Slow Cooker Asian Style Wings Recipe

Name: Slow Cooker Asian Style Wings
Prep time: 5 min
Cook time: 260 min
Total time: 265 min
Ingredients: 36 chicken wing pieces; ¼ cup olive oil; Salt and pepper; ⅓ cup soy sauce; 1 teaspoon ground ginger; 2 cloves garlic (minced); 2 green onions (white and green parts, thinly sliced); 1 tablespoon honey; 1 tablespoon hot chili sauce (such as Sriracha); 1 teaspoon sesame oil; 1 teaspoon canola oil; Garnish: sesame seeds and sliced green onions

Slow Cooker Asian Style Wings with ginger, soy sauce, and Sriracha are a fantastic appetizer needing only 5 minutes of hands-on prep time!

5 from 2 votes

Prep Time 5 minutes

Cook Time 4 hours 20 minutes

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Slow Cooker Asian Style Wings with ginger, soy sauce, and Sriracha are a fantastic appetizer for any occasion from a football tailgate to an after ski gathering. And, best of all, the slow cooker takes care of all the cooking after only 5 minutes of hands-on prep time!

I had an incredible craving for wings recently! And since I already have a great baked buffalo wings recipe on the blog, I thought I’d take these wings in a little different direction and give them an Asian flair with soy sauce, honey, Sriracha, and ginger. Yum!

To make these Asian style wings (also known as sticky wings), all you’ll do is broil the wings for a few minutes, mix up the sauce, and combine everything in a slow cooker. So easy! Taking those few minutes to broil the wings helps the skin keep its texture during the long, slow cooking.

💗 Why You’ll Love This Recipe

It’s largely hands-off. You only need 5 minutes of ingredient prep before the slow cooker takes over and finishes up. No frying required!
Versatile. They’re just as good for a lunch or dinner main course as they are for appetizers.
Warm and satisfying. I make these a lot in the winter, and the flavors in the sauce (ginger, garlic, and Sriracha) are lovely for cold weather.

WHAT PEOPLE ARE SAYING …

“I made these for the Super Bowl today, and they were phenomenal! Everyone loved them. I think I’ll use the sauce for drumsticks at dinner soon!“
— Lisa K.

🥘 About The Ingredients

All ingredients needed to make sticky wings.

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Chicken Wing Pieces – For best results, the chicken should be thawed. If you only have frozen chicken, thaw it in the refrigerator overnight before using it in the recipe.
<< Purchase Your Chicken Wings Directly from Perdue Farms! >>
Olive Oil, Salt, and Black Pepper – The quick prep ingredients needed for broiling the wings.
Soy Sauce – Use your favorite. I usually choose Kikkoman because it’s readily available.
Ground Ginger – A common ingredient for bringing Asian influence to any recipe. The McCormick brand is perfectly fine.
Garlic – Make sure it’s very finely minced.
Green Onions – Use both the green and white parts making sure they’re very thinly sliced.
Honey – Lends a subtle sweetness to the sauce. If you have local honey, that’s perfect. However, any brand works.
Sriracha (or other hot chili sauce) – Start with a tablespoon and adjust the heat to your preferred level by increasing or decreasing the amount.
Sesame Oil – Adds a distinctive Asian flair.
Canola Oil – The recipe needs a certain amount of oil but using all sesame oil would be overpowering. Canola oil is a fairly neutral flavor and is used to complete the volume of oil without added flavors.
Garnishes of Sesame Seeds and Green Onions – To emphasize the Asian style flavor of these wings.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How To Make Slow Cooker Asian Style Wings

Preheat the broiler to its highest setting.

Arrange the wing pieces on a baking sheet. Drizzle liberally with olive oil and sprinkle with salt and pepper. Lightly toss the wings to distribute the oil and seasonings.
Broil on the top oven rack for 10 minutes. Turn the wings over and broil for an additional 10 minutes on the second side.
While the wings are broiling, prepare the sauce.
In a small bowl, combine all the remaining ingredients except garnish. Stir until well combined.
Place the wing pieces in a slow cooker and pour over the sauce.
Cook for 4-5 hours on low heat. Gently stir occasionally during the cooking time to distribute the sauce throughout the wings.

Garnish with sesame seeds and sliced green onions.

🔀 Recipe Variations

Experiment with hot sauces. Substitute any hot chili sauce that you prefer for the Sriracha.
Add more herbs, spices, and seasonings. While I find this recipe perfect as is, it’s always interesting to make changes to suit your own tastes. Try adding flavors such as thyme, smoked paprika, and cayenne.
Ramp up the garnishes. In addition to green onions and sesame seeds, sticky wings are great served with fresh cilantro and sliced fresh chili peppers.

💡 Pro Tips

Make sure the wings are fully cooked at the end of the cooking time. Never assume! Use a meat thermometer to check for 165°F in the thickest part of the wings.
Substitute 1/4 teaspoon garlic powder for the fresh garlic.
Substitute 3 tablespoons of freshly grated ginger for the ginger powder.

🍚 Storage and Reheating

In an airtight container, these slow cooker Asian style wings will keep in the fridge for 4 days…if there are any leftovers! They’re hard to resist! You can also freeze sticky wings for 6 months. To reheat, allow the frozen wings to thaw in the refrigerator and reheat in the microwave or in a very low oven.

🍽 Serving Suggestions

Wings are everyone’s classic “game day” or get-together treat. Serve them as a snack alongside other appetizers like sweet and spicy peanuts, air fryer onion rings, or spicy cheese crackers.

As a meal, Asian style wings pair well with sides like salads, steamed veggies, and rice. (Or all three!) Egg drop or miso soup is particularly good with them!

❓ Questions About Slow Cooker Asian Wings

Can I make this recipe with frozen wings?

If you have frozen wings, I highly recommend you allow time for the wings to thaw before making this recipe. Adding frozen meats to a slow cooker runs the risk of food-borne diseases. It also greatly lengthens the cooking time and makes the sauce quite watery.

I’d like the sauce to be thicker. What can I do?

If you want a thicker sauce, you’ll need to add a cornstarch slurry near the end of the cooking time. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Slowly pour the cornstarch into the crockpot around the sides. Stir gently to combine. Cook an additional 30 minutes.

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