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Homemade Slow Cooker Honey Garlic Sriracha Wings photo
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Slow Cooker Honey Garlic Sriracha Wings

Sticky, spicy-sweet chicken wings slow-cooked and finished under the broiler for crispy, caramelized edges.
Prep Time10 minutes
Cook Time4 hours 5 minutes
Total Time4 hours 15 minutes
Servings: 8 servings

Ingredients

  • 4 pounds chicken wings
  • 1/2 cup sriracha
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 1/4 cup packed brown sugar
  • 3 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • green onions for garnish, sliced
  • sesame seeds for garnish

Instructions

  • Place 4 pounds chicken wings in the bottom of a 6-quart slow cooker in a single layer or in an even pile.
  • In a medium bowl, whisk 1/2 cup sriracha, 1/2 cup honey, 2 tablespoons soy sauce, 1/4 cup packed brown sugar, and 3 teaspoons minced garlic until smooth.
  • Pour the sauce evenly over the wings in the slow cooker.
  • Cover and cook on LOW for 3–4 hours or on HIGH for 1–2 hours, until the wings are cooked through and tender.
  • Carefully remove the wings from the slow cooker and place them on a foil-lined baking sheet.
  • Pour the cooking liquid from the slow cooker into a medium saucepan and bring to a simmer over medium-high heat.
  • In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, then whisk the slurry into the simmering sauce and cook until the sauce thickens, about 1–2 minutes.
  • Baste the wings with the thickened sauce, then broil on high for 2–3 minutes until the tops are crispy and browned, watching carefully to prevent burning.
  • Return the sauced wings to the slow cooker or transfer to a serving platter and pour any remaining sauce over them.
  • Garnish with sliced green onions and sesame seeds and serve immediately.

Equipment

  • 6-quart slow cooker
  • medium mixing bowl
  • small bowl
  • Medium Saucepan
  • Baking Sheet
  • Aluminum Foil
  • Whisk

Notes

  • Use a 6-quart slow cooker to allow room for sauce and wings.
  • Watch the wings closely while broiling to avoid burning.
  • Whisk the cornstarch slurry before adding to the hot sauce to prevent lumps.