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Glossy, fall-off-the-bone-tender, and finger-licking good, these sticky wings deliver bold flavor with almost no effort. Slowly cooked in a rich, savory-sweet glaze until irresistibly tender and perfectly sticky, this recipe for slow cooker chicken wings brings dangerously delicious snack-able flavor with hands-off ease. Get ready to set it, forget it, and bring serious wing envy!

“I have made this recipe exactly as instructed twice now. The first time I did them crispy and the second time I did them straight from the crock pot. I prefer the crispy but both were amazing and yes, they literally fell off of the bone. I highly recommend this recipe. I am using it again (crispy) next week when we will be entertaining guest and I know that it will be a hit!”

– LAWREN
Overhead photo of a dozen sticky chicken wings garnished with sesame seeds in a parchment paper lined bowl.

Update: This recipe was originally published in September 2019. I made updates to the article below to include more information about making slow cooked chicken wings at home.

Hi, friends! If you’ve been dreaming of chicken wings that are juicy, saucy, glossy, AND unbelievably easy, this slow cooker recipe for sticky wings is about to become your new snack obsession:

Table of Contents

About these sticky wings

These sticky Chinese chicken wings take everything you love about wings—tender meat, crispy skin, glossy sauce—and lets the slow cooker do ALL the heavy lifting. 

Imagine biting into a slow cooked chicken wing with perfectly caramelized crispy edges; juicy, melt-in-your-mouth meat; plenty of sweet-and-savory flavor, and a signature lacquered, sticky finish. They’re the kind of wings that disappear before the game hits halftime because truly, every bite is unforgettably delicious. 

Best of all, since the slow cooker does all the hard work, you can just kick back, set-it, forget-it, and come back to tender chicken wings wrapped in a clingy soy-honey sauce. Just don’t forget plenty of napkins.

Why you’ll love this recipe!

  • Bold, Rich Flavor. Sweet honey or brown sugar meets salty soy sauce, rich oyster sauce, punchy garlic, and warming ginger for deliciously classic sticky chicken taste
  • Delicious Texture. Slow cooking breaks down the connective tissue, creating ultra-tender chicken meat, while a brief broil gives you glossy, sticky, crispy skin. The result is truly fall-off-the-bone-tender meat with charred edges and a caramelized, sticky glaze.
  • Hands-Off Cooking. Just 5 minutes of prep and the crockpot does the rest of the work for you.This is a true set-it and forget-it slow cooker recipe for chicken wings.
  • Pantry-Friendly Ingredients. If you’ve got a well-stocked pantry, you’ve likely got most of the ingredients on hand. Think: soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar.
  • All-Season, Crowd-Pleaser. While this slow cooker recipe for sticky wings is family-friendly, it’s also super easy to customize. Dial up the heat with more Sriracha, add Chinese 5 spice for a more robust flavor, or use a combination of honey and sugar for a sweeter-style chicken wing. Regardless of how you make them, these slow cooker wings are perfectly cozy in the winter, yet equally delicious at summertime gatherings.

If you’re looking for more Chinese recipes with chicken, try these reader-favorites next: Chicken Teriyaki in the Crockpot, Chinese Peppercorn Chicken, Chinese Plum Sauce Chicken, and Chicken Stir Fry with veggies and noodles.

Angled action photo of a sticky sauce being poured over raw chicken wings in a slow cooker.

Ingredients for sticky chicken wings

As promised, you’ll need easy-to-find ingredients to make the best slow cooker sticky chicken wings recipe right at home. Here’s what to grab:

  • Chicken Wings. Be sure to separate the wings into drumettes (the part that resembles a mini drumstick) and flats (also known as wingettes) for even cooking. 
  • Fresh Ginger and Fresh Garlic. These Chinese aromatics are integral to Asian cooking and add a layer of fragrant, lively flavor to the wing sauce.
  • Soy Sauce. For umami-rich flavor. Be sure to use low-sodium soy sauce so you can control the saltiness. Swap: Coconut aminos.
  • Oyster Sauce. A common ingredient in Chinese cuisine, it lends a savory, salty, and umami flavor to any dish. You can find oyster sauce in the international aisle of most major grocery stores.
  • Honey or Brown Sugar. Gives these Asian sticky wings the perfect touch of rich sweetness. You can use either, or depending upon your preferences. 
  • Rice Vinegar. Adds a delicious tang that beautifully complements the sweet and savory flavors. Make sure you use regular, unseasoned rice vinegar. Swap: Chinese Shaoxing wine is excellent for a richer, more complex flavor. Or you can try sake or mirin, but reduce the sugar if using mirin.
  • Sriracha. Offers a very mild spicy flavor that beautifully balances the sweetness of the brown sugar or honey. Swap: Chili garlic sauce or Sambal Oelak work great too.

