Fall off the bone tender – These Chinese Chicken Wings are bursting with bold, rich flavors and fool-proof to prepare! These easy chicken wings only require 9 simple ingredients, and they’re stress-free to prepare thanks to the trusty slow cooker! These ultra-tender crockpot wings feature a deliciously sticky, sweet, and slightly spicy Asian glaze that’s finger-licking good and impossible to resist! Prepare a double batch, because these sticky wings are always a huge hit at a party!
Continue to read on for simple tips and tricks for preparing the perfect slow cooker chicken wings! And, don’t miss the comprehensive step-by-step photographs and video tutorial showing you exactly how easy these Asian wings are to make at home!
Update: Oyster Sauce Chicken Wings was originally published in September 2019. I’ve made updates to the post below to include more information about this recipe for Asian chicken wings, as well as tips and tricks for making the cooking process easy and stress-free!
Crockpot Chinese Chicken Wings: recipe overview
Fair warning, these crockpot chicken wings are ridiculously addictive!
Fall off the bone tender, succulent chicken wings tossed and coated in a sticky, sweet and spicy Asian glaze. These Asian chicken wings have the perfect amount of sticky sweet heat and you won’t be able to stop reaching for more!
These saucy, sticky wings are full of flavor and insanely easy to make thanks to the trusty crockpot! Pop the wings in the slow cooker, set it and forget it! Since these Asian-style wings are hands off to prepare, they perfect for parties, potlucks, game days or even dinner!
This Asian Chicken Wing recipe includes instructions for how to make sticky wings and crispier sticky glazed wings!
Why this simple chicken wing recipe works!
- Economical + Simple Ingredients! This slow cooker Chinese wings recipe uses easy-to-find fresh ingredients, such as garlic and ginger, along with affordable pantry staples, such as soy sauce!
- Quick to prepare! Let the slow cooker do all the work! You only need 5 minutes of hands-on preparation for these soy sauce chicken wings!
- Flavorful! Featuring a rich, sticky Chinese wing sauce made with soy sauce, hoisin and honey (or brown sugar), along with other classic Chinese cooking ingredients, this Chinese recipe for chicken wings is full of flavor!
- Customizable! The great thing about making Chinese food at home is you can customize it to suit your specific taste! For ultra-flavorful soy sauce chicken wings, try seasoning your wings with Chinese 5 spice powder! Or, if you prefer spicy Asian wings, add a few tablespoons of Chili Garlic Sauce or Sambal Oelek to the chicken wing sauce! (Scroll down to read about all the ways you can customize this Chinese wing recipe!)
- Perfect for a crowd! These chicken wings Chinese-style are a fan favorite! You can easily adapt this Asian wing recipe for serving a crowd or entertaining!
What are sticky Chinese chicken wings?
Asian chicken wings are tender and sticky in texture with a delicious sweet and spicy flavor. Coated with an irresistible Asian chicken wings sauce featuring soy sauce, brown sugar (or honey) and hoisin, along with other delicious Asian seasonings, these Chinese wings are finger-licking good and perfect for parties! (Just don’t forget the napkins or moist towelettes!)
Asian wings can be baked, broiled, fried or cooked in the slow cooker!
Chinese wings ingredients
You only need nine easy-to-find ingredients to make the best sticky Asian wings right at home!
What you’ll need for sticky chicken wings
- Chicken Wings: You will need 2 to 3 pounds of wings – cut into drumettes (the part that resembles a mini drumstick) and wingettes (also known as the flats) – for this Chinese chicken wing recipe.
- Chinese Aromatics: Fresh garlic and fresh ginger are integral to Asian cooking. Here they add layer of fragrant, lively flavor to the Chinese wing sauce!
- Soy Sauce: Umami-rich soy sauce is a staple ingredient in Chinese cooking! I recommend using low-sodium soy sauce for these Chinese wings, that way you can control the saltiness.
- Oyster Sauce: Oyster sauce is a common ingredient in Chinese cuisine and it lends a savory, salty, umami flavor to any dish. You can find oyster sauce in the international aisle of most major grocery stores!
- Sweetener: Honey or light brown sugar (depending upon your preference) gives these Asian sticky wings the perfect touch of rich sweetness!
