Crockpot Chicken Wings Recipe

I think a truly great chicken wing should be fall-apart tender on the inside and perfectly sticky on the outside. This easy crockpot chicken wings recipe delivers exactly that, transforming humble wings into tender bites infused with a rich gochujang-honey sauce. Using the slow cooker simplifies the process immensely, making it perfect for game days when you need easy dinner ideas or just a family-friendly meal. The secret to achieving that craveable, sticky glaze and crispy skin without deep frying is a simple high-heat broiling step at the end. The result is a family-friendly favorite that’s great for parties or a simple weeknight meal, thanks to this crockpot chicken wings method.

Ingredients

• Chicken Wings: 1.5 kg (3.3 lbs) separated drumettes and flats, wing tips discarded.
  Pat the chicken wings thoroughly dry before placing them in the slow cooker; this step is critical for developing texture later.
• Gochujang Paste: 60 g (1/4 cup).
  This Korean fermented chili paste provides the signature sweet, savory, and mild heat of the sauce. For a milder flavor, you can reduce this amount to 3-4 tablespoons if sensitive to spice.
• Honey: 80 ml (1/3 cup).
  Honey acts as the main sweetener to balance the salty and spicy components of the glaze. It also helps create that desirable sticky texture when the sauce thickens. I sometimes use maple syrup in a pinch, but the flavor profile changes slightly.
• Light Soy Sauce: 60 ml (1/4 cup).
  Adds essential salty umami flavor to the wings. Use light soy sauce to avoid a finished dish that’s too dark.
• Rice Vinegar: 30 ml (2 tablespoons).
  Provides necessary acidity to cut through the richness of the gochujang and honey. Do not substitute with white vinegar, which has a much stronger and harsher flavor profile.
• Toasted Sesame Oil: 15 ml (1 tablespoon).
  Adds a nutty, aromatic depth to the sauce. Ensure you use toasted sesame oil for its richer flavor, rather than plain sesame oil.
• Fresh Aromatics: 3 cloves minced garlic and 2.5 cm (1 inch) grated fresh ginger.
  Adds a vibrant, zesty spice that complements the gochujang. Grate the ginger finely or use a microplane to avoid large, chewy pieces.
• Water: 120 ml (1/2 cup).
  This thins out the initial sauce mixture, ensuring it coats all the wings and provides cooking liquid for the slow cooker.
• Cornstarch Slurry: 15 g (1 tablespoon) cornstarch and 30 ml (2 tablespoons) cold water.
  This combination forms the slurry essential for thickening the leftover cooking liquid into a glossy, sticky glaze.
• Garnishes: 5 g (1 teaspoon) Toasted Sesame Seeds and 2 Green Onions, thinly sliced.
  These garnishes add color contrast, a fresh bite, and a nutty finish to the final dish.

Instructions

1. Prep the Wings: Thoroughly pat the chicken wings dry on both sides using paper towels. This removal of moisture from the skin is crucial; it helps prevent the wings from becoming rubbery during cooking and allows for a crispier finish later on in this crockpot chicken wings recipe.
2. Make the Slow Cooker Sauce: In a large mixing bowl, whisk together the gochujang paste, honey, light soy sauce, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 120 ml of water until fully combined. Ensure all ingredients are fully incorporated before adding them to the crockpot.
3. Slow Cook the Wings: Add the dried chicken wings to the slow cooker insert. Pour the prepared gochujang-honey sauce over the wings and toss gently to ensure every piece is evenly coated. Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is tender and pulling away from the bone easily.
4. Prepare for Broiling: Carefully remove the cooked chicken wings from the slow cooker with tongs and transfer them to a large baking sheet lined with parchment paper or a silicone mat. Pour the remaining cooking liquid from the slow cooker into a small saucepan.
5. Thicken the Glaze: Whisk together the 15 g (1 tablespoon) cornstarch with 30 ml (2 tablespoons) cold water in a small bowl to form a smooth slurry. Bring the cooking liquid in the saucepan to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency.
6. Caramelize the Wings: Preheat your oven broiler to high. Brush the chicken wings on the baking sheet generously with some of the thickened glaze. Broil for 5-7 minutes, flipping halfway through, until the wings are caramelized and slightly crispy. Watch carefully during broiling, as the high sugar content in the glaze can burn quickly; adjust the oven rack height as needed.
7. Final Toss and Serve: Transfer the broiled wings to a large, clean bowl. Pour the remaining sticky gochujang-honey glaze over the wings and toss gently to coat thoroughly, ensuring every piece is dripping with sauce. Serve these delicious crockpot chicken wings immediately on a platter and garnish generously with sliced green onions and toasted sesame seeds.

Tips for Extra Crispy Slow Cooker Wings

The key to a truly great crockpot chicken wings recipe is nailing the finish. The slow cooker makes them perfectly tender, but the high heat of the broiler provides the necessary crispness.