Recipe variations

  • BBQ-Style Sticky Wings. Whisk a little bit of your favorite smoky barbecue sauce into the sticky wing sauce for a bbq-esque finish.
  • Citrusy Asian Wings. Add a couple splashes of fresh orange juice for a citrusy depth of flavor.
  • Soy-Free Chicken Wings. Swap out the soy sauce for coconut aminos, but be prepared to possibly adjust the sweetness.
  • Garlic-Forward. Use granulated garlic powder, along with the fresh garlic cloves, for bolder flavor.

Chef expert tips for perfect slow cooker chicken wings every time

  • Dry Wings. Be sure to pat the wings thoroughly dry with paper towels before adding them to the slow cooker. This step ensures the sauce isn’t watery and clings to the chicken beautifully.
  • Whisk Sticky Sauce Well. For even flavor, be sure to whisk the sauce ingredients until they’re fully combined before pouring it over the wings in the slow cooker.
  • Avoid Over-Loading Crockpot. Read the manufacturer’s instructions and ensure you aren’t overloading the crock pot and slow cooker.
  • Stir Occasionally. To ensure an even sticky coating and even cooking.
  • Broil on Rack for Crispy Texture. Place the slow cooked wings onto a wire rack and finish under the broiler for irresistible caramelization. Just don’t walk away as browning happens fast!
  • Check for Doneness. Chicken wings should reach an internal temperature of at least 165°F and the meat should easily pull away from the bone.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of toasted sesame seeds, snipped scallion or chives, and chopped cilantro can take these slow cooker wings to the next level of yum.

Step-by-step photos: making this recipe at home

Below you will find a picture collage showing you exactly how to make this easy sticky chicken recipe in the crockpot or slow cooker, step-by-step. Please scroll down for the printable recipe card, which contains detailed instructions and measurements.

Overhead photo collage of how to make Chinese chicken wings recipe in the crockpot step by step with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is sticky chicken?

Sticky chicken is a Chinese dish that features tender, juicy chicken coated in an irresistibly sweet-savory sticky glaze. The glaze is typically made with a combination of soy sauce, honey or brown sugar, garlic, and other various flavoring ingredients.

Can I use frozen wings?

Yes, you absolutely can use frozen wings to make this easy sticky chicken recipe. However, I do recommend thawing the chicken wings prior to ensure even cooking, better texture, and a more flavorful, thicker sticky sauce. 

Are these wings spicy?

As written, this recipe is not inherently overly spicy, although that will depend upon your tastebuds. However, you can easily adjust the heat level to your preference by dialing the sriracha up or down.

How long should I slow cook chicken wings?

The precise length of time will depend upon your precise slow cooker. But, they typically take about 3 to 4 hours on low to cook through. 

How do I make the sticky sauce thicker?

You can double the cornstarch slurry (cornstarch + cold water) if you prefer an ultra-thick sauce. Just be sure to add it to the slow cooker during the last 20–30 minutes of cooking.

How do I keep slow cooked chicken wings from getting soggy?

You’ll want to finish cooking the chicken wings on a wire rack underneath the broiler. This step crisps the skin and caramelizes the sticky glaze.

Can I make these ahead of time?

If you are a fan of leftovers, you sure can. Just reheat the wings gently to prevent them from drying out.

Is this recipe gluten free?

To ensure this recipe for sticky wings in the slow cooker is gluten free, make sure you use a replace the soy sauce with tamari and make sure your oyster sauce is gluten-free.

Overhead photo of nine slow cooked chicken wings with sticky glaze cooling on a wire rack.

Serving slow cooker wings

Unique serving suggestions

  • Serve Over Rice. Dish the sticky chicken wings up over a bed of steamed white rice of fragrant coconut milk rice for a satisfying dinner.
  • Pair with Chinese Soup. Serve alongside miso soup, egg drop soup, or wonton soup for an Asian‑inspired meal.
  • Alongside Stir Fry or Roasted Veggies. Plate this easy sticky chicken recipe alongside roasted broccoli, asian brussels sprouts, or this cabbage stir-fry recipe for a balanced plate.