- Vinegar: A few tablespoons of rice vinegar adds a delicious tang that beautifully complements the sweet and savory flavors! Make sure you use regular, unseasoned rice vinegar when preparing these Asian-style chicken wings!
- Sriracha: Two tablespoons of Sriracha offers a very mild spicy flavor that beautifully balances the sweetness of the brown sugar (or honey). I recommend using the hot sauce to taste!
- Cornstarch: A combination of starch (cornstarch) and cold water provides a pantry-friendly way to thicken the sticky wing sauce in the slow cooker!
Chinese chicken wing variations
Do you want to make a few changes or additions to this slow cooker chicken wing recipe? Great – I encourage you to make these Asian baked chicken wings your own! Get creative and experiment in the kitchen! Or simply eliminate ingredients you don’t like and substitute them with ones you love! Below are some ideas to help get you started!
- Hoisin sauce: If you are in a pinch, you can replace the oyster sauce with hoisin sauce when preparing this Chinese chicken recipe. However, it’s important to note that Oyster sauce is saltier and less sweet than hoisin sauce. Therefore, if you are substituting hoisin for oyster sauce, you may want to consider increasing the kosher salt and decreasing the sugar or honey!
- Garlic and Ginger: Fresh aromatics are always best! However, in an emergency, you can substitute garlic powder and ground ginger (reduce each from 1 tablespoon to 1 teaspoon).
- Cooking Wine: If you can find it, Chinese cooking wine (Shaoxing Wine) is an incredibly delicious substitution for rice vinegar! Chinese Shaoxing wine will actually give these slow cooker wings a more complex, richer flavor! Alternatively, you can use sake or a dry sherry as a substitute for the rice vinegar. Or, you can use Mirin; however, you’ll want to reduce the amount of sweetener in the Chinese wing sauce!
- Hot sauce: You can replace the sriracha hot sauce with any spicy Asian sauce or paste you love such as Chili Garlic Sauce or Sambal Oelak! Or, as another option, you can leave the chili sauce out entirely for mild Chinese wings!
How to make Chinese wings in the crockpot?
Asian sticky wings are incredibly easy to make in the crockpot or slow cooker! Set it, forget it and in 2-4 hours you have delicious Chinese-style wings ready to be devoured!
- Prepare the wings. Place chicken wings on a clean work surface and pat dry with paper towels. Season the wings liberally on both sides with salt and pepper. Transfer the wings to the crockpot.
- Prepare the sauce. In a measuring cup or small mixing bowl, combine all the ingredients for the sauce. Whisk well to combine.
- Pour the sauce over the wings. Pour the prepared sauce over the wings and toss to evenly coat.
- Cook. Cover the crockpot and cook the wings on low for 3-4 hours or high for 2 hours.
- Thicken the sauce (optional). Whisk together cornstarch with water and add to the slow cooker. Stir well to combine. Cover the crockpot and cook on high for 20-30 minutes, or until sauce is slightly thick. Keep warm.
- Crisp wings (optional). Transfer the wings to a large baking sheet lined with a wire rack and broil for crispy wings. Serve right away with the sauce on the side! Alternatively, you can return the wings to the sauce in the slow cooker and serve from there.
Making Chinese wings recipe in the slow cooker step-by-step photos!
Below you will find a picture collage showing you exactly how to make this oyster wing recipe in the crockpot or slow cooker, step-by-step! Please scroll down for the printable recipe card, which contains detailed instructions and measurements!
How to make Asian wing sauce?
Asian sauce for chicken wings is quick and easy to make! You can also serve this versatile sauce with chicken breasts, shrimp or tofu!
Asian chicken wing sauce can be made in the crockpot right along with wings, or it can be made on the stovetop!
- Chinese chicken wing sauce in the slow cooker: In a measuring cup, combine minced garlic, grated ginger, soy sauce, oyster sauce, honey (or sugar), rice vinegar and sriracha. Whisk well to combine. Pour sauce over chicken wings in crockpot. Cover and cook.
