These Slow Cooker Chicken Wings are incredibly tender, practically falling off the bone, and coated in a sticky, sweet, and savory glaze. By using the slow cooker, you get that deep, slow-braised flavor without having to stand over a hot oven or fryer.
Here is how to make them:
Ingredients
For the Wings:
-
3–4 lbs chicken wings (flats and drumettes, or whole wings split)
-
1 tbsp baking powder (optional, see note below)
-
1 tsp kosher salt
-
1 tsp black pepper
-
1 tsp garlic powder
-
1 tsp smoked paprika
For the Sauce (Sticky Asian BBQ):
-
1/2 cup low-sodium soy sauce (or tamari)
-
1/2 cup honey
-
1/4 cup hoisin sauce
-
2 tbsp brown sugar
-
2 tbsp rice vinegar
-
1 tbsp toasted sesame oil
-
1 tbsp fresh ginger, grated
-
4 cloves garlic, minced
-
1–2 tsp sriracha or chili garlic sauce (optional, for heat)
-
1 tbsp cornstarch + 2 tbsp cold water (slurry, for thickening)
For Garnish:
-
Toasted sesame seeds
-
Thinly sliced green onions
-
Fresh cilantro or chopped peanuts (optional)
Instructions
1. Prep the Wings
Pat the chicken wings very dry with paper towels. This is the most important step to avoid mushy skin.
In a large bowl, toss the wings with baking powder (if using), salt, pepper, garlic powder, and smoked paprika.
Note on Baking Powder: Coating wings in a little baking powder helps break down the proteins and yields a slightly crispier skin. However, because they are in a wet slow cooker, the skin will be soft either way. If you prefer to skip it, that is fine!
2. Arrange in Slow Cooker
Place the seasoned wings directly into the basin of your slow cooker. You can stack them, but try to keep them as level as possible.
3. Make the Sauce
In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and sriracha.
Pour about two-thirds of the sauce over the wings, reserving the remaining one-third in the fridge for later. Toss the wings gently to coat them in the sauce.
4. Slow Cook
Cover and cook on High for 2.5 to 3 hours or on Low for 4 to 5 hours.
Chef’s Tip: Because chicken wings have a lot of connective tissue and skin, cooking them on High for a shorter time usually renders the fat better and keeps them from turning to mush.
5. Thicken the Sauce (Optional but Recommended)
Once the wings are tender and cooked through (internal temp of 165°F), carefully remove them from the slow cooker using tongs and set them aside on a baking sheet.
Skim any excess grease off the top of the liquid left in the slow cooker.
In a small bowl, whisk together the cornstarch and cold water to make a slurry. Turn the slow cooker to High, whisk the slurry into the liquid, and let it cook for 10–15 minutes until it thickens into a glossy glaze.
6. Glaze and Serve
There are two ways to finish these:
-
Option 1 (Sticky & Tender): Return the wings to the slow cooker, pour the reserved sauce over the top, and toss gently to coat. Serve immediately straight from the pot.
-
Option 2 (Crispy Finish): Place the cooked wings on a foil-lined baking sheet. Broil in the oven on High for 3–4 minutes per side until the edges char slightly. Brush with the thickened sauce and broil for 1 more minute.
Garnish heavily with toasted sesame seeds and green onions before serving.
Tips for Perfect Slow Cooker Wings
-
The Sauce is the Star: You can easily swap the flavor profile. Try swapping the soy/hoisin for 1 cup of your favorite BBQ sauce mixed with 1/4 cup of honey, or 1 cup of Buffalo wing sauce mixed with 2 tbsp of melted butter and a splash of Worcestershire.
-
Don’t Overcook: Chicken wings have a small window between “perfectly tender” and “falling apart into shreds.” If you are home, check them at the 2.5-hour mark on High.
-
Grease Management: Wings render a lot of fat. If you skip the thickening step, I highly recommend using a ladle to skim the excess oil off the top of the sauce before serving, otherwise it can taste greasy.