Enjoy these sweet and tangy slow cooker sticky chicken wings made with balsamic vinegar, soy sauce, brown sugar, and a few other ingredients.
Our slow cooker sticky chicken wings recipe is the best chicken wings recipe that you can make in your slow cooker. I love an easy meal during the week, and this is just that. You can also use this as an easy appetizer recipe.
My family loves these slow cooker chicken wings, so I bet yours will too! I don’t know what my kids love more, how delicious these are, or how messy they get.
But that’s okay, nothing a few baby wipes can’t handle. I know what youre thinking, but yes, we still keep those handy with kids in our house. 😉 These wings are worth the little bit of mess, we just say they are finger licking good!
Recipe Ingredient Notes
To make our slow cooker sticky chicken wings, you need the following ingredients:
- Honey
- Brown sugar
- Balsamic vinegar
- Soy sauce
- Minced garlic
- Sriracha sauce
- Black pepper
- Chicken wings
- Cornstarch
- Water
- Fresh cilantro
- Sesame seeds
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Slow Cooker Sticky Chicken Wings Recipe
- In a saucepan, 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.
- 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.
- 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.
Recipe Modifications
- Recipe slightly adapted from Farm Girl Gourmet.
- If you want to speed up the sauce thickening process, pour the sauce into a saucepan and cook on the stovetop for just a couple of minutes, until the sauce thickens.
- The purpose of cornstarch in the recipe is to help thicken up the sauce for the chicken wings. So, I would say it is kind of important to the recipe. If you can get some for this recipe that would be ideal. However, if you are trying to work with what you already have in your pantry, take a look at Healthline’s article for the 11 best substitutes for cornstarch, and see if you have anything that will work!
Enjoy More Delicious Hot Appetizers
Whether meatballs, chicken wings, nachos, or quesadillas, there’s nothing to start out a party better than an appetizer. Browse our comprehensive list of hot appetizer recipes.
- Air Fryer Buffalo Chicken Wings
- Air Fryer Chicken Tenders
- Air Fryer Garlic Parmesan Chicken Wings
- Asian Glazed Chicken Drumsticks
- Avocado Chicken Bites
- Baked Buffalo Wings
- Brown Sugar Bacon Chicken Tenders
- Buffalo Chicken Bites
- Crispy Baked Chicken Wings
- Winger’s Sticky Fingers Copycat
Slow Cooker Sticky Chicken Wings Recipe
Enjoy these sweet and tangy slow cooker sticky chicken wings made with balsamic vinegar, soy sauce, brown sugar, and a few other ingredients.
Serving servings
Ingredients
- ½ cup honey
- ½ cup brown sugar
- ⅓ cup balsamic vinegar
- ⅓ cup soy sauce
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon sriracha sauce, (or your favorite hot sauce)
- black pepper
- 20 chicken wings
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- fresh cilantro
- sesame seeds
Instructions
- In a saucepan, 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.
- 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.
- 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
- Recipe slightly adapted from Farm Girl Gourmet.
- If you want to speed up the sauce thickening process, pour the sauce into a saucepan and cook on the stovetop for just a couple of minutes, until the sauce thickens.
- The purpose of cornstarch in the recipe is to help thicken up the sauce for the chicken wings. So, I would say it is kind of important to the recipe. If you can get some for this recipe that would be ideal. However, if you are trying to work with what you already have in your pantry, take a look at Healthline’s article for the 11 best substitutes for cornstarch, and see if you have anything that will work!
Nutrition
Calories: 540 kcal · Carbohydrates: 46 g · Protein: 31 g · Fat: 26 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 123 mg · Sodium: 865 mg · Potassium: 344 mg · Fiber: 1 g · Sugar: 43 g · Vitamin A: 237 IU · Vitamin C: 2 mg · Calcium: 46 mg · Iron: 2 mg
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