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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  • 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


  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.


*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.



984 cal


38 g


2 g


146 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe slightly adapted from Farm Girl Gourmet

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47 Responses to “Slow Cooker Sticky Chicken Wings”

  1. Rhonda
    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: 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!!!
  2. Michelle Green
    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... :)
  3. 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...
  4. Sophie
    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!
    • 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!
  5. 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.
  6. 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 :)
  7. Samantha
    My husband and I don't like dark meat and I accidentally bought chicken legs from our local butcher (I know, I 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!
    • 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.
  8. BetsyD
    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!

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