Slow Cooker Sriracha Chili Chicken Wings

1. Gather all the ingredients. Melt 5 Tbsp unsalted butter in a microwave.
2. Add the melted butter and ½ cup honey to your slow cooker. I used the Slow Cook mode on my 6 QT Instant Pot.
3. Then add 3 Tbsp sriracha sauce, 1 Tbsp sweet chili sauce, and ⅛ tsp Diamond Crystal kosher salt. These wings are buttery, sweet, and spicy, and if you want a savory kick, you can add 1 tsp of soy sauce to the sauce (it‘s my take, not from the original recipe). Mix it all together.
4. Add 3 lb chicken wings (flats/drumettes) and toss to coat evenly using tongs.
5. If you’re using a slow cooker, cook on Low for 4–5 hours or on High for 2–3 hours. If you’re using an Instant Pot, select “Slow Cook” and set the cooking time to 2–3 hours. Please note: I suggest cooking for 3 hours from readers‘ feedback in the comments below.
6. After 2–3 hours of slow cooking in the Instant Pot, the meat is tender and almost falling off the bone. You can serve as it is, or for crispy texture, broil the chicken for a few minutes. To do so, use tongs to gently transfer the wings to a parchment-lined baking sheet in a single layer.
7. Broil on High for 5–8 minutes, flipping once. If you‘d like, you can brush the wings with more sauce. Remove from the oven and garnish with chopped cilantro (coriander) and toasted white sesame seeds, if desired.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.