Chicken wings in a slow cooker according to recipes with photos

There are a huge number of options for chicken wing dishes. They turn out delicious when stewed, fried, baked, and cooking them on the grill or grill using different sauces, marinades and breadings is a pleasure: fast, tasty and cheap.

And I would like to tell you how to cook chicken wings in a slow cooker. My recipes are very simple, affordable, healthy and suitable for making every day for lunch or dinner. I would like to offer you recipes with photos of chicken wings in a slow cooker, which are cooked together with buckwheat or rice - it’s very comfortable and simple.

Chicken wings with buckwheat in a slow cooker

Ingredients

Chicken wings	1 kg
Buckwheat	2 stacks
Onion	2 pcs.
Carrot	1 PC.
Burning water	1 l.
Salt, pepper, favorite spices	taste
Sunflower oil	3-4 tbsp. l.

Cooking step by step

Peel two onions and cut into thin quarter rings.
Peel the jumbo carrots and grate them using the large holes of a box grater.
Wash chicken wings (1 kg), dry and cut into joints. It is better not to use the extreme part. Pour sunflower oil to just cover the bottom of the multicooker bowl, turn on the “Frying” mode.
Place the cooked wings in the oil and fry them, stirring constantly, until golden brown (about 10 minutes).
When frying, add salt, pepper and your favorite spices to taste. Add chopped vegetables to the wings and fry everything together for another 5-7 minutes.
While the vegetables are roasting, wash 2 cups of buckwheat.
Place the washed buckwheat in a multicooker bowl and add a liter of water. It is better to take hot water.
Stir everything well, you can test for salt, add salt if necessary, close the multicooker, set the “Cooking” mode and the time for 30-35 minutes.
Serve the dish hot, arranging it into portioned plates.

Recipe video

Chicken wings and buckwheat mix very well and cook quickly, especially if they are cooked together in a slow cooker. You will learn how to create this correctly by watching the video.

For now, let’s prepare the dish according to the second recipe using rice.

Chicken wings with rice in a slow cooker

Ingredients

Chicken wings	1 kg
Rice	1 stack
Onion	2 pcs.
Carrot	1 PC.
Water	2-2.5 stacks.
Salt pepper	taste
Curry seasoning	1 tsp.
Sunflower oil	3-4 tbsp. l.

Cooking step by step

Peel two medium-sized onions and cut into medium cubes. Peel the carrots and grate them on a large grater.
Wash the wings (about 1 kg) and cut them at the joints.
Fry the onion by pouring sunflower oil into the bottom of the bowl and turning on the “Fry” mode. Add grated carrots to it and fry for another 3-4 minutes.
Add the cooked wings to the fried vegetables and brown them while frying.
While the meat is browning, sort out and wash a glass of rice.
When the wings are fried, add washed rice to them and, after mixing well, let it soak in the oil and the smell of vegetables, and only later add hot water (2-2.5 cups).
Add salt and pepper to taste, season with “Curry” (1 tsp) to give the dish a wonderful color. Stir everything well and close the multicooker.
Cook for 20-25 minutes in the “Pilaf” or “Rice” mode (it all depends on the model of your multicooker).
Serve the finished rice with chicken wings on a flat plate, garnished with fresh herbs to taste.

Recipe video

A good dish for dinner is an excellent option for making chicken wings with rice in the Redmond slow cooker. Fast, tasty, satisfying and healthy. Watch the video and cook.

Choosing the right ingredients

To make your dishes tasty and fragrant, you need to choose the freshest and highest quality ingredients. When choosing, use these tips:

if possible, give preference to chilled chicken wings, so you can check their freshness and not overpay for ice;
high-quality wings should be even and smooth, with beige skin with a slight pink color. If the wings are damaged, torn, have bruises and stains, then it is better not to take them;
if the wings have a sticky surface, it means they are stale, such a product is not allowed to be taken;
You shouldn’t take very huge wings - this indicates that hormones were present in the bird’s diet. The best size for chicken wings is 12 cm;
don’t be shy to smell the wings, and if you don’t like the smell or you smell foreign odors, then it’s better not to buy such products.

