Crockpot Honey Sriracha Chicken Wings

I've never made chicken wings in my life. I'm really more of a Buffalo Cauliflower Bites gal. I like wings just fine; I have them maybe once or twice a year. But I'm not a wing fiend, like so many people seem to be. My brother-in-law is one of those people. He and his family recently moved and we offered to bring some food so I figured I should finally try my hand at wings!

I was inspired by this recipe for Sriracha Honey Wings made in the slow cooker. The idea of using a CrockPot blew my mind! I know pub wings are usually done in the deep fryer; I don't do anything in the deep fryer, it's too messy and, well, frightening to me. I'm a wuss like that. But tossing the wings in a slow cooker with some sauce and just letting them cook away...that is up my alley. Big time.

The Slow Roasted Italian's recipe served as inspiration but I made some changes. I opted for balsamic vinegar instead of lime juice—limes are crazy expensive right now and I'd just received a nice bottle from Pompeian. I also wanted to incorporate some more Asian flavors, so I tossed in soy sauce, ginger and garlic. 

serves 4-6
  • 2 Tbl butter (coconut oil or ghee would also work well)
  • 2/3 cup honey
  • 1/3 cup sriracha
  • 1/4 cup soy sauce (I used low-sodium)
  • 1/4 cup balsamic vinegar 
  • 1/2 tsp ground ginger
  • 2 cloves garlic
  • 24-30 chicken wing pieces, drumettes and tips (about 3.5 pounds)
  • sesame seeds and thinly-sliced scallion greens, to garnish (optional)

Set your slow cooker to high and put in everything except the chicken. Once the butter is melted, stir all the ingredients together. Then add the wings and toss, making sure they are all coated in the sauce. Cook on high for 3 to 4 hours.

Carefully remove the wings (they will be super tender and falling off the bone!) from the CrockPot and place on a large, foil-lined sheet pan. Pour the sauce from the slow cooker into a small pan on your stovetop and boil to reduce it; you might need to skim the fat if you intend to reduce it a lot. I used my little silicone brush to baste my wings a few times while the sauce was reducing. Once the sauce has reached the consistency you'd like, brush your wings with it. Put the sheet of wings under the broiler for 2 to 3 minutes, until they are well caramelized.

Serve with sesame seeds and scallions.

NOTE: For the record, these have a little kick but are not super spicy. My husband poured additional sriracha right on top of his wings, because he pours some sort of hot sauce on pretty much everything he eats. If you want your wings to be hot, you might want to baste the chicken with some straight sriracha before you put the wings under the broiler.

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  1. I have never been much of a chicken wing fan... as the commercial ones are often greasy, usually kind of mushy in texture and have little meat on them ... I made these using mostly chicken thighs ( drumsticks ) and coconut oil and they were simply delicious ... just the right ' heat ' with the Sriracha and the honey gave it the sweet and sour flavour I adore in Asian foods ( much like a good Thai chili sauce ) ... I would highly recommend these and hats off to the Full Belly Sisters :)

    Yet another winning recipe. <3

  2. Thank you so much for trying it out AND for coming back to post a review. We really appreciate it :-)

  3. i can't get the sauce to reduce to a sticky consistency

  4. You can try skimming the fat first and then reducing. Or you can add a bit of cornstarch to help thicken it.

  5. delicious!

  6. My 8 year old is a wing and sriracha addict. These are going to be a HUGE hit!

  7. hope you enjoy!

  8. Wow, I like the spicy wings with an Asian twist. Sounds like great party food. :)

  9. These look so good! I love that they are made in the crock pot. It's one of my favorite tools for entertaining. My husband will love these wings!

  10. These chicken wings are looking so delicious! Love the idea of using the crockpot to cook it and then broiling it to get a crispy effect instead of deep frying..


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