Whenever my husband asks for chicken wings, I usually make my Oven Baked Chicken Wings recipe. However, last night I decided to give these crockpot chicken wings a try, and let me tell you, they are seriously addicting. Crispy, crunchy, juicy, sweet, savory, spicy, you see what I mean. Finger lickin good.
But what I love most about these chicken wings in the slow cooker is that they are a healthy chicken wing recipe (no deep frying in sight), sweetened with natural sugars (no refined sugar or oil), and virtually hands-off (thank you, Crock Pot).
Ingredients
Slow cooker chicken wings are made with basic pantry staples, which you probably already have in your pantry and fridge. We will need the following ingredients:
- Fresh chicken wings: When buying chicken wings at the grocery store, look for a party mix pack with both chicken drumsticks and flats. If the store only has whole chicken wings available, you’ll want to halve them at the joint and remove the wingtip when you get home. Frozen wings can also be used, but you will have to thaw them overnight in the fridge.
- Ginger: Don’t be shy with the ginger. The recipe card states 3 tablespoons of fresh ginger (2-inch piece), and that is intentional. Fresh ginger gives these sticky chicken wings a welcome spicy kick. Also, for best results, make sure your ground ginger for the glaze is fresh and fragrant.
- Garlic: A few fresh garlic cloves in the dry rub give it a nice punchy flavor. Feel free to add a pinch of garlic powder or onion powder to the glaze for extra savory flavor.
- Coconut sugar: Most recipes call for light or dark brown sugar, but I love coconut sugar here for its natural sweetness. That sweet and savory flavor just can’t be beat.
- Soy sauce: I used regular soy sauce, but if you prefer a low-sodium soy sauce, feel free to go for it. If you prefer no soy, swap it out for coconut aminos.
- Cayenne pepper: A nice kick of cayenne pepper gives it the spice we need. A few grinds of fresh black pepper would also be a nice addition.
- Water: Water thins out the glaze to a brushable consistency.
- Tomato paste: Tomato paste adds a special tang, depth, and color. I like to buy tomato paste in a squeeze tube or glass jar so that it lasts longer.
- Sesame seeds: Sesame seeds really ride home that Asian sticky chicken wings appeal and complement the flavors of soy, coconut, and ginger.
- Garnish: Garnish the wings with thinly sliced scallions for a punchy finish. Optional garnishes include fresh cilantro or a drizzle of hot sauce, like Sriracha sauce.
How to Make This Recipe?
The best part about this slow cooker chicken wings recipe is that it is a set-it-and-forget-it meal, which means you can go about your day while the sweet, tangy scent of sticky chicken wings wafts around your home. After that, a quick glaze and broil, and you are good to go. Here are the step-by-step instructions:
- Prep chicken wings: If you’ve purchased whole chicken wings, cut them in half at the joint and remove the wingtip (If this is your first time working with whole wings, check out my post on How To Cut Turkey Wings, which is very similar to chicken wings). Pat dry all sides of the chicken wings with paper towels.
- Make the rub: In the insert of your slow cooker, stir the fresh ginger, garlic, coconut sugar, soy sauce, and cayenne pepper together until incorporated.
- Toss with rub: Place the dried chicken wings into the insert of the slow cooker and toss with the rub until evenly coated.
- Slow cook: Cover with the lid and cook on low until all the fat from the chicken wings renders and the chicken is tender, about 3-4 hours. Stir once or twice during the cooking process for even cooking.
- Remove cooked chicken wings: Remove the cooked wings from the slow cooker with a slotted spoon. At this point, the chicken should be cooked all the way through, but you can double-check by inserting a meat thermometer into the thickest part of a wing without touching the bone (the internal temperature should reach 165 degrees F or above). Discard the liquid in the slow cooker.
- Prep equipment: Adjust the oven rack to the middle position. Place a sheet of parchment paper on a large baking sheet. Generously spray a wire rack with cooking spray and place on the prepared baking pan. Preheat the broiler to HIGH.