Tips and tricks for making

Chicken wings have certain manufacturing characteristics, and if you follow them, the dishes will turn out tastier. Here are some of them:

It is recommended to remove the outer part (there is actually no meat on it), it burns and only takes up space in the multicooker bowl.
If you cut the wing along the fold, it will be easier to cook and eat.
If you marinate the wings before making them, they turn out much tastier. Try creating wings in honey soy sauce.
Wings mix well with herbs, spices, herbs and various sauces. The Buffalo wings recipe is very popular, and if you like mustard as an ingredient for sauce, then opt for chicken wings in honey mustard sauce.

You can bake the wings in the oven with a crispy crust, and if you add potatoes, you’ll have a ready-made dinner right away. Watch how to cook chicken wings with potatoes in the oven, but if you prefer fried dishes, then learn how to cook chicken wings in a frying pan. From time to time you can pamper your own family with wings according to the recipe, like in KFS.

Chicken wings in a slow cooker - 6 recipes

Chicken is a universal food product. And chicken wings cooked in a slow cooker are an economical, but very tasty, nutritious dish. They make a good addition to any side dish or an appetizing snack for beer.

Chicken wings in a slow cooker with vegetables and potatoes

A real dinner is provided for the whole family if you cook chicken wings in a slow cooker with potatoes and vegetables.

Ingredients:

0.6 kg chicken wings;
1 celery root;
400 g potatoes;
2 zucchini;
2 carrots;
1 bunch of greens;
a pinch of curry, dried basil and oregano;
50 ml sunflower oil;
little salt and dark pepper.

Mix vegetable oil with curry. We carefully coat the prepared wings with the purchased paste and place them in the bowl. We wash and peel potato tubers, celery and carrots. Cut the root vegetables into large cubes. Rinse the zucchini, peel as desired, and cut into half rings about 1.5 cm wide.

Advice! The list of vegetables can be expanded by adding peppers, cauliflower, broccoli or green beans.

Place all the cooked vegetables on top of the wings. Sprinkle with dried spices, close the lid, and turn on the “Baking” mode for an hour. During the manufacturing process, the dish can be stirred, but not more than 3-4 times, so that the contents do not turn into an amorphous mush.

At the end, add the previously washed, dried chopped greens, add salt to taste and mix gently. The purchased dish is served hot.

Wings in honey-soy sauce

Special wings in honey-soy sauce are quickly cooked in a slow cooker. This manufacturing method will make the whole process very simple, eliminating the need to wash the stove.

Ingredients:

1 kg chicken wings;
2 tbsp. soy sauce;
1 lemon;
3 tbsp. natural honey;
1 tsp cinnamon powder;
little ginger and salt.

Carefully wash the wings, dry them, and remove any remaining feathers.

Advice! For manufacturing it is better to take trimmed wings. If there are solid wings, then cut off the last phalanx.

To make the marinade, we arrange a water bath in which we dissolve honey. Let's put it aside. Add soy sauce and the juice of a whole lemon to the watery honey. We also add salt, cinnamon and grated fresh ginger root to the marinade.

Mix everything thoroughly, add the prepared wings, and completely cover them with marinade. Depending on the time available, marinate the product for 3 hours to a day in the refrigerator, covering the dishes with a lid or cling film.

Pour very little vegetable oil into the multicooker bowl, lay out the wings, pour out the remaining marinade. Activate the “Baking” program for 20 minutes. Later we turn the wings over to the other side and cook the same amount.

This dish is accompanied by a sauce based on ketchup (2 tbsp), with the addition of 100 ml of honey and water.

Cooking with mayonnaise

Chicken wings can replace boring cutlets or goulash. With mayonnaise they turn out fragrant, soft and very juicy.

Ingredients:

1 kg of trimmed wings;
1 tbsp. ketchup;
2 tbsp. mayonnaise;
2-3 cloves of garlic;
little salt and vegetable oil.

We carefully wash the chicken parts, dry them, and set them aside.

Fundamentally! We prepare the marinade on the basis of mayonnaise, so it is better to use proven products or use homemade sauce.

For the marinade, peel the garlic cloves, rinse them, and chop them using any method. Carefully mix garlic with mayonnaise and ketchup. Rub the wings on all sides with salt and coat them in the marinade. Cover the dish with the bird and put it in the refrigerator for 1 hour.

