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Slow Cooker Sticky Chicken Wings
5 from 72 votes

Slow Cooker Sticky Chicken Wings

Slow Cooker Sticky Chicken Wings are tender wings slow-cooked with a flavorful sauce made from soy sauce, balsamic vinegar, brown sugar, honey, garlic, and spices. The wings develop a sticky glaze that is thickened at the end and caramelized under the broiler for a slight char. Sesame seeds and fresh cilantro finish the dish, adding texture and brightness.

Prep Time
10 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 30 mins
Servings: 6 servings
Course: Appetizer, Snacks
Cuisine: Asian

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

    Cup of Yum
  1. In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
  2. 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.
  3. 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.
  4. Preheat oven to broil. Line a baking sheet with foil.
  5. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.
  6. 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.