Slow Cooker Asian Style Wings

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 minutes

Cook Time 4 hours hours 20 minutes 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.

• 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.

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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.

1. Preheat the broiler to its highest setting.

2. 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.
3. Broil on the top oven rack for 10 minutes. Turn the wings over and broil for an additional 10 minutes on the second side.
4. While the wings are broiling, prepare the sauce.
5. In a small bowl, combine all the remaining ingredients except garnish. Stir until well combined.
6. Place the wing pieces in a slow cooker and pour over the sauce.
7. Cook for 4-5 hours on low heat. Gently stir occasionally during the cooking time to distribute the sauce throughout the wings.

8. Garnish with sesame seeds and sliced green onions.

• 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.

• 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. 

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.

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!

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📖 Recipe

Slow Cooker Asian Style Wings

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

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Course: Appetizers

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 4 hours hours 20 minutes minutes

Total Time: 4 hours hours 25 minutes minutes

Servings: 18 servings

Calories: 145kcal

Author: Lana Stuart

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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

Serving 1 | Calories 145kcal | Carbohydrates 2g | Protein 9g | Fat 11g | Saturated Fat 3g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Trans Fat 1g | Cholesterol 37mg | Sodium 295mg | Potassium 92mg | Fiber 1g | Sugar 1g | Vitamin A 85IU | Vitamin C 1mg | Calcium 8mg | Iron 1mg

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 health care 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.