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
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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.
- 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.
The complete ingredient list with detailed measurements is included in the printable recipe card 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.
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🍚 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
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.
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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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📖 Recipe
Slow Cooker Asian Style Wings
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
Instructions
- 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.
Notes
- For a thicker sauce, 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.
- Store in an airtight container in the fridge for up to 4 days. May also be frozen 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.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on January 27, 2015. It has been updated with new photos and additional information.
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!
I’m so glad you liked them!
These wings look so delicious that am going to make them for Super bowl Sunday.
I just pinned these Lana. I can’t believe how good they look. Wait. I can believe it! You made them!
I have never made wings in the slow cooker before but I love the idea. It takes all the work out of game day prep.
These look amazing!! I love wings, but never thought to finish them in the slow cooker. Plus, that sauce!!!
Slow cooker chicken wings- I’m in!!
I love my crockpot! I’ve never tried making wings in there!
Love that you made these in the slow cooker, they look fabulous!
Weekend ski party is such a theme. Y’all are creative. :) And these wings look great! I’ve made something similar but with chicken thighs and they’re sooo good!
Great idea, Erin. This sauce would be great with thighs for a weeknight dinner.
Asian style wings are my most favorite. Love that these are slow cooker!