Slow Cooker Cranberry Chili Sauce Chicken Wings Tips, FAQ & printable recipe

Tips for success

For an extra touch of texture, you can transfer the cooked wings to a baking sheet and broil them for 2 to 3 minutes before serving. This helps to caramelize the sugars in the cranberry and chili sauce, giving them a slightly charred appearance and a bit more depth of flavor. Keep a close eye on them while broiling, as the sugars in the sauce can burn very quickly if left unattended for too long.

If you are serving these for a party, keep them warm in the slow cooker on the 'warm' setting for up to 2 hours. This ensures that every guest can enjoy a warm wing throughout the event.

You may want to provide napkins or small wet wipes, as these wings are quite sticky and best enjoyed with your hands. The contrast between the sweet cranberry and the savory chili makes these a standout option for any gathering.

Variations

• Spicy Kick: Add a teaspoon of red pepper flakes or a dash of cayenne pepper to the sauce mix for an extra level of heat that cuts through the sweetness of the cranberry.
• Citrus Twist: Stir in the zest of one orange into the sauce mixture before cooking. The bright citrus notes complement the cranberry and add a fresh dimension to the overall flavor.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat in a 350°F oven until warmed through, or use a microwave for shorter periods.

Store any leftovers in an airtight container in the refrigerator. Ensure the wings have cooled to room temperature, but do not leave them out for more than 2 hours to prevent bacterial growth.

Properly stored, they will maintain their quality for up to 3 days. When ready to eat, you can reheat them in the oven or microwave until heated through, making them a convenient option for a quick snack or meal later in the week.

You can prepare the sauce mixture in advance and keep it in the refrigerator until you are ready to cook. However, it is best to assemble the wings and sauce in the slow cooker just before you turn it on.

If you have leftovers, they actually taste even better the next day as the flavors continue to meld, making this an excellent choice for meal prep or a party where you want to get most of the work done ahead of time.

Serving ideas

Serve these wings on a large white platter to make the deep red color of the sauce pop. They pair wonderfully with cooling sides like celery sticks or a light cucumber salad, which help to balance the intensity of the sweet and spicy glaze. Because the sauce is quite rich, a simple side is often all you need to complete the plate.

For a more substantial meal, serve the wings alongside a bowl of steamed rice or roasted vegetables. The extra sauce in the slow cooker can be drizzled over the rice for an added punch of flavor.

Ensure you have plenty of napkins available for your guests, as the sticky nature of the glaze is part of the experience. These wings are best enjoyed warm, directly from the slow cooker or shortly after being plated.

Frequently asked questions

Recipe card

Slow Cooker Cranberry Chili Sauce Chicken Wings

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 3 lbs chicken wing flats and drumettes
• 1 tbsp garlic powder
• 1 can (14 oz) jellied cranberry sauce
• 1 cup chili sauce

Instructions

1. Place the raw chicken wing flats and drumettes into the basin of the slow cooker. Ensure the wings are distributed evenly to allow for uniform cooking throughout the process.
2. Sprinkle the garlic powder evenly over the chicken wings. Spoon the jellied cranberry sauce over the top, then pour the chili sauce over the entire mixture to coat the wings thoroughly.
3. Cover the slow cooker and cook on low for 4 hours. Once the chicken reaches an internal temperature of 165°F (74°C), turn off the heat and let the wings rest for 5 minutes before serving on a platter.

Estimated nutrition per serving

Calories

320

Protein

22 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Sugar

28 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.