer or game-day snack. You can swap out chicken wings for chicken breast (bone-in, boneless, skin-on or skinless), thighs and even pork chops or tenderloin.