- Stovetop Chinese wing sauce: In a small saucepan over medium-low heat, combine garlic, ginger, soy sauce, oyster sauce, brown sugar (or honey), rice vinegar and sriracha. Bring mixture to a boil. Immediately reduce heat to maintain a simmer. Cook, stirring constantly until sauce is slightly thickened, about 3-4 minutes.
Tips for the best slow cooker chicken wings
Follow the simple tips below for perfectly cooking wings every single time!
How long to cook wings in the crockpot?
Slow cooking chicken wings in a crockpot results in juicy, fall-off-the-bone tender Asian wings that are bursting with sweet and savory flavors!
Using the crockpot to cook chicken wings takes longer than baking or frying; however, utilizing the slow cooker eliminates the mess of oil and baked on grease!
Cooking chicken wings in the slow cooker or crock pot will take approximately 2 hours on high or 3-4 hours on low.
Make sure you use a thermometer to make sure sticky Asian wings are fully cooked. An instant read thermometer inserted into the meaty section of the wing (away from the bone) should read 165 degrees Fahrenheit.
Can you make slow cooker chicken wings from frozen?
You can cook chicken wings from frozen in the crockpot! Frozen wings will take approximately 2 ½ to 3 hours on high or 4-6 hours on low in the slow cooker. Please note that cooking wings from a frozen state will create more liquid and cause the sauce to become much thiner (and less flavorful!). For best results, thaw the frozen wings overnight in the fridge before using them in this Chinese wing recipe.
Serving Asian chicken wings
Chinese chicken wings in soy sauce are best when served warm, sticky and delicious – straight from the oven, slow cooker or crockpot!
Below are a few delicious ways to serve and enjoy these slow cooker wings!
What to serve with soy sauce wings?
Asian wings are incredibly versatile and pair well with a wide assortment of dishes! Whether you are looking to include chicken wings in an appetizer party menu, serve them as a side dish, or enjoy them as a light main for dinner, the delicious Asian dishes below will help round out any meal!
- Green Salads: Anything from a simple and refreshing Asian Cucumber Salad to a Japanese ginger salad pairs well with Asian sticky chicken wings!
- Soups: Traditional Asian soups, such as Miso Soup, Wonton Soup, or Egg Drop Soup make a light and warming pairing option for oyster wings!
- Dips: Creamy, rich dips, such as Crab Rangoon Dip and Carrot Dip, and slow cooker chicken wings make a delicious pairing option for parties!
- Asian Appetizers: Your favorite Chinese finger foods, such as plump Dumplings, salty edamame, Sweet and Spicy Little Smokies, crisp spring rolls and healthier Summer Rolls (to name a few), are a natural pairing option for these sticky Chinese wings!
- Vegetables: Seasonal vegetables are a healthy way to balance your chicken wings in oyster sauce! Stir-fry your favorite vegetables, such as broccoli and green beans, or try this easy Cabbage stir-fry recipe! For heartier flavor, roast your vegetables, try roasting eggplant or make this Asian Brussels Sprouts recipe!
- Rice: A bed of rice – Fluffy white rice, sticky rice, brown rice, or fried rice – is the perfect complement to the sticky Asian wing sauce!
- Noodles: Slurp-able Chinese noodles, such as lo mein, and oriental chicken wings make for a super satisfying Chinese take-out inspired dinner!
Nutritional information for crockpot wings
Is this recipe low carb and keto-friendly?
The Chinese wing sauce for these Asian wings utilizes honey (or brown sugar) and cornstarch. To make this Chinese soy wings recipe low in carbs use a keto-friendly brown sugar replacement instead of honey, and replace cornstarch with Xanthan gum!
Is this gluten free?
To ensure Asian wings recipe is gluten free, make sure you use a gluten-free soy sauce brand or replace the soy sauce with tamari. As well, make sure your oyster sauce is gluten-free.
Tip: If you are cooking gluten-free, make sure you are always reading product labels to ensure the brands you are purchasing are in fact certified gluten-free!
Making chicken wings at home doesn’t have to be daunting, time consuming or messy! Set it and forget it with these easy Crockpot sticky chicken wings!!
Until next week, friends, cheers – to finger licking chicken!
Looking for more chicken wing recipes?
