These Slow Cooker Sweet Chili Chicken Wings are sticky, sweet, and just a little spicy—the perfect crowd-pleaser! Whether you’re making them for game day, a party, or just a fun family dinner, these wings are crazy easy to throw together. The slow cooker does all the work, and the result? Fall-off-the-bone, finger-licking good wings. Plus, no deep frying! Just toss, cook, and enjoy.
Let’s get started!
What You’ll Need
For the Wings
- 2 lbs chicken wings (drumettes and flats)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Sweet Chili Sauce
- 1 cup sweet chili sauce
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp sriracha (optional, for extra spice)
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1 tbsp lime juice
For Garnish (Optional, but so good!)
- 1 tbsp sesame seeds
- 2 tbsp chopped green onions
Pro Tips
✔ Pat the wings dry before seasoning to help the sauce stick better.
✔ Want crispier wings? Pop them under the broiler for 5 minutes after slow cooking.
✔ Adjust the spice level—add more sriracha for heat or skip it for mild wings.
✔ Double the sauce! It’s great for dipping or drizzling over rice.
✔ Make it a meal—serve with rice, coleslaw, or roasted veggies.
Tools You’ll Need
- Slow cooker
- Mixing bowl
- Whisk
- Tongs
- Baking sheet (optional for broiling)
Substitutions & Variations
- No sriracha? Use hot sauce or leave it out for a mild version.
- Gluten-free? Swap soy sauce for tamari or coconut aminos.
- Less sweet? Reduce the honey or replace it with a splash of vinegar for more tang.
- More crispy? Air fry for a few minutes after slow cooking.
Make-Ahead Tips
- Mix the sauce ingredients ahead of time and store in the fridge for up to 3 days.
- Season the wings and keep them covered in the fridge overnight for extra flavor.
How to Make Slow Cooker Sweet Chili Chicken Wings
1. Season the Wings
Sprinkle salt, pepper, and garlic powder over the wings, making sure they’re evenly coated.
2. Mix the Sauce
In a bowl, whisk together sweet chili sauce, honey, soy sauce, sriracha, ginger, garlic, and lime juice.
3. Add to the Slow Cooker
Place the wings in the slow cooker and pour the sauce over them. Toss to coat.
4. Cook Low and Slow
Cover and cook on low for 3-4 hours or high for 2 hours, until tender.
5. Broil for Crispy Skin (Optional but Worth It!)
Transfer wings to a baking sheet and broil on high for 4-5 minutes to caramelize the glaze.
6. Garnish & Serve
Sprinkle sesame seeds and chopped green onions over the wings. Serve hot with extra sauce for dipping!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for 10 minutes or air fry at 375°F for 3-4 minutes.
- Freeze: Freeze wings for up to 2 months. Thaw overnight before reheating.
Time to Dig In!
These wings are sweet, spicy, sticky, and so addictive! Whether you’re making them for family dinner or a party, they’re sure to be a hit. Give them a try and let me know what you think! Drop a comment with your thoughts or any fun variations you tried. Enjoy! 😋
