Slow Cooker Sticky Chicken Wings Recipe

Slow Cooker Sticky Chicken Wings on a plate from the top view.

5 from 2 votes

Slow Cooker Sticky Chicken Wings Recipe

Slow Cooker Sticky Chicken Wings are marinated in a blend of fresh ginger, garlic, coconut sugar, soy sauce, and cayenne pepper, then cooked in a crock pot until tender. A quick broil caramelizes the skin for a crispy finish. This easy, hands-off recipe is perfect for Game Day, parties, and beyond.

Prep Time20

Cook Time4 30

Total Time4 50

Course: Slow Cooker Recipe

Cuisine: Asian Cuisine

Diet: Halal

Servings: servings

Author: Aysegul Sanford

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

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