If you love this Chinese recipe for chicken wings, try one of these delicious wing recipes next!
- Salt & Vinegar Wings (A fan favorite for good reason!!)
- Baked Crispy Cajun Chicken Wings (Crispy, baked wings with plenty of Big Easy flavor!)
- Jerk Chicken Wings (Sticky Caribbean wings!)
The Best Crockpot Asian Chicken Wing Recipe👇
(Full printable recipe with step-by-step video!)
Crockpot Asian Chicken Wings Recipe
- crockpot or slow cooker
- 2-3 pounds Chicken Wings or Drumettes (SEE NOTE)
- Kosher Salt & Ground Black Pepper
- 2 cloves Garlic – minced
- 1-inch piece Ginger – peeled and grated (OR 1 tsp Ground Ginger)
- 1/2 Cup Low-Sodium Soy Sauce
- 1/2 Cup Oyster Sauce
- 5 TBS Honey (or light brown sugar)
- 3 TBS Rice Vinegar
- 2 TBS Sriracha - more or less to taste
- 2 TBS Cornstarch
Optional Garnishes: Thinly Sliced Green Onions or Chives, Toasted Sesame Seeds, Chopped Cilantro Leaves, Lime Wedges
- Prepare wings: Place wings on a clean work surface and pat dry with paper towels. Liberally season both sides of wings with salt and pepper. Spray slow cooker insert with non-stick cooking spray and add the chicken wings.
- Make sauce: In a measuring cup or small mixing bowl, combine garlic, ginger, soy sauce, oyster sauce, honey, vinegar and sriracha. Season to taste with salt and pepper. Whisk until well combined.
- Pour the sauce over the chicken wings and gently toss the wings to coat. (You want to make sure all the wings are coated with the sauce!)
- Slow Cook: Cover the crockpot and cook on LOW for 3-4 hours or HIGH for 2 hours. (SEE NOTES)
- Thicken Sauce: In a small bowl, whisk together the cornstarch with 2 tablespoons of water. Push the chicken wings to one side of the crock pot. Add the cornstarch mixture to the sauce in the slow cooker. Whisk well to combine. Cover and cook on HIGH for 20-30 minutes, or until sauce is thickened. Keep sauce warm.(At this point the chicken wings should be cooked through and ready to be served. However, you can continue on with the recipe if you prefer more golden, crisp wings!)
- Optional - broil wings to make them crisper and golden: Arrange an oven rack to the upper 3rd position. Preheat oven to HIGH BROIL. Line a large baking sheet with aluminum foil and place a cooling rack on top. Use tongs to transfer the cooked chicken wings from slow cooker to the wire rack, arranging them in a single layer. Broil the wings for 2-3 minutes, until sauce is starting to caramelize. Remove wings from oven and flip them over. Brush with Asian glaze from the slow cooker. Return the wings to the oven and broil for 2-3 minutes or until sauce is caramelized and wings are golden crisp!
- Serve: To serve, you can return the wings to the slow cooker and gently toss them until they're coated with the Asian sauce. OR serve wings on a platter with the sauce on the side! Garnish wings with green onions, sesame seeds and cilantro for added flavor. Serve lime wedges on the side and enjoy!
- Whole chicken wings: If you are using whole chicken wings, you will need to separate the chicken wings into drumettes, flats and wing tips. The easiest way is to use kitchen shears or a chef’s knife and to cut the wings at their joints. Keep the drumettes and flats; discard the wing tips.
- You can use frozen chicken wings in this recipe. Frozen wings will take approximately 2 ½ to 3 hours on HIGH or 4-6 hours on LOW. Please note that cooking wings from frozen will create more liquid and cause the sauce to be thin and watery. For best results, thaw the frozen wings overnight in the fridge before cooking.
- Wings are done cooking when the meat easily separates from the bone. Wings will reduce in size by about half.
- Broiling wings: Make sure your oven rack is in the upper 1/3 position, arranged approximately 3-5 inches from the heating element! Keep a close eye on the wings when broiling!
- Storage: Store any leftover Chinese chicken wings in an airtight container in the refrigerator. Leftover chicken wings keep well for 3 to 4 days. Reheat at 50% in the microwave!
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