Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party!

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Crock Pot Sticky Chicken Wings! Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party! | HomemadeHooplah.com

About Crock Pot Sticky Chicken Wings

When it comes to meat, there seems to be two camps of people:

Those who like meat cooked so tender that if you so much as give it a stern look it falls right off the bone OR those who want to reenact a scene from Quest for Fire with their dinner so that they can vigorously gnaw and chew in order to get their prize.

For me, my allegiance is firmly in the fall-off-the-bone camp.

I don’t want to fight for my meal; by the time the food is on my plate, the fighting should already be done.

If I go to pick up a rib or a drumstick and the bone clatters to the plate, I’m a happy camper.

But as for an old friend of mine?

I guess he’s still in tune with his hunting instinct, cause he wants to fight for this dinner.

The more chewy and tough the struggle then all the better for him.

So as you can probably imagine, I have a crucial decision every time I make a meat dish for dinner:

Is he going to be happy, or am I?

Crock Pot Sticky Chicken Wings! Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party! | HomemadeHooplah.com

If you’re a crock pot enthusiast like me, I’m sure you already know how the story ends for The Night I Made Crock Pot Sticky Chicken Wings.

Crock Pots are notorious for making ultra tender meat, so – you guess it – this particular meal was a +1 for me.

I was in fall-off-the-bone heaven with this meal. And an old friend of mine, bless his heart, was a good sport about it and still ate everything on this plate.

Crock Pot Sticky Chicken Wings! Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party! | HomemadeHooplah.com

As for how these chicken wings turned out?

The sauce is very easy to make (just whisk it and use it, no stovetop cooking needed) and has an Asian BBQ-style flavor. The wings cooked quickly, even on low heat (four hours). If you’re in a hurry, you can cook them on high for two hours, which makes them an easy dish to throw together even after you’ve come home for the day.

And, of course, the meat was tender and falling off the bone.

And since this was a +1 meal for me, I guess I’ll need to whip together some baked wings soon in order to balance out the dinner scales in my house. All I have to do is settle on a good baked wing flavor…  decisions, decisions!

More great chicken recipes

Crock Pot Sticky Chicken Wings! Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party! | HomemadeHooplah.com

Recipe Details

Crock Pot Sticky Chicken Wings! Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party! | HomemadeHooplah.com
3.62 from 100 votes

Crock Pot Sticky Chicken Wings

5 mins prep + 4 hrs cook
633 kcal
Yields: 4 servings
Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ sauce. Perfect for a weeknight dinner or a sports party!

Ingredients 

Instructions

  • Spray bottom of crock pot with cooking spray. Arrange chicken wings in a single layer along the bottom.
  • In a small bowl, whisk together honey, brown sugar, balsamic vinegar, soy sauce, garlic, sriracha, ground ginger, onion powder, and black pepper. Pour sauce over chicken wings, tossing to coat.
  • Cook chicken wings on LOW for 4 hours or HIGH for 2 hours. If possible, turn chicken wings half way through.
  • In a small bowl, whisk together cornstarch and water to create slurry. Add slurry to crock pot and mix with the sauce. Cover crockpot and cook on high for another 10 minutes or until sauce reaches desired thickness.
  • Serve chicken wings immediately with ranch dipping sauce.

Nutrition

Calories: 633kcal | Carbohydrates: 57g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 138mg | Sodium: 1258mg | Potassium: 397mg | Sugar: 53g | Vitamin A: 265IU | Vitamin C: 2.5mg | Calcium: 54mg | Iron: 2.7mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




70 comments

    • Rich
    • 5 stars

    Has anyone adapted this to an instant pot?

    • nic
    • 1 star

    So disappointing. The picture looked amazing but the wings were in a runny sauce. It never thickened up… even after the slurry….

      • Sueanne

      You need to turn up the heat to make the sauce thicken. Any time you are using a corn starch slurry you need the heat in the sauce almosst to a boil before adding the slurry and then it will still take a minute or 2 for it to thicken.

    • GLORIA

    What is High/Low temperature?

      • Linda
      • 5 stars

      All crock pots have a high or low temperature on them. Mine is an older one, and all it has is “high”, “low”, Off. These were delicious, by the way. The sauce wasn’t very thick, but the flavor was out of this world…It got all the way through the wings. My son loved them, and I will be making them again for sure! You could drizzle left over sauce on some rice or mashed potatoes.