• Don’t Skip the Drying Step: Patting the wings dry is crucial because excess moisture creates steam in the crockpot, preventing the skin from crisping later.
• The Broiler Finishes the Job: The slow cooker makes wings tender, but the high heat of the broiler caramelizes the sugar in the glaze and crisps the skin for perfect texture.
• Watch for Burning: Because the glaze contains honey, it can burn quickly under the broiler. Set a timer and check them every minute or two, flipping halfway through. I learned the hard way that walking away during this step usually results in burned wing tips.
• Ensure Even Coating: When broiling, arrange the wings in a single layer without overlapping; if they are stacked, they will steam rather than crisp.

Serving Suggestions and Make-Ahead Ideas

These sticky crockpot chicken wings are versatile enough for game day or an easy dinner idea.

• For Game Day: Serve these sticky wings with simple sides like celery sticks and ranch or blue cheese dip to cut through the richness.
• For Dinner: Pair them with steamed rice to soak up the extra glaze, or serve over crispy vegetable fried rice for a full meal.
• Easy Make-Ahead: You can cook the wings completely in the slow cooker and store them in the fridge for up to 3 days. Reheat gently in the oven or air fryer, then proceed with the broiling step for fresh texture.

FAQs

Can I use frozen chicken wings?

Yes, but thaw them first for best results. When making this crockpot chicken wings recipe, starting with thawed chicken is key. Place frozen wings in the slow cooker with the sauce, but cooking time will be longer (add 30-60 minutes). Do not attempt to broil frozen or partially frozen wings; they won’t crisp properly.

Is this recipe very spicy?

Gochujang provides a mild, complex heat that is generally balanced by the honey. For sensitive palates, reduce the gochujang amount to 2-3 tablespoons; for extra heat, add a pinch of cayenne pepper. The sweetness in this crockpot chicken wings recipe cuts through most of the heat.

What if I don’t have a broiler?

You can get similar results using an air fryer. After slow cooking, place the wings in the air fryer basket at 400°F (200°C) for 5-8 minutes, or until crisp, then toss in the sauce.

Can I substitute the ingredients?

While the gochujang-honey blend is unique, you can try substituting maple syrup for honey in a pinch (though flavor will differ). Do not substitute gochujang, as it defines the entire flavor profile. For a low-sodium version, use low-sodium soy sauce.

How do I store and reheat leftovers?

Store leftover crockpot chicken wings in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results (around 350°F/175°C for 10-15 minutes). Microwaving can make them rubbery. These crockpot chicken wings are also great for meal prep.

Can I use boneless chicken pieces?

Yes, this recipe works great with boneless chicken thighs or chicken breast. Reduce the slow cooking time significantly, as boneless meat cooks faster, and make sure not to overcook. I like to keep a close eye on the internal temperature to prevent dry chicken. This makes for an excellent high-protein snack or meal prep option.

Conclusion

This crockpot chicken wings recipe is the perfect blend of easy slow cooking convenience and craveable, crispy texture. The gochujang-honey sauce makes these wings stand out from standard buffalo wings, providing a family-friendly favorite. Try making these for your next family dinner or big game day; the results are always a crowd-pleaser. Pin this recipe for later and share it with a friend!

crockpot chicken wings recipe

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• Author: Samantha Hayes
• Total Time: 225 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These sticky gochujang-honey chicken wings are easily made in a slow cooker, resulting in tender, fall-off-the-bone meat. A final broiling step gives them a craveable crispy skin and caramelized glaze perfect for game days or easy family meals.

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Ingredients

Scale 1x2x3x

• 1.5 kilograms chicken wings (separated drumettes and flats)
• 1/4 cup gochujang paste
• 1/3 cup honey
• 1/4 cup light soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 teaspoon toasted sesame seeds
• 2 green onions, thinly sliced

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Instructions

1. Pat Wings Dry: Pat the chicken wings thoroughly dry on both sides with paper towels.
2. Prepare Slow Cooker Sauce: In a mixing bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and 1/2 cup water.
3. Slow Cook: Add the dried chicken wings to the slow cooker and pour the prepared sauce over them, tossing to coat. Cook on low for 3-4 hours or on high for 2-3 hours, until very tender.
4. Thicken Glaze: Remove the wings from the slow cooker and place them on a baking sheet. Pour the cooking liquid into a small saucepan. Make a slurry by whisking together the cornstarch and cold water. Bring the liquid in the saucepan to a simmer, then whisk in the slurry and cook for 1-2 minutes until thickened.
5. Caramelize and Broil: Brush the wings generously with the thickened glaze. Broil on high for 5-7 minutes, flipping once, until the skin is caramelized and slightly crispy.
6. Serve: Toss the broiled wings in the remaining sauce and garnish with sliced green onions and toasted sesame seeds before serving immediately.

Notes

To achieve crispy skin, patting the wings dry before slow cooking is crucial. When broiling, arrange wings in a single layer to avoid steaming. Watch carefully during broiling, as the high sugar content in the glaze can cause them to burn quickly.

• Prep Time: 15 minutes
• Cook Time: 210 minutes
• Category: Appetizer
• Method: Slow Cooker, Broil
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 18 g
• Sodium: 610 mg
• Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 105 mg