Grease the multicooker bowl with vegetable oil, lay out the wings and cook in baking mode for 45 minutes. From time to time we open the device, mixing the contents.

Place the finished dish on a serving plate, garnish with the freshest herbs and serve with your favorite sauce.

Chicken wings in a slow cooker with buckwheat

Cooking chicken and side dish in one go is the dream of any busy housewife. Modern technologies allow you to cook chicken wings in a slow cooker with buckwheat. This dish will be appreciated by all family members.

Ingredients:

1 kg of wings;
3 multi-cups buckwheat;
6 multi-glasses of water;
2 onions;
1 tbsp. vegetable oil;
1 carrot;
salt to taste.

We thoroughly wash the chicken and cut off the outer phalanx. Because The wings are cooked together with the porridge; it will be more convenient to cut them at the joints. Peel the vegetables and cut them into small cubes.

Pour a little vegetable oil into the multicooker and add well-dried meat. Place a ball of chopped vegetables on top. We carefully sort out the buckwheat, rinse it, and pour it into the bowl.

Advice! For dietary nutrition, you can use raw, rather than fried, buckwheat.

On the device panel, select the “Pilaf” mode (30 minutes), close the lid and wait for a sound signal about the end of the manufacturing process. Transfer the contents of the bowl to a dish and serve with fresh vegetables.

Frisky lunch with rice

If you need to prepare a savory and savory lunch, we recommend cooking chicken wings in a slow cooker with rice. The dish comes out very juicy, fragrant and satisfying.

Ingredients:

5-6 pcs. wings;
1 onion;
1 carrot;
3 tbsp. vegetable oil;
2 multi-glasses of drinking water;
1 multi-cup rice;
little spices and salt.

Peel the onion and cut it into half rings. Prepare the wings for marinating, add salt, pepper, onion and spices. Mix everything well and leave for half an hour.

Then put the wings in a bowl, having previously poured a little vegetable oil. Peel the carrots, cut the root vegetables into thin half rings, and place them on top of the chicken. We switch the accessory to the “Frying” mode, fry the wings for a quarter of an hour on both sides.

Advice! In some models of multicookers, you can use the “Baking” mode for frying.

We wash the rice several times and put it in the slow cooker. Fill the contents with hot water, add spices, salt and pepper to taste. Select the “Buckwheat” or “Pilaf” mode and wait for the sound signal.

Chicken wings fried in a slow cooker with spices and honey

As a light and tasty snack, you can offer your guests chicken wings fried in a slow cooker. The manufacturing process will take very little time, and the result will be amazing.

Ingredients:

800 g wings;
2 medium onions;
30 g natural honey;
4 garlic cloves (small);
20 g paprika;
20 ml vegetable oil;
little pepper, salt and chicken seasoning.

Before marinating, carefully wash the wings, dry them with cardboard towels and cut them into 2 parts along the joint. Place the cooked chicken in a bowl.

Immediately remove the skins from the onion and garlic. Cut the onion into thin half rings, chop the garlic coarsely. Add paprika, watery honey, salt, pepper and spices to the chopped vegetables. Mix everything well, add the wings, stir everything again, trying to lightly rub the marinade into the meat. Leave the preparation for half an hour.

Fundamentally! To make the dish juicy and tasty, it is better to use the freshest rather than frozen product.

After the designated period of time, heat the bowl in the “frying” mode. Place a small portion of wings into a bowl. Fry them for about a quarter of an hour until they are covered with a golden crispy crust. In this way, brown all the marinated wings.

If the meat is still hard, then return it to the bowl, add a little water and cook, setting the “Stew” program for 15 minutes.

Chicken wings

There is less meat in chicken wings than in legs or breasts, but there are lovers who prefer wings specifically to other parts of the chicken. Spicy or special wings marinated in sauce are especially delicious. It’s easy to cook chicken wings in a slow cooker, knowing the main culinary techniques and rules. There are a huge number of recipes for first and second courses of chicken wings.

Manufacturing methods

You can cook chicken wings in a slow cooker using the following methods: boil, steam, fry, stew, bake. Because the wings are small, they cook faster than the rest of the chicken.

You can boil the wings and immediately prepare a delicious soup. To do this, put the wings in boiling water, remove the foam, and then add vegetables - potatoes, carrots, onions. If desired, you can add rice or vermicelli.

