Slow Cooker Sticky Chicken Wings
The easiest wings you will ever make. Just throw everything into the crockpot and you’re set for the most tender, fall-off-the-bone chicken wings!
I’ve made quite a few wings recipes in my day, mainly because Jason is pretty much obsessed with any kind of wings – hot, buffalo, asian-style. You name it.
I’ve also tried deep-frying and baking them, but I’ve never made wings in the slow cooker until I tried this. And boy was I in for a treat for the easiest, most effortless wings ever.
There’s absolutely no hot oil, no deep frying, no dreading, nothing. Just throw everything into a slow cooker, press the high or low button and that’s it. Really. It’s just that easy.
And the results are unbelievably amazing. These babies are cooked absolutely perfectly, soaked in all that flavor for hours on end. And the meat literally falls off the bone!
Slow Cooker Sticky Chicken Wings
Ingredients
- 3 pounds chicken wings
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- ⅓ cup reduced sodium soy sauce
- ⅓ cup balsamic vinegar
- ⅓ cup brown sugar, packed
- ¼ cup honey
- 3 cloves garlic, minced
- 1 teaspoon Sriracha, or more, to taste
- 1 teaspoon ginger powder
- 1 teaspoon ground pepper
- ½ teaspoon onion powder
Instructions
- In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
- Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Preheat oven to broil. Line a baking sheet with foil.
- Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.
Notes
Did you make this recipe?
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Loved it! Doubled recipe but did not double sugar & honey. Used fresh ginger instead of powdered ginger. Did broil before serving.
Hi!
I am making these today to take camping next week. Do you think I can freeze them?
Thanks
Allison
PS. I love your recipes
Oh my! Absolutely delicious!!! So good we are having again tomorrow!
Absolute perfection!!!
I read all the reviews before making. I baked in 400 degree oven on parchment paper for 15 min. After drying wings off. Put in my crockpot with the sauce as directed for 3 1/2 hours. Took wings out and thickened the sauce (no problem on saute setting) put sauce on chicken and broiled till caramelized then flipped more sauce broiled again. OMG amazing!!! I have very picky eaters here and no complaints!!!!!! Thank you for the recipe!!
I haven’t made this yet but plan to in a few days. I’m hoping someone can answer a question. Do I use frozen or fresh wings when I put them in the slow cooker? Thanks!
I’ve used both frozen if I can’t defrost it works no matter what just take your time if you can or cook on high if you’re in a hurry bless… so yummy
This was awesome! I followed the recipe exactly except for the Sriracha. Those last few minutes in the oven made the chicken a perfect consistency. It truly is a simple recipe with wonderful and very tasty pay off. Made this Sunday and making again tonight (Wednesday) .
Has anyone tried putting these on the grill at the end? We are working with a kitchen remodel and no working oven at this time. I’m also wondering how salty they are – I like the suggestion to sub some chicken broth for part of the soy sauce.
I have a Weber Gen III and I use it as an outdoor oven all the time. so I say yes. I think that tossing these over a open flame might tend to burn the glaze.
I’ve made these yummies lots of times now and love love love them… so easy I love wings… thanks Chungah bless
Great recipe! I had an excess amount of liquid left in the slow cooker, so I placed it in a pot and reduced until it thickened like molasses. I placed the wings under the broiler and charred them for added taste and texture, then tossed with the reduction.
Delicious!
I made these last night. I prepped them on the stove top as my slow cooker is small. Let them simmer gently in the sauce for about 45 min – 1 hour. Removed the chicken wings and added cornstarch to the sauce until thickened. Put the chicken back in and coated them with the sauce then broiled them in the oven. These were AWESOME!!!! So darn good! Thx for this great recipe!!!
Appears from these reviews this recipe has been here for awhile! My family loved these chicken wings!!
So tender & flavor was delicious. A perfect balance.
It was pretty good, I didn’t have everything listed BUT I usually preseason all my meat so the flavour works well. I don’t know if I did more than 3lbs of wings, I don’t think I did, but not all all the wings were cooked properly after 1.5hrs in the slow cooker on high, so not sure if that is because of my slow cooker or something else. Mine also came out a deeper shade of brown, which is nice too!
Tasty but I’d recommend parchment paper instead of foil. Make ur life that much easier.
Absolutely amazing! I’ve made this a few times to take to football viewings and the guys have demolished them. I read the other reviews and put the sauce into a pan to reduce and thicken and then coat the wings again before broiling. Turned out great. Some of my best recipe have come from Damn Delicious so thank you for yet another one!
This recipe is always requested and back by popular demand! Usually double the recipe as everyone devours these wings and wants more. I’ve made these on low in the slow cooker for 3-4 hours or high for 1-2 -hrs – either way, always turns out great!!
This was awesome! I left out the heat because my toddlers don’t like spicy but otherwise followed the directions. Everyone loved them!! I just wonder if you have calorie count for this.
Excellent recipe. New to cooking with a crockpot, so this was my first time making chicken wings via slow cooker. Cooked thawed wings (~30 count) just under 4 hours on low. Next transferred wings to baking sheet then laddled sauce from crockpot to medium saucepan to thicken up with cornstarch. Sauce thickened up as expected after 15 mins, next with tongs submerged wings into sauce then put back onto baking sheet. Only needed 3 minutes or so on broiler oven setting to get a nice crisp. Btw subbed minced onions for onion powder and half soy sauce half chicken broth (totaling 1/3 cup) for soy sauce (didnt have reduced sodium soy sauce). Feel free to adjust heat or sweet to preference!
This is the first time I use my crockpot and the first time I cook chicken wings and this recipe is the bomb. Unfortunately for me I put way too much sirachi in it and it’s extremely hot. And I cook the wings for a long time like 7 hours and the meat fell off the bone it was hard to separate the meat from the bone from the sauce
These wings are amazing. Great dinner foe a rainy or cold day. We like ours hot and spicy so we add a teaspoon of Dave’s Insanity Sauce. Serve with white rice, carrots, celery sticks and ranch dip. Yum!!!!!