    • Norma Pearson

    Delicious wings!! Cooked them on low and at the last hour of cooking time I added the slurry, sauce thickened up nicely

    • Jason
    • 5 stars

    These are the only wings my wife will eat now. She LOVES them. I found that reducing the sauce in a pan rather than using the cornstarch mixture worked better. Also, popping in the broiler for about 3 minuets keep some the center juicy while crisping the outside.

      • Cassandra

      Curious if you cooked the sauce beforehand or added it at the end of the cooking time.

    • Karenmarie

    Making these now- might add some red pepper flakes or more siraccha to make it spicier. Wait for flavors to meld a bit. I also think I’m gonna broil at the end. Wish me luck. Karen

    • jeffrey polissack

    well i tried a few of your ideas already and though none of them ever look like the photos (i am a terrible cook btw) but still tasted good and so far no one complains. so these look easy to make and i am going to give it a try! wish me luck! (if u see a large black plume of smoke coming from the east it just me attempting to cook :P)

    • Julie Henline

    Just made them…. The sauce never got thick or sticky. I have the wings in the oven hoping that helps. Very disappointed.

      • Marie
      • 1 star

      I had the same issue. The wings did not look anything like the picture, and the sauce was a lighter brown color. It didn’t have The nice glaze look it taste to it. The wings had no flavor to them. This recipe was a fail for me. Very disappointing.

      • Jason

      Instead of the cornstarch slurry I just pour the sauce into a pan and reduce it to my desired viscosity. It takes about 10 minuets or so, so the timing is the same.

    • Danielle
    • 5 stars

    YES please! I’m lucky in that the boyfriend also loves that fall off the bone tender meat, so these sound perfect. I’ve always baked my wings, but I love this idea of using the slow cooker. And those flavors! I am a sucker for anything with an Asian flair!

      • Chrisy

      Totally with you on the flavor! 😀 This is still one of my favs to serve for sports parties. Thankfully our friends are all cool with fall-off-the-bone, too 😀

    • Caitie

    I’m making these in a few hours! Quick question, I know it says to have the wings in one single layer on the bottom of the crock pot, but I am doubling this recipe to serve 4, can I layer the wings on top of each other? Will they not cook properly? I was going to put one layer, then sauce, then a second layer then sauce again.

      • Chrisy

      Hey Caitie! I *think* layering should work fine, but it looks like by now you might have already tried this by now. If they turned out okay, I’d love to know or any changes you made 😀

      • Mihele
      • 5 stars

      Late reply, but in case anyone else needs to know, layering works jus let fine!!!

    • Chloe

    Can I use both wings and drumsticks? I wasn’t thinking about the different thickness when I was buying them.

    • Hey Chloe! Using wings or drumsticks should be fine 🙂 Crock pots cook “gently” enough (sorry, that probably sounds odd, but was best word I could think of to describe it) that both types should cook evenly in the time listed for the recipe.

    • Valarie

    I substitute apple cider vinegar for the balsamic vinegar which I didn’t have. They turned out get my family loved them. It’s a keeper!

    • Good to know about the substitution! So glad it still turned out well 😀

    • Shar’nese

    So if thawrd two hours exact is a great time to cook the wings is t the same for drummettes ?

    • Hey Shar-nese! Yes, I think those should cook through just fine in 2 hours on high.

        • Linda

        oh that looks so yummy. i have big boys here and wings are expensive so i will have to try this with thighs. oh boy yummyl

    • Joni L Aslagson

    I would throw them under the broiler a few min to crisp them up yum!

    • I’ll have to remember that tip for my an old friend of mine, Joni 😀 He prefers crispy wings, too!

    • Kathryn

    I wondered why the cornstarch and water can’t be added at the beginning in the sauce instead of after they are cooked. Thanks!

    • Hey Kathryn! I’ve wondered this myself, but I think it has to do with the fact that the slurry mixture (water and cornstarch) might thicken the sauce too much if added at the beginning. When you add it at the end, you have more control over how much heat the slurry is exposed to, and thus how thick the sauce gets. There’s an article with more info on it here: https://howtoboilanegg.wordpress.com/2009/12/21/how-to-make-and-use-a-slurry/

    • Heather

    Can you make this with frozen wings? This will be 1+ for me also since my boyfriend prefers his chicken so crispy that the inside is dry! Lol

    • Hey Heather! Yes, cooking from frozen should be fine – just double the cooking time (high for 4 hours or low for 8).