There’s something magical about chicken wings, right? They’re crispy, saucy, and downright addictive. These Crockpot Honey Sriracha Chicken Wings are the perfect balance of sweet, spicy, and sticky. The best part? The slow cooker does most of the work! That means you can sit back, relax, and let the flavors get all deep and delicious while your kitchen smells amazing.
Whether you’re making these for game day, a family movie night, or just because you need a wing fix, they’ll disappear fast. Let’s get cooking!
What You’ll Need
Ingredients
- 2 lbs chicken wings (drumettes and flats)
- ½ cup honey
- ¼ cup Sriracha
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tsp ginger (grated)
- 1 tbsp butter (for finishing)
- 1 tsp cornstarch + 1 tbsp water (for thickening)
- Sesame seeds & chopped green onions (for garnish)
Pro Tips
⭐ Pat the wings dry – This helps them absorb more flavor and crisp up better.
⭐ Want crispier wings? Broil them for a few minutes after slow cooking!
⭐ Adjust the spice level – More honey for sweetness, more Sriracha for heat!
⭐ Use parchment paper under the broiler to prevent sticking.
⭐ Make extra sauce – You’ll want to dip everything in it!
Tools You’ll Need
- Slow cooker
- Mixing bowl
- Whisk
- Small saucepan
- Baking sheet (for optional broiling)
- Tongs
Substitutions & Variations
- Less spicy? Reduce the Sriracha or add more honey.
- Gluten-free? Use tamari instead of soy sauce.
- No rice vinegar? Swap with apple cider vinegar or lemon juice.
- Extra crispy? Toss the wings in a little baking powder before cooking.
Make Ahead Tips
- Mix the sauce a day in advance and keep it in the fridge.
- Marinate the wings in the sauce for extra deep flavor before cooking.
- Cook ahead of time and broil just before serving to crisp them up.
How to Make Honey Sriracha Chicken Wings
1. Make the Sauce
In a mixing bowl, whisk together honey, Sriracha, soy sauce, rice vinegar, garlic, and ginger until smooth.
2. Add Wings to Slow Cooker
Place the chicken wings in the slow cooker and pour the sauce over them. Toss to coat.
3. Cook on Low for 3-4 Hours
Cover and cook on low for 3-4 hours or high for 2-3 hours, until the wings are tender.
4. Thicken the Sauce
Remove the wings from the slow cooker and place them on a baking sheet. Pour the sauce into a saucepan, add butter, and bring to a simmer. Stir in cornstarch slurry (cornstarch + water) and cook until thickened.
5. Broil for Crispy Wings (Optional)
Brush the wings with thickened sauce and broil them on high for 3-5 minutes until crispy.
6. Garnish & Serve
Toss the wings in extra sauce, then sprinkle with sesame seeds and chopped green onions. Serve immediately!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Bake at 375°F for 10 minutes or microwave in short bursts.
- Freeze: Freeze for up to 3 months; thaw overnight before reheating.
Let’s Get Cooking!
These Crockpot Honey Sriracha Chicken Wings are the perfect balance of sweet, spicy, and sticky—basically, wing perfection! Whether you’re making them for a party, dinner, or just because, I promise they’ll be a hit.
Try them out and let me know in the comments how they turned out! Got any tweaks or fun variations? I’d love to hear! 🧡🔥
