Crock Pot Sweet and Spicy Sticky Wings get fall off the bone tender in the crock pot and then wonderfully caramelized with a thick sauce under the broiler.
These Crock Pot Sweet and Spicy Sticky Wings are super tender and are perfect for the upcoming big game. They develop that fall of the bone quality that meats cooked in the crock pot always do, making them really easy to eat. There’s no need to gnaw away at the bone for 5 minutes to get all the meat off.
You practically can’t have a football game without wings. They’re pretty much a necessity. But wings aren’t always as good as they could be. Sometimes they’re soggy or too greasy. Or even worse – rubbery.
Not these slow cooked wings. They have a wonderful texture that is tender and moist and an amazing sweet and spicy taste with lots of flavor from fresh ginger.
There are two parts to this recipe. First the wings are coated in a paste made from ginger, garlic, dark brown sugar, a little soy sauce and Sriracha sauce and cayenne pepper for heat. They are placed in the Crock Pot and cooked on LOW for 3 to 4 hours. Then all of the accumulated liquid is drained off. This really helps get rid of excess fat.
Once they have cooled they are coated in sauce, placed on a rack and put under the broiler until they start to get nicely browned. They are basted and flipped a few times to really get a nice coating.
The really cool thing about this recipe is once they are slow cooked, they can be refrigerated for 24 hours and then finished the next day.
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How To Make Crock Pot Wings Video
- 1 2-inch piece fresh ginger, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup plus 1 tablespoon soy sauce
- 1 teaspoon Sriracha sauce, divided
- 1/4 teaspoon cayenne pepper, divided
- 4 pounds chicken wings, halved at joint and wingtips removed
- 1/4 cup water
- 1/4 cup tomato paste
- sesame seeds, optional
- Place ginger, garlic, 1/4 cup dark brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon Sriracha sauce, and 1/8 teaspoon cayenne pepper in a food processor and pulse until a paste is formed.
- Place chicken wings and paste in crock pot and toss to coat.
- Cover and cook on LOW for 3 to 4 hours. Use slotted spoon to remove wings and place them in a large bowl lined with paper towels. Discard liquid in crock pot.
- Let wings cool 20 minutes or you can refrigerate them up to 24 hours.
- Place oven rack in lower-middle of oven. It should be 10 to 12 inches from the heating element. Turn oven to BROIL.
- Set a wire rack inside a rimmed baking sheet and spray rack with cooking spray.
- In a medium bowl, whisk together water, tomato paste, remaining 1/2 cup dark brown sugar, 1/4 cup soy sauce, 1/2 teaspoon Sriracha sauce, and 1/8 teaspoon cayenne pepper.
- Pour half of sauce in bowl with chicken wings and gently toss to coat. Place wings skin side up on prepared rack.
- Broil until wings are lightly charred, about 10 to 15 minutes. Flip wings over and brush with sauce. Broil 3 minutes. Flip and brush with sauce one more time and broil 2 minutes.
- Sprinkle with sesame seeds.
It helps to drain chicken wings on a layer of paper towels when you remove them form the crock pot. They will caramelize better if excess liquid is removed.
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Recipe Source: adapted from Cook’s Country.
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