- Make the glaze: In a small bowl, whisk together the water, tomato paste, coconut sugar, soy sauce, cayenne pepper, and ground ginger until combined.
- Sauce the wings: Place the chicken wings in a single layer on the prepared wire cooling rack. Generously brush half of the sauce on top of the wings. Place the baking tray on the middle rack of the oven.
- Broil: Broil until the wings are crisp with a light char, about 8 minutes. Watch carefully to avoid burning. Flip each wing with a pair of tongs and brush with the remaining sauce. Continue to boil for 3 minutes more or until caramelized.
- Garnish: Sprinkle with toasted sesame seeds and green onions, if desired. Serve and enjoy!
How to Store and Reheat Leftovers?
These Slow cooker sticky chicken wings are best served the day they are made; however, if you are making a big batch for a crowd or just want to enjoy leftovers as a weeknight meal, here are my best storage tips:
- Storage: Leftover wings will keep in an airtight container lined with parchment paper for up to 4 days in the fridge.
- Reheat: Reheat the crockpot Asian chicken wings in a low oven, about 250 – 300 degrees F, for 10-15 minutes, or until warm. Setting the oven temperature lower than usual prevents the meat from overcooking.
What to Serve with Slow Cooker Chicken Wings?
The slow cooker method allows me to cook a big batch of sticky wings, which means this is my go-to appetizer for parties, potlucks, and the unofficial holiday here in the U.S. – the Super Bowl. Since I think these Asian-style chicken wings deliver enough flavor on their own, I do not serve them with a dipping sauce like blue cheese dressing or ranch dressing.
With that being said, I love to serve these alongside a plethora of finger foods, snacks, and appetizers, including:
- Chips and Dip: Set out a big bowl of chips and some dips, like Cherry Tomato Salsa and 4-ingredient Guacamole.
- Nachos: Give your food spread that much more crunch factor with Shredded Chicken Nachos.
- Chili: Nothing says football more than chili, and I love to make a big batch of Turkey Pumpkin Chili or Quinoa Chili.
- Cocktails: Really get the party started and serve with Pineapple Margaritas or Blueberry Margaritas.
Expert Tips
- Dry the wings thoroughly: Do not skip drying the chicken wings first. Dry chicken wings ensure the rub sticks to the meat.
- Rub may not look like enough: When initially mixing the rub ingredients, it may not look like enough, but trust me on this one. The chicken cooks in the rub as well as its own juices, creating luscious, flavorful meat every time.
- Pay attention to oven rack position: An oven rack in the center of an oven is approximately 12 – 15 inches away from the broiler. We don’t want the chicken wings too close to the heat source because that will burn the skin and dry out the meat.
- Use a wire rack: A wire rack set inside a baking sheet is crucial because it allows the high-temperature heat (500 degrees F) of the broiler to circulate around the meat, creating crispy skin without overcooking the meat. Parchment paper also makes cleanup a breeze.
- Broiler cooking time may vary: My chicken wings were crisp and caramelized after 10-12 minutes total broiling time, but when my neighbor tested this recipe, it took a full 15 minutes in the oven. Start checking at the 8-minute mark until you see pockets of char, then flip and finish. As with all broiling recipes, watch closely.
FAQs
The key to getting the sauce to stick to the chicken wings is super dry chicken wings. Thoroughly pat dry with paper towels before mixing with the rub.
Chicken wings will reach their internal temperature (165 degrees F) after 3-4 hours on low in the slow cooker, but they can go as long as 4-5 hours.
Finish them under the broiler on a wire rack set inside a baking sheet. This elevated surface allows heat to circulate around the entire surface area of the chicken, creating beautifully crispy skin.
