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Sweet, Smoky & Spicy Honey Mustard Slow Cooker Chicken Wings

Sweet, Smoky & Spicy Honey Mustard Slow Cooker Chicken Wings

Total Time: 15 minutes
Hands-on Time: 15 minutes
Makes: 10 servings

A finger-licking balance of sweet and tangy is essential to good honey mustard chicken wings, but we take our flavors a step further with the addition of spicy chili powder, savory garlic and onion, and smoked paprika in this slow cooker-friendly recipe.


1 teaspoon Organic Whole Yellow Mustard Seed 3.05 oz.

1 teaspoon Organic Garlic Powder 2.33 oz.

1 teaspoon Organic Chili Powder 1.94 oz.

1/2 teaspoon Ground Smoked Paprika 1.87 oz.

1/2 teaspoon Organic Onion Powder 2.10 oz.

1 pinch Table-Grind Sea Salt 5 lb.

1/4 cup Honey

2 pounds Chicken Wings

1/2 cup Dijon Mustard


Lay the chicken wings on a clean surface and sprinkle with salt and pepper.

Set aside.

In a small saucepan, bring the Dijon mustard and honey to a boil, stirring the mixture to prevent burning.

Once the mustard and honey reach a boil, remove the pan from the heat and add the mustard seeds, garlic, chili, smoked paprika and onion powder.

Whisk the spices into the honey mustard.

Pour the honey mustard mixture into a slow cooker.

Add the chicken wings over the top.

Gently toss the chicken with the honey mustard until the wings are evenly coated.

Cook the chicken wings on low for 4 hours or on high for 2 hours.


For a crispy glaze, remove the chicken wings from the slow cooker after the cooking time is complete.

Place the wings (and remaining honey mustard from the slow cooker) on a large baking sheet.

Turn the broiler on high.

Cook the wings under the broiler for 3 minutes.

Serve the wings with celery sticks and homemade ranch dressing.


These wings can be prepared in advance.

Prepare the honey mustard (above) and allow it to fully cool.

Place the uncooked wings and cooled honey mustard in a large container or bag and toss together.

Freeze for later use or cook within 24 hours if stored in the fridge.

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