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
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 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 well to thoroughly combine.
Pour the sauce over the chicken wings and gently toss wings to coat.
Cook: Cover the crockpot and cook on LOW for 3-4 hours or HIGH for 2 hours. (SEE NOTE) Serve wings right out of slow cooker for saucy wings, or continue on for sticky or crispier wings.
FOR STICKY WINGS: In a small bowl, whisk together the cornstarch with 2 tablespoon of water. Stir the mixture into the slow cooker (SEE NOTE). Cover and cook on HIGH heat for 20-30 minutes, or until sauce is slightly thickened.
FOR CRISPIER STICKY GLAZED WINGS: Complete step 5 above. Preheat oven to HIGH BROILine a large baking sheet with aluminum foil for easy clean up. Insert an oven safe wire rack into baking sheet. Use tongs to remove the cooked chicken wings from slow cooker and transfer them, in a single layer, to wire rack. Broil wings for 2 minutes, until sauce is starting to caramelize. Remove wings from oven and brush with more glaze. Broil again for 2 minutes or until sauce is caramelized and wings are golden crisp.
Serve: Strain sauce using a fine mesh strainer. Garnish wings with green onions, sesame seeds and cilantro. Serve with sauce and lime wedges on the side. Serve hot and enjoy!
If using chicken wings, use kitchen shears or a chef’s knife to separate the wing at joints into drumette, flat and wing tip. Discard wing tip and use drumettes and flats only.
Wings are done cooking when the meat easily separates from the bone. Wings will reduce in size by about half.
If wings are done cooking to your liking in step 5, but you want to thicken the sauce. Remove the wings from the slow cooker BEFORE adding the cornstarch and water mixture. Stir in the cornstarch mixture, cover slow cooker and cook according to recipe directions.
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.