If you steam it, the wings will be the most beneficial for the body. Along with the wings, you can steam vegetables - cauliflower or Brussels sprouts, broccoli. If you don’t have such vegetables on hand, you can take any - carrots, beets, zucchini, pumpkin, and so on. You just need to keep in mind that the hardest vegetables should be cut into small pieces to speed up the cooking process.

Manufacturing techniques and subtleties

It is better to put the wings, cut into pieces, into the slow cooker for the convenience of upcoming cooking.
You can bake the wings in a slow cooker in foil or in sauce. In foil you will get juicy meat cooked in its own juices. The sauce for baking can be tomato, mustard, or baked in sour cream. At the end of baking, the finished dish is sprinkled with grated cheese, feta cheese, and herbs.
You can make fried chicken wings. But with this method of cooking, you simply can’t guess over time, and the meat of fried wings may turn out to be overdried or a little tough. In addition, the wings will absorb a lot of fat. Therefore, it is better to use all cooking methods in a multicooker - boiling, steaming, baking, stewing, and be careful with hot ones.

Recipes

Chicken wings baked in foil

chicken wings – 0.5-0.7 kg;
salt, spices.

Wash the chicken wings and cut them into pieces along the joints.
Blot with a napkin or cardboard towel, then add salt and sprinkle with spices. You can choose any spices - dark or reddish pepper, turmeric, coriander or others.
Let the wings sit in the spices for a little while, then place the wings in foil. You can put several pieces together. There is no need to wrap it tightly so that there is a small space for hot steam to circulate.
Place a mesh in the multicooker, place rolls of foil and turn on the baking or baking mode. Approximate cooking time is 30 minutes. If you want the wings to be as soft as possible, the baking time can be increased to 40 minutes.

This cooking method is also good because the meat in foil will be perfectly stored if you don’t want to eat everything at once. The remaining meat can be removed from the foil and heated in gravy or sauce, thereby preparing another dish.

Chicken wings can be served with potatoes, pasta, buckwheat, rice or other cereals. Legumes - beans, peas, lentils - go well with spicy wings.

Spicy wings

Spicy wings can be prepared this way.

Create a marinade: add mustard, tomato paste, salt, a little sugar and spices to soy sauce. If this marinade recipe seems complicated, you can use ready-made adjika, which can be purchased in the store.
Marinate the wings, leaving them in the prepared sauce for about an hour.
Then the wings can be stewed or baked until cooked. Every housewife will enjoy the stewed wings.

You will find countless step-by-step recipes with photos using which you can cook delicious chicken wings in a slow cooker using various methods just below. Wishing you further culinary successes and may your time in the kitchen always be enjoyable!

Chicken wings in a slow cooker

Chicken dishes are perfectly suitable for making in a slow cooker, because the abundance of recipes is such that they cannot be counted. The easiest way, in my opinion, is to prepare chicken wings in a slow cooker; I prepared the recipes with photos based on my own preferences - the cooking principles are similar, but the sauces are different, and it is the sauces that play a decisive role. The first recipe will allow you to cook wings that taste very similar to kebab, the second recipe is the easiest, because even the cheapest multicooker model works unsurpassed in the “Stew” mode, and thanks to this property of the device you get the most tender wings in a light sour cream and tomato sauce. The 3rd recipe is for those who love sweet and sour flavor compositions in combination with chicken meat. I’m just one of them, which is why this method of making wings in a slow cooker is the most popular for me.

Barbecue chicken wings in a Redmond multicooker

Chicken wings – 10-12 pieces
Mayonnaise of any fat content – 2 tablespoons
Ketchup to your taste (I used kebab) - 2 tablespoons
A packet of spices called “for grilled chicken” - 3-4 teaspoons
Salt
Dark ground pepper

Method for making chicken wings in a slow cooker

First you need to prepare our, or rather chicken, wings. To do this, you need to cut them in half at the joint. This way they will be approximately the same size and moderately cooked. From time to time I still separate a small tail from the wings (depending on my mood), but this time it was apparently cut off before me in the store. And so, after we have cut all the wings, we put them in the multicooker bowl (to wash less dishes). With all this, there is no need to lubricate the cartoon bowl with anything. Add mayonnaise, ketchup and mix (it’s better to do this with your hands, but a special wooden or silicone spoon or spatula will do). Salt, pepper, add spices. In fact, you can use any spices to your taste, or create them completely without them - the wings will still turn out very tender and tasty. Leave the bowl of wings to marinate for at least 25-30 minutes, or better yet, an hour and a half.

