This 5-ingredient slow cooker fiesta chicken is the kind of early May supper I lean on when the lilacs are blooming and I’d rather be out on the porch than hovering over the stove. It’s made with good old chicken wings, cooked low and slow until the meat is tender and the skin is lacquered in a dark, sticky, fiesta-style sauce. The idea comes from those church potlucks where someone always brought a pan of sweet-and-tangy glazed wings that disappeared first. Here, the slow cooker does the work while you enjoy the spring weather, and by dinnertime you’ve got a pot full of bubbling, amber-glazed wings ready to ladle straight from the crock to the plate.
Serve these fiesta wings with simple sides that don’t need much fuss: a bowl of buttered rice or warm tortillas to soak up the sauce, a crisp green salad with spring lettuce and radishes, or some corn on the cob if it’s in season. A side of coleslaw or baked beans gives it that old-fashioned Midwestern potluck feel. Keep the drinks easy—iced tea or lemonade—and set the slow cooker right on warm so folks can help themselves to seconds while you stay outside and enjoy the evening.
5-Ingredient Slow Cooker Fiesta WingsServings: 4
Ingredients
3 pounds chicken wings, tips removed and wings split
1 cup thick salsa (mild or medium, your choice)
1/2 cup barbecue sauce (smoky or hickory style works well)
1/4 cup honey
1 tablespoon chili powder (use a mild blend for less heat)
Directions
Pat the chicken wings dry with paper towels. This helps the sauce cling and the fat render into a rich, glossy glaze.
In a medium bowl, whisk together the salsa, barbecue sauce, honey, and chili powder until smooth and well combined.
Lightly grease the inside of your slow cooker crock (a 4- to 6-quart works well) with a bit of oil or cooking spray to make cleanup easier.
Place the chicken wings in the slow cooker. Pour the sauce mixture over the wings, turning them with a spoon or tongs so each piece is well coated and the sauce is spread evenly.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the wings are very tender and the meat pulls easily from the bone. The sauce should be bubbling and darkened to a deep amber color, and the rendered fat will be glistening on top.
For a thicker, stickier glaze, use a slotted spoon or tongs to transfer the cooked wings to a plate, then carefully skim off most of the clear fat from the surface of the sauce left in the slow cooker. Return the wings to the pot, stir gently to coat, and leave the lid slightly ajar on HIGH for 15 to 20 minutes to let the sauce reduce and cling.
Taste the sauce and adjust if needed, adding a touch more honey for sweetness or a pinch of salt if your salsa and barbecue sauce were mild. Serve the wings straight from the slow cooker on the warm setting so the sauce stays hot and glossy.
Variations & Tips
For a smokier flavor, add 1 teaspoon of smoked paprika or a few drops of liquid smoke to the sauce mixture before pouring it over the wings. If you prefer more heat, stir in 1 to 2 teaspoons of hot sauce or a pinch of cayenne pepper along with the chili powder. You can also swap the honey for brown sugar if that’s what you have in the pantry; just be sure to stir well so it dissolves. For a slightly lighter version, trim any large pockets of skin or visible fat from the wings before cooking and be sure to skim the rendered fat from the top of the sauce as directed. If you’d like a crisper finish, after the wings are tender, transfer them to a foil-lined sheet pan and broil for 3 to 4 minutes, brushing with some of the sauce, until the edges caramelize and the glaze looks shiny and dark. Food safety tips: Always thaw frozen chicken wings completely in the refrigerator before cooking, and never leave them out at room temperature to thaw. Wash your hands, cutting board, and any utensils that touch the raw chicken with hot, soapy water before using them on cooked food. Use a meat thermometer if you’re unsure; wings should reach at least 165°F in the thickest part. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours of serving, reheating them until steaming hot before eating.