Storing leftovers

  • Refrigerator Storage. Allow any leftover sticky wings to cool completely before storing in an airtight container in the fridge for up to 4 days.
  • Freezing Instructions. Let the slow cooker chicken wings cool before storing in a freezer-safe container in the freezer for up to 2 to 3 months.
  • Reheating Instructions. Warm the cooked wings gently in the oven or air fryer to keep them tender without drying them out. Alternatively, you can microwave at 50% power for convenience if you prefer.
Close-up photo of sticky chicken garnished with sesame seeds and snipped chives.

Tender, glossy, sweet, savory, and unbelievably easy too, these sticky chicken wings bring flavorful results with minimal effort and maximum reward. Whether you’re hosting a party, feeding your family, or simply treating yourself to something snack-worthy, these slow cooker chicken wings deliver every single time.

I hope you give these slow cooked chicken wings a try! Just don’t forget to come back and share your delicious results in the comments below or tag me on social media. I truly love cheering you on in the kitchen.

Until next time, cheers,

Cheyanne

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More chicken wing recipes!

If you love this Chinese recipe for chicken wings, try one of these delicious wing recipes next!

Overhead photo of sticky wings garnished with sesame seeds and thinly sliced scallions in a parchment paper lined bowl.

Sticky Chicken Wings

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 3 hours 5 minutes
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 6 people
Print Recipe Pin Recipe
Glossy, fall-off-the-bone-tender, and finger-licking good, these sticky wings deliver bold flavor with almost no effort. Slowly cooked in a rich, savory-sweet glaze until irresistibly tender and perfectly sticky, this recipe for slow cooker chicken wings brings dangerously delicious snack-able flavor with hands-off ease. Get ready to set it, forget it, and bring serious wing envy!

Equipment

  • 1 Slow Cooker or Crockpot

Ingredients 

Instructions

  • Prepare Chicken 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 Sticky 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 Wings in Slow Cooker: Pour the sticky sauce over the wings in the slow cooker and gently toss the wings to coat.
    (Note: Make sure all the wings are coated with the sauce.)
  • Slow Cook Chicken Wings: Cover the crockpot and cook on LOW for 3-4 hours or HIGH for 2 hours. (SEE NOTES)
  • Thicken Sticky 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. Pour the cornstarch mixture into the sauce in the slow cooker. Whisk well to combine.
    Stir the chicken wings and then cover and cook on HIGH for 20-30 minutes, or until sauce is thickened. Keep sauce warm.
    (Note: 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 for Crispy Texture: Arrange an oven rack to the upper 3rd position. Close the oven door and preheat oven to HIGH BROIL.
    Line a large baking sheet with aluminum foil and place a wire 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 Sticky Chicken Wings: 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!
    Overhead, landscape photo of Crockpot Asian Chicken Wings garnished with lime wedges and sesame seeds in a parchment paper lined serving bowl with a ramekin of Asian wing sauce next to the wings.

Video

[adthrive-in-post-video-player video-id=”sLXnvryq” upload-date=”2022-04-01T16:15:45+00:00″ name=”Sticky Chicken Wings” description=”Glossy, fall-off-the-bone-tender, and finger-licking good, these sticky wings deliver bold flavor with almost no effort. Slowly cooked in a rich, savory-sweet glaze until irresistibly tender and perfectly sticky, this recipe for slow cooker chicken wings brings dangerously delicious snack-able flavor with hands-off ease. Get ready to set it, forget it, and bring serious wing envy!” player-type=”default” override-embed=”default”]

Notes

  • 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!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 271kcal    Carbohydrates: 21g    Protein: 17g    Fat: 13g    Saturated Fat: 4g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 5g    Trans Fat: 0.2g    Cholesterol: 63mg    Sodium: 1468mg    Potassium: 237mg    Fiber: 0.3g    Sugar: 15g    Vitamin A: 127IU    Vitamin C: 4mg    Calcium: 26mg    Iron: 1mg
Course: Appetizer, entree
Cuisine: Chinese

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Overhead photo of a pound of slow cooked chicken wings with sticky glaze in a parchment lined bowl.