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Hot and Sticky Wings Recipe

Hot and Sticky Wings

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

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  • on August 31, 2012

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    I dont understand why this recipe doesn't have 5 stars. I love this for making wings for a large group. I sometime prepare in advance and put them in the oven

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  • on February 03, 2011

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    Too sweet and just strange tasting. Felt like I was eating a dessert with chicken in it but that
    could be my fault. I had to alter my ingredients slightly because I couldn't find Apricot-Pineapple preserves in my area. I bought a jar of Apricot Jam, crushed up some fresh pineapple for that part of the recipe. I followed everything else the way it was supposed to be. I agree with some of the other comments. Was very watery, too sweet and the chicken was disintegrated. I would be willing to try it again only by altering the recipe.

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  • on February 03, 2011

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    your recipe is great and easy to make in a busy moms day. thank you

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  • on December 29, 2010

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    This is one of my favorite recipes. Whenever I make these wings, they go FAST. They are so flavorful and delicious. The meat is tender and comes right off the bone. I had no idea a crock pot recipe for wings would be so good! I added an extra jalapeño pepper for more spice.

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  • on November 14, 2010

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    I have made these several times and love them. After they are done, I will finish them in the broiler to crisp them up and carmelize.

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  • on September 04, 2010

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    First of all, I don't know why this recipe was considered Greek. Maybe the obscene amount of oregano this recipe calls for. There was so much oregano we couldn't taste anything else. The sauce with lots of adjustments might be good. The cooking time on this recipe is also ridiculous. The wings fell apart and had to be eaten with a knife and fork. Also, they are not sticky if you cook them the way the recipe says to! If you follow their directions you will end up with shredded chicken wing soup because the sauce turns watery. If you want your wings sticky then take the wings out before they fall apart, reduce the sauce until it's thick, then glaze the wings with reduced sauce and broil in the oven. I should have trusted what everyone wrote about this recipe! BIGGG disappointment Food Network!

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  • on August 29, 2010

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    Too much oregano for me. Will definitely cut to about 2 teaspoons next time. Did not add jalapeno pepper because kids were dining with us. Very easy to prepare. Great sauce for all chicken (I cooked thighs. Would be grat on pork ribs or Boston butt as well.

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  • on August 29, 2010

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    I'm having a very difficult time finding the seasoning Sandra uses called Citrus seasoning. Even the specialty stores don't carry it. I know it contains lemon and orange zest and thyme. Any help? I found the wings to be fantastic but as previously said, I took them from the crock pot and put in the oven to kind of dry them out a bit.

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  • on March 07, 2010

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    Maybe the previous raters haven't followed this recipe correctly. She does not call for taco seasoning packets - simply chile poweder. The sauce I made was thick - just as shown on tv. Maybe the brand of preserves is important for this step. I used Smuckers as called for, and it was delicious. I did reduce the time int he crock pot to just 2 hours on low, not high. These are not the traditional chicken wings, but a very yummy alternative!

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  • on March 03, 2010

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    As some people mentioned the sauce is very watery. I took them out of th crockpot after 2 hours, reduced the sauce down on the stove top and basted the wings with the sauce and put them in the oven. Using high heat (400-450 degrees made the wings crispy. The sauce is flavorful and will use again for other things. However it wasn't hot enough for me and my husband

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