Place the bowl with the marinated chicken wings in the multicooker, turn it on, select the “Frying” program, set the time (by turning the relay knob) for 20 minutes, cover with the lid (without closing it) and leave them to fry. You can completely fry it with the lid open, but my kitchen is so small that there is simply nowhere to put the lid. So I fry with the lid closed. At the end of the program, use a wooden or silicone spatula to turn the wings over and again set the timer for 20 minutes to fry them on the other side.

Despite the fact that this dish takes quite a long time to prepare (40 minutes), everything turns out very tasty. The wings get a wonderful brown color and a very tender taste. It’s as if they were really cooked over a fire. You can set the table and invite the whole family - they will sweep away everything in one sitting.

BBQ chicken wings are prepared in the REDMOND RMC-PM4507 multi-pressure cooker.

Chicken wings in sour cream and tomato sauce

Chicken wings - 10 pcs.
Sour cream - 1 cup (size 250 ml.)
Ketchup (tomato paste, tomato sauce) - 4 tablespoons
Garlic - 2-3 cloves
Herbes de Provence spices - to taste
Salt - to taste

Making chicken wings in a slow cooker

1. I washed the chicken wings and cut off the unnecessary phalanx of each wing (or what should I call this part, which is in the photo on the right?).
Then I washed and dried the wings again. 2. In a deep bowl, whisk together sour cream (I use 20% sour cream) with tomato ketchup (I like to use spicy ketchup or Horseradish ketchup), salt, garlic (squeezed through a press) and Herbs de Provence.
I placed the wings in a bowl with this consistency. I mixed it so that the wings were completely covered with the sour cream and tomato consistency. And I left it like that for about 30 minutes. 3. After the wings had lain in the sauce, I transferred them together with the sauce into the multicooker bowl.
I don’t grease the bowl with oil and don’t add water. I turn the multicooker on to the “Stewing” program (product “Meat”). For chicken wings I set the time to 40 minutes. 4. After the signal, I leave the wings on heating for 30 minutes.
This is not necessary, but, in my opinion, it turns out much tastier. 5. Transfer the finished chicken wings to a plate and pour over sour cream and tomato sauce. My family loves wings in pasta sauce the most. And they also love to dip pieces of bread into the sauce...mmmmmm.....

Chicken wings in honey-soy sauce in a slow cooker

For production we will need:

Chicken wings - 1 kg, in other words 10 pieces, regular tray.
Honey - 3 tablespoons.
Soy sauce - 30 ml.

How to cook

Salt, pepper - to taste. Be careful with salt; soy sauce itself is quite salty. As for the pepper, I don’t use black pepper in this recipe, but the reddish one is unsurpassed.

The hidden ingredient is mustard. Add to taste, how spicy you like it, the recipe will use 1 teaspoon.

1. Rinse the chicken wings under running water and dry with a cardboard towel.

2. In a deep bowl, mix honey, soy sauce, salt, red pepper and mustard. Dip the wings into the resulting mass, mix thoroughly so that the mixture moderately covers each wing and twist.

3. We put the container with the wings in the refrigerator, leaving it to marinate - at a minimum, you need to let the honey soak the meat with its own sweetness for at least an hour, I like to prepare in advance and let this process take place all night (that is, in the dark) , the tenderness of the taste will be simply indescribable.

4. After the wings have been marinated, turn on the multicooker in the “baking” mode, set it for 40 minutes, pour in sunflower oil, wait a few minutes until it warms up perfectly and lay the wings on the bottom in an even layer.

5. After 10-15 minutes, carefully turn each wing over and leave for the same amount. For my multicooker, experimentation revealed the perfect time for each side: 13 minutes. The crust comes out dark, deliciously fried in color, and the combination of sweet honey and spiciness of mustard will amaze even the most unique gourmets.

6. You won’t have to invite anyone to the table - the smell will be such that even the neighbors will come over. =)

Prepared in a Panasonic multicooker SR-TMH181