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Crock Pot Sweet and Spicy Sticky Wings

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.

Crock Pot Sweet and Spicy Sticky Wings

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.

Crock Pot Sweet and Spicy Chicken Wings

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.

 

Crock Pot Sweet and Spicy Sticky Wings

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.

Crock Pot Sweet and Spicy Sticky Wings

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.

Crock Pot Sweet and Spicy Chicken Wings

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How To Make Crock Pot Wings Video


Crock Pot Sweet and Spicy Sticky Wings

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.
PREP: 15 mins
COOK: 3 hrs 10 mins
TOTAL: 3 hrs 25 mins
SERVINGS: 8

Ingredients

  • 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

Instructions

  • 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.

Notes

Broiling times are estimates. The chicken will already be cooked through so you are just broiling long enough to get a good, charred coating of sauce on the wings. Watch them carefully. If they are not charring, you may need to move the rack closer to the heating element.
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.

Nutrition

Calories: 473kcal
Author: Christin Mahrlig
Course: Appetizer
Cuisine: American

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Recipe Source: adapted from Cook’s Country.

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Crock Pot Sweet and Spicy Stick Wings- no one will believe these wings were cooked in a crock pot!

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43 thoughts on “Crock Pot Sweet and Spicy Sticky Wings”

  1. I first made these in 2016 for a Super Bowl party. They were fantastic. I have since made them every year for Super Bowl and it is all anyone looks forward to (food wise). I did variate the recipe slightly (mainly I just add a lot more Sriracha) and skip the sesame seeds. I started out in 2016 with 4 pounds, but have since made 8 pounds every year because they are gone in minutes (literally!). And no dipping sauce required. Great recipe!

  2. I made these today, with a little variation to the sauce, and they were fantastic! Wish I could add a pic!

    1. The first time I did it, I used regular wings. Since, I have used frozen wings and I make sure to take them out of the freezer a day or two ahead of time to thaw and dry them off a little.

  3. came out awesome ! its a keeper! looked exactly like pic when done ! thank you !
    gonna try the spicy beer shrimp next !

  4. Have you made them in the crockpot, put them under the broiler and then back in crockpot to keep warm for a party?

    1. Christin Mahrlig

      I’ve never tried that Ann, but I don’t see why it wouldn’t work just as well as the wings.

    1. Christin Mahrlig

      I know I am answering too late (sorry!), but yes, you can finish them on the grill. Just be careful moving them around because the meat will easily fall off the bone.

  5. YUM YUM THE BEST!! A keeper!! Broiled them on rack about 8 inches from broiler. Putting them in crockpot first allowed the chicken to be tender and scrumptious! The sauce is sticky and sweet with just a bit of heat.

  6. Hi Christin,,,this recipe looks absolutely amazing! I would like to make them on the weekend for a gathering we are having. I would like to do most of prep a day before…when I put these in the fridge – should I cover them or is it better not to so they don’t get soggy? I will be broiling them the next day. Thanks!!

    1. Christin Mahrlig

      Hi Betty,
      I would drape a piece of plastic wrap or aluminum foil loosely over them. Hope you enjoy!

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