Slow Cooker Sticky Chicken Wings

Published: June 16, 2013Updated: January 26, 2019Author: Camille Beckstrand
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Slow Cooker Sticky Chicken Wings

Sometimes going to the grocery store with three kids in tow just isn’t worth it.
It’s days like that when I just start digging through my pantry to find items that will work for dinner.
I had a bag of chicken wings in my freezer and decided that I would try something new . . . they ended up being a huge hit!
You could easily switch out chicken drumsticks or even chicken breasts instead of the wings- all of them will be delicious.
And since it’s made in the slow cooker, it doesn’t get any easier than this!

Serves: 4-6

Slow Cooker Sticky Chicken Wings

10 minPrep Time

4 hr, 30 Cook Time

4 hr, 40 Total Time

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Ingredients

  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/3 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sriracha (or your favorite hot sauce)
  • black pepper
  • 15-20 chicken wings
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • fresh cilantro
  • sesame seeds

Instructions

  1. In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
  2. Spray the crock pot with nonstick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
  3. Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before serving, sprinkle with torn cilantro leaves and sesame seeds.

Notes

*If you want to speed up this process, pour the sauce into a saucepan and cook on the stovetop for just a couple of minutes, until the sauce thickens.

Nutrition

Calories

984 cal

Fat

38 g

Carbs

2 g

Protein

146 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1773
https://www.sixsistersstuff.com/recipe/slow-cooker-sticky-chicken-wings/