If you try this Slow Cooker Sticky Chicken Wings recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
This recipe is adapted from CooksCountry.com
Slow Cooker Sticky Chicken Wings Recipe
Ingredients
For The Chicken:
- 3 pounds chicken wings, halved at joint and wingtip removed
For The Rub:
- 3 tablespoons 2 inch piece of fresh ginger, peeled and finely chopped
- 2 cloves garlic, peeled and roughly chopped
- ⅓ cup coconut sugar
- 1 tablespoon soy sauce
- Pinch cayenne pepper, optional
For The Glaze:
- 2 tablespoons water
- 2 tablespoons tomato paste
- ⅓ cup coconut sugar
- 1 tablespoon soy sauce
- Pinch cayenne pepper
- ½ teaspoon ground ginger
As Garnish:
- 2 teaspoons sesame seeds, toasted – optional
- 1 tablespoon scallions, chopped, optional
Instructions
- Pat dry all sides of the chicken wings*. Set aside.
- To make the rub: Place the fresh ginger, garlic, coconut sugar, soy sauce, and cayenne pepper into the insert of a slow cooker. Stir to incorporate all the ingredients.
- Place the dried chicken wings into the insert of the slow cooker and toss to distribute the rub. At first, you might think that there is not enough rub, but as long as you make sure that all of the wings are coated thoroughly with the rub, you should be fine.
- Cover and cook on low until all the fat from the chicken wings renders and the chicken is tender about 3-4 hours. If you can, stir once or twice during the cooking process.
- Using a slotted spoon, remove the wings from the slow cooker onto a plate. Set it aside. Discard the liquid in the slow cooker.
- Adjust the oven rack to the middle position. Place a sheet of parchment paper on the baking tray. Spray the wire rack with cooking spray and place on the prepared pan. Set it aside.
- Preheat the broiler to high.
- To make the glaze: Whisk together the water, tomato paste, coconut sugar, soy sauce, cayenne pepper, and ground ginger in a bowl.
- Place the chicken wings, skin side up, in a single layer on the prepared wire rack.
- Generously brush half of the sauce on top of the wings. Place the baking tray on the middle rack of the oven.
- Broil until the wings are crisp with a light char, approximately 8 minutes. Watch carefully to avoid burning.
- Using tongs, flip each wing and coat it with the remaining sauce. Continue to broil for 3-4 minutes until caramelized.
- Top with toasted sesame seeds and green onions, if desired. Serve and enjoy!
Notes
- Yields: Depending on the size of your chicken wings, this recipe yields 22-30 chicken wings that are ideal for 6 servings. The calorie information below is per serving.
- Dry the wings thoroughly: Do not skip drying the chicken wings first. Dry chicken wings ensure the rub sticks to the meat.
- Pay attention to oven rack position: An oven rack in the center of an oven is approximately 12 – 15 inches away from the broiler. We don’t want the chicken wings too close to the heat source because that will burn the skin and dry out the meat.
- Use a wire rack: A wire rack set inside a baking sheet is crucial because it allows the high-temperature heat (500 degrees F) of the broiler to circulate around the meat, creating crispy skin without overcooking the meat. Parchment paper also makes cleanup a breeze.
- Broiler cooking time may vary: Keep a close eye on your wings while they are under the broiler. My wings were done after 10-12 minutes but depending on your oven, yours might be slightly longer or shorter.
- Storage: Leftover sticky wings can be kept in an airtight container for up to 4 days in the fridge.
- Reheat: Reheat your wings in a low oven, about 250 – 300 degrees F, for 10-15 minutes, or until warm. Setting the oven temperature lower than usual prevents the meat from overcooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I seriously cannot get enough of sticky chicken wings.. these look incredible and I love that they can easily be made in a slow cooker too.
Me too Thalia. Thank you!
PS: I am working with Noor. I cannot wait for you to see my new website. Thanks to you I found a good designer at the end.. 🙂
And here they’re, the sticky chicken wings everyone longs for! These look seriously delicious, Ice.
Awww thank you Sini. I appreciate you saying that!