These Crockpot Asian Chicken Wings are stress-free to prepare and finger-licking good!! Crispy, fall off the bone tender wings coated in an addictive sticky, sweet and spicy Asian glaze! These wings are incredibly easy to make and always a hit at a party!!
Optional Garnishes: Thinly Sliced Green Onions or Chives, Toasted Sesame Seeds, Chopped Cilantro Leaves, Lime Wedges
Instructions
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!
Video
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!
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.