Recipe slightly adapted from Farm Girl Gourmet

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  1. Nichi says:
    June 16, 2013
    I love your new ABOUT US page. So fun to read about each one of you. You are all a great inspiration. Thanks for a great blog and fun easy recipes!!
    Reply
  2. Julie says:
    June 16, 2013
    I have all of these ingredients on hand to make this so guess what dinner is going to be tomorrow night? Thanks for sharing!
    Reply
  3. Jamie @lifelovelemons says:
    June 17, 2013
    These would be gone in a MINUTE.
    Reply
  4. Rhonda says:
    June 17, 2013
    My sister is always trying to show off her recipes to me. She just got a new app today for sharing recipes and she emailed me this fancy peanut Thai chicken dinner she made. (I got the free version so I could try it, and it actually let me import the recipe straight into the app with no typing or anything, which was pretty cool you guys would probably like it if you have iPhones or iPads I think I'm going to start using it: https://itunes.apple.com/app/id617619870.) Anyway I'm going to put this slow cooker chicken wing recipe in it and send it back to her (so there!) and I'm going to use this photo cause mine didn't look this pretty so thanks for the help showing off back LOL!!!
    Reply
  5. Kassie Lowe says:
    July 8, 2013
    This looks delish...do you think I could use chicken breasts instead of wings?
    Reply
    • Cyd says:
      July 8, 2013
      We have only made it with chicken wings. You could use chicken breasts. Maybe even slice it into strips. Not sure what the exact cooking times would be. You'll have to watch it closely. Let us know how it works.
      Reply
  6. Angela says:
    July 16, 2013
    Made these last night. They were delicious but I think 4 hours on high is too long. The meat was falling off the wings! I think it would be great with drum sticks!
    Reply
  7. Annelise says:
    July 22, 2013
    Sounds & looks delicious! Do you use frozen or thawed chicken wings?
    Reply
  8. Christine McLaughlin says:
    July 27, 2013
    This was excellent! My entire family loved it!
    Reply
  9. Kelly Johnson says:
    July 28, 2013
    These look delicious!! Is there a way to bake them in oven rather than a crock-pot? What temp?
    Reply
    • Cyd says:
      August 1, 2013
      I'm sure you could cook them in the crock pot. We have only cooked them in the oven. So not sure the temp and how long.
      Reply
  10. Michelle Green says:
    August 4, 2013
    This chicken was fantastic!! I have made it with wings, thighs and breasts, we even did boneless chicken bites which we floured and fried so they were crispy, I get lip smacking reviews everytime I serve it, I tell them it was my own recipe, haha sure hope they don't follow this site... :)
    Reply
  11. Sam Davis says:
    August 6, 2013
    Any chance the cook time could be longer? What about 8 hours on low? Any thoughts?
    Reply
    • Cyd says:
      August 6, 2013
      I think that would work. Hopefully someone will be home to check it periodically. Some viewers have used chicken breasts and that is yummy too!
      Reply
    • Crystal says:
      September 16, 2013
      No I thought if you put it on low it would take longer no by hour 4the meat was falling off
      Reply
  12. Tania says:
    October 19, 2013
    The photo shows it with drumsticks, not wings. How many drumsticks do you use? Or are those the drumettes from wings?
    Reply
    • Linda says:
      March 28, 2014
      not drumsticks, but drummies from the wing..
      Reply
  13. Cheri says:
    October 20, 2013
    Has anyone else had trouble with the sauce not thickening up? Still tasted ok but I'm not sure what I did wrong - I didn't change the recipe at all besides omitting the cilantro and seeds bc the sauce was too runny for it to stick to the chicken...
    Reply
    • Megan says:
      June 23, 2014
      add some more cornstarch and cook it on the stovetop.
      Reply
  14. Karen says:
    December 10, 2013
    My family loves this recipe! I like it because I have all the ingredients on hand.
    Reply
  15. Allie says:
    December 15, 2013
    Anyone have ideas for sides with this dish? I was thinking rice but that seems kinda boring.
    Reply
    • Debbie Jennings says:
      December 20, 2013
      Maybe some fried rice or asparagus wrapped in bacon grilled
      Reply
  16. Bobbie Jo says:
    February 2, 2014
    Thanks, I have all those ingredients so I think ill make this for dinner tonight! :)
    Reply
  17. Rebekah says:
    February 4, 2014
    wondering if anyone has made a really big batch of these and if that has changed the cooking times. I am making this for 2 big families so I need lots.
    Reply
  18. Melia says:
    March 7, 2014
    Could I use this for my 30 days of freezer meals? Would I just make the sauce, let it cool then toss it all in with the raw chicken? Then freeze?
    Reply
    • Cyd says:
      March 7, 2014
      That should work. Then just thaw and put it all together in the slow cooker.
      Reply
  19. Melissa says:
    March 31, 2014
    Would the cooking time be the same if I use frozen drummies and wings?
    Reply
  20. Sophie says:
    May 2, 2014
    Hi, love the sound of this... I don't have an actual slow cooker, just a good heavy (Le crueset copy) casserole dish with lid, can you advise me on how long I could cook it with drumsticks for and at which temp to get the same effect? And oven or hob? I have plenty of time ... So love slow cooking ... Can't wait to try it!
    Reply
    • Cyd says:
      May 2, 2014
      Hi Sophie, We have only made this in the crock pot. I did some research for you though. The low setting on a crock pot is around 190 to 200 degrees. The high setting is around 250 degrees. I think the drumsticks would cook about the same length of time as the chicken wings. Just be sure they are cooked all the way through before eating. I hope this helps as you try to convert this recipe over to your casserole dish and bake it in the oven. Have a great day and thanks so much for stopping by our blog!
      Reply
  21. Bari says:
    May 14, 2014
    This recipe sounds wonderful. What size crockpot did you use?
    Reply
    • Cyd says:
      May 15, 2014
      All of the sisters have different sizes and brands of crock pots. But the majority of us have 6 quart crock pots. Hope this helps! Have a great day! :)
      Reply
  22. Sandy says:
    July 24, 2014
    I've made similar in the oven -- have to use a disposable foil pan as they are very messy from the oven. Cook long enough and the sauce thickens and they do indeed fall off the bone. My recipe uses maple syrup and I am a maple syrup freak so I'm looking forward to adding it to this recipe and using the crock pot.
    Reply
  23. Laura says:
    July 26, 2014
    Made these for supper tonight!!! They were very good! My husband said could use a little more heat so maybe next time(because he is already asking for me to make them again!) i will do a TBSP of sriracha sauce! I love your site and have had success with all the recipes we have tried, especially the classic peanut butter chocolate chip cookies!! Thanks :)
    Reply
  24. Chris says:
    August 22, 2014
    Can I prepare the night before and marinate overnight??? then cook the next day? Thanks! Sounds yummy
    Reply
    • Cyd says:
      August 23, 2014
      That will work fine to prepare the night before. :)
      Reply
  25. Samantha says:
    January 4, 2015
    My husband and I don't like dark meat and I accidentally bought chicken legs from our local butcher (I know, I know...how does one "accidentally" buy chicken legs). I was looking for a recipe that may help to mask that dark meat flavor we don't care for. I made this for dinner tonight and it was DELICIOUS! We literally couldn't get enough! Thank you so much for this wonderful recipe, we may just like dark meat after all!
    Reply
  26. Chris says:
    April 6, 2015
    I think this looks yummy. What would the time and increased ingredients be to serve 50 people? Thank you.
    Reply
    • Cyd says:
      April 7, 2015
      This recipe makes about 20 chicken wings. You could use wings or drumsticks. Just depends on how many pieces of chicken everyone will eat. You will just need to adjust to that. You will need to use a couple of slow cookers. To load them all in one slow cooker would be too many.
      Reply
  27. Courtney says:
    June 18, 2015
    What if I use chicken breast? Does the amount of time change?
    Reply
  28. BetsyD says:
    July 7, 2015
    I made this last night for dinner for my husband and four boys....they were licking their plates! I used drumsticks instead of wings and the meat was literally falling off the bone. The only change I made was to pierce the chicken with a fork when it was thaw, so the sauce would marinate it as it cooked and seep into the meat. Delicious! Thank you for a fantastic recipe!
    Reply
  29. Chasity Underdahl says:
    October 27, 2015
    Suggestions on if I need a dipping sauce?
    Reply
    • Cyd says:
      October 31, 2015
      You really don't need a sauce because they are covered in sticky delicous sauce. You could dip them in ranch dressing.
      Reply
  30. Sara says:
    December 29, 2015
    If you double the wings, do all the ingredients double?
    Reply
    • Cyd says:
      January 5, 2016
      Yes, double all the other ingredients if you are doubling the wings. You don't want them to be too dry. We love good Sticky Chicken Wings!
      Reply
  31. Renee says:
    January 18, 2016
    I came across this recipe while looking for an easy dinner to make tonight for 7 people. So glad we brought the extra large crockpot for our long weekend holiday!
    Reply
  32. Jaden says:
    February 12, 2018
    Skin on or off?
    Reply
    • Cyd says:
      February 14, 2018
      Hi Jaden. We left the skin on when making these. But you can take it off if you prefer.
      Reply
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