Mahogany Chicken Wings

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Slow Cooker Mahogany Chicken Wings are always a big hit, great game day recipe!!  Chicken Wings are so delicious, yet so simple. Many fragrant flavors combine to create slow-cooked wings to please any palate. These wings are a Big Hit, Everyone gobbles them up. They are so easy to make and are perfect for BBQs and Potlucks. They are called mahogany chicken wings, because after cooking, they turn a deep tan color from the caramelized marinade coating.

This is a delectable and simple to make dish, slow cooker mahogany chicken wings are produced by cooking chicken wings in a slow cooker with a sweet and sour sauce. Soy sauce, plum sauce, brown sugar or honey, and lots of garlic are the typical components of the mahogany sauce. The sauce is applied to the chicken wings, which are then cooked in the slow cooker for several hours on low heat until they are soft and falling off the bone. The finished dish is a wonderful and filling appetizer that is ideal for a dinner party or gathering on game day.

There are many side dishes that would be delicious served alongside mahogany chicken wings. Some classic options include:

You could also consider serving the chicken wings with rice, quinoa, or another grain to make the meal more filling. Other options could include baked or roasted vegetables, or a variety of pickled vegetables. The side dishes you choose will depend on your personal preferences and the overall theme of the meal.

Not quite what you are looking for? Try these other excellent wing variations:


Slow Cooker Mahogany Chicken Wings

Mahogany Chicken Wings

Slow Cooker Mahogany Chicken Wings are so delicious, yet so simple.

  • Author: Campbell’s Kitchen
  • Prep Time: :30
  • Cook Time: 5:00
  • Total Time: 5:30
  • Yield: 12 1x
  • Category: Appetizer
  • Method: Slow Cooker


Units Scale
  • 6 pounds chicken wings (about 36 wings)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 bunches green onion, chopped
  • 1 cup soy sauce
  • 1 cup plum sauce
  • 6 cloves garlic, minced
  • 1/2 cup molasses or honey
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch


  1. Cut off the chicken wing ends and discard. Cut the chicken wings in half at the joint.
  2. Stir the broth, onions, soy sauce, plum sauce, garlic, molasses and vinegar in a large nonmetallic bowl. Add the chicken and stir to coat. Cover and refrigerate for 6 hours or overnight.
  3. Stir 1/2 cup of the marinade and the cornstarch in a small bowl. Add the cornstarch and chicken mixture to the cooker.
  4. Cover and cook on HIGH for 4 to 5 hours* or until the chicken is cooked through.


  • Serving Size: 12
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