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.
Great Gameday Recipe
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.
Two Part Recipe- Slow Cook and Then Broil
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.
Sweet and Spicy Flavor
A good amount of brown sugar combined with Sriracha sauce and cayenne pepper gives these wings a wonderful sweet and spicy flavor. If you want the wings spicier, double the amount of cayenne pepper and Sriracha sauce.
Make Ahead
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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More Wing Recipes
- Roasted Ranch Wings
- Bourbon Peach BBQ Wings
- Honey TABASCO Wings
- Sticky Soy Chicken Wings
- Carolina Mustard Wings
- Orange Soda Hot Wings
How To Make Crock Pot Wings Video
Crock Pot Sweet and Spicy Sticky Wings
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
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. Nutritional info is provided as an estimate only and can vary greatly based on brands of products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Cook’s Country.
Originally posted January 29, 2015.
Disclosure: This post contains affiliate links.
Can you do this with oneless chicken?
How many wings is this recipe good for?
I made these today and left them in the crockpot for 4 hours. They are falling off the bone! Ha! I hope I can slide them onto a baking sheet tonight without losing much more meat from the bones. Next time I may just cook them for 3 hours in the crockpot and then transfer to the fridge.
This looks delicious and I’m making them today for game day.. Can I use frozen wings? I have a 4lb bag in the deep freezer!
Yes, you should be able to use frozen wings. Hope you enjoy them!
Reading the comments, everyone says they look good.
You should all try making them!
Both my Grandchildren came back for so much more and we nearly didn’t get any.
Delicious.
Hi Christin, thanks to this, I haven’t prepare it during the game but I have used it last Valentines dinner with my family. They really like how simple it is but with sophistication, the sesame seed gave a perfect coating on the tenderness of the chicken. I was like eating my favorite peking duck from Mott 32 (http://mott32.com/) that’s also served at world’s best Chinese restaurants here in hong kong. talking about awesomeness, your recipe is the one!
Those are some amazing wings, Christin!! I can’t believe you started them in the crock pot. I’ve got my chicken wings all ready in the fridge for Sunday. We’ll have to give this recipe a try. I love sticky sweet and spicy – best combo!
I can’t even express how amazing these look! I love that you made them in the slow cooker too – much less cleaning up, which is always a good thing! Love those flavours together too!
Christin, your recipes are so delicious looking, I have a hard time choosing what I like more. I want to pin all of your stuff! It’s so good!
These wings look perfect, Christin! I love that generous coating of sauce and the flavors sound amazing!