Slow Cooker Sticky Chicken Wings
User Reviews
5
Slow Cooker Sticky Chicken Wings
Description
This recipe features chicken wings cooked slowly in a mixture of soy sauce, balsamic vinegar, brown sugar, honey, garlic, sriracha, ginger, pepper, and onion powder to infuse savory, sweet, and slightly spicy flavors. The slow cooking process softens the wings and allows the sauce to penetrate the meat thoroughly.
After the slow cooker step, the sauce is thickened with a cornstarch slurry and cooked further in the slow cooker, then the wings are broiled briefly. This final step caramelizes the sauce, creating a sticky, slightly charred surface contrasting with the tender interior of the wings. Sesame seeds and chopped cilantro add a nutty crunch and fresh herbal note.
The wings can be served immediately, accompanied by the remaining sauce for extra moisture and flavor. This preparation is convenient for hands-off cooking while delivering sticky, richly flavored wings that can be a main dish or party appetizer.
Ingredients
- 3 pounds chicken wings
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons cilantro fresh, chopped leaves
For the sauce
- ⅓ cup soy sauce reduced sodium
- ⅓ cup balsamic vinegar
- ⅓ cup brown sugar packed
- ¼ cup honey
- 3 cloves garlic minced
- 1 teaspoon sriracha or more, to taste
- 1 teaspoon ground ginger
- 1 teaspoon black pepper ground
- ½ teaspoon onion powder
Instructions
- In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
- Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
- In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Preheat oven to broil. Line a baking sheet with foil.
- Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.
Notes
- Use reduced sodium soy sauce to control saltiness in the sweet and tangy sauce.
- Adjust sriracha to taste to modify the heat level for milder or spicier wings.
- Broil wings just until caramelized and charred for best texture; avoid overcooking to keep meat tender.
- Garnish with sesame seeds and fresh cilantro for added texture and brightness before serving.
- Adapted from Six Sisters’ Stuff with thorough flavor layering in the sauce.
User Reviews
Overall Rating
5
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