Sunday, December 21, 2014

Easy Crockpot Sriracha Honey Chicken Wings


 

Crock Pot Sriracha Honey Wings are so tender the meat falls off the bone and melts in your mouth.  The caramelized sweet and spicy sauce is truly enough to make your taste buds sing!  Made in the slow cooker you won't find an easier recipe!  They just about cook themselves. That makes these an excellent recipe for Christmas eve.

After the incredible response on our Crockpot Buffalo Chicken Wings we decided to transform our favorite baked sriracha honey wings into a crockpot recipe that will knock your socks off.

I don't think it could get much simpler or tastier.  Sriracha hot chile sauce, honey and lime juice slow cook with your chicken drumettes to create the ultimate sauce.  Tangy, spicy, sweet and  a hint of citrus.

You are going to love 'em!

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/03/easy-crockpot-sriracha-honey-chicken.html


With love from our kitchen table to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/03/easy-crockpot-sriracha-honey-chicken.html


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Easy Crockpot Sriracha Honey Chicken Wings
4 pounds chicken wing drumettes, frozen
3/4 cup sriracha sauce (Huy Fong Sriracha Hot Chili Sauce, the one with the rooster on the package)

3/4 cup honey
2 tablespoons unsalted butter
juice of one lime (about 1/4 cup)

In a 5 quart slow cooker on low add srirachasauce, butter, honey and lime juice.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings. 

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

You can use fresh wings.  Cook time would be 3-4 hours on low or 1 to 2 hours on high.

Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published 3/3/2014

43 comments:

  1. These sound awesome and so,easy to make. I'd love it if you linked these to What'd You Do This Weekend. Have a marvelous week.

    Linda @ Tumbleweedcontessa.com

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  2. Hi there, I'm planning on making these wings this weekend. I bought a pack of unfrozen naked chicken wings and am wondering how long you recommend to cook them in the crock pot since they aren't frozen. Please advise; thank you!

    ReplyDelete
    Replies
    1. I have not tried them fresh, but a reader commented 3-4 hours on low, 1-2 hours on high for 3 pounds. Hope that helps! Enjoy and let us know how it goes.

      Delete
    2. I'm sorry couldn't figure out how to leave a comment, so I'm just going to reply that I made your wings lady night and they were great! So much better then going out and spending 2x as much thank you.

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  3. I have made the wings a couple times now and the husband devours them. I find them to be incredibly tasty too. I was in the mood for them one day and didn't have wings so I threw it all together in the crockpot with some chicken breasts, shredded them up, caramelized it a bit under the broiler and it made awesome sandwiches.

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  4. how long do you cook these if the wings aren't frozen?

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    Replies
    1. I have not tried them fresh, but a reader commented 3-4 hours on low, 1-2 hours on high for 3 pounds. Hope that helps! Enjoy and let us know how it goes.

      Delete
  5. I usually don't take the time to comment on recipes but.... I just made this tonight using chicken legs and served with coconut/lime rice. Omg....loved it! This recipe will definitely be a regular in my home. Thank you! :)

    ReplyDelete
  6. I made the crock pot Sriracha Honey Wings last night. While they did have a good flavor, I found that using frozen wings created a ton of water in my crockpot, so much so that the sauce would not thicken at all when transferred to a saucepan to boil down. Therefore I was unable to get the caramelized effect as the picture shows. I will use thawed wings when I try this recipe again.

    ReplyDelete
    Replies
    1. Your supposed to put them under the broiler after removing them from the crockpot

      Delete
    2. Yes my sauce was too watery also because of frozen wings...did not thicken up whatsoever...did not glaze when broiled in oven either

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  7. The siracha was too much. Maybe reduce it a little. Had to add more honey to keep my mouth under scorching lol

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  8. Tried today with thawed whole chicken that I parted up and scored for more surface area. After 4.5 hours it was falling apart (not sure that's good, seems like I just boiled my chicken). I removed the chicken and stirred up the liquid, leaving the top ajar and switching to high heat in hopes of thickening the liquid into a sauce. It doesn't look good, but it smells fantastic. I think the flavor profile will be on par, but fear that the texture and the ooey gooey glaze that attracted me to this recipe will be a fail.

    James

    ReplyDelete
    Replies
    1. Yes, chicken breast will fall apart after cooked for a long time. You could have shredded the chicken and allowed it to cook for another hour. Otherwise, I would recommend trying it with chicken wings. Enjoy!

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  9. did anyone figure out how long to cook them if the wings are not frozen?

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    Replies
    1. I looked up another crock pot recipe...it says 3 -4 hrs on low, 1-2 on high for three lbs.

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  10. Just a question. . If you don't have any limes can you use lemons instead?

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    Replies
    1. You can swap them out! They flavor will be different, but still yummy! Enjoy.

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  11. I'm supposed to avoid all organ meat so, since skin is the body's biggest organ, I do not eat the skin on chicken. How well does this recipe work with skinned chicken parts?

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    Replies
    1. Chicken in the crockpot is so tender it will literally fall off the bone during cooking. I would opt for a baked method like this:

      In a small saucepan on low add sriracha sauce, butter, honey and lime juice. Stir to combine. Cool to room temperature.

      Place drumettes in a gallon size resealable container. Pour about ½ of sauce over top of drumettes. Reserve remaining sauce. Seal bag and massage to combine sauce and wings. Marinate 30 minutes on counter top.

      Preheat oven to 350°F. Line a baking sheet with aluminum foil. Remove chicken wings from bag with tongs. Place on baking sheet. Bake for 20 minutes, brush with reserved sauce halfway through cook time. Increase temperature to 425°F, generously brush with remaining sauce again and bake for 20 minutes until sauce is caramelized.

      Serve and enjoy!

      Delete
  12. These were obviously easy to make and they came out great! I will be making them again!

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  13. As a twist, how well do you think the flavor of the sauce would pair up with Meatballs? I'm thinking of tossing it all in the crockpot :)

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    Replies
    1. Oh my gosh! That is a fabulous idea. Let us know how it goes.

      Delete

  14. would you be kind enough to comment on how long to cook chicken that are NOT frozen.
    Best always~

    ReplyDelete
    Replies
    1. I have not tried them fresh, but a reader commented 3-4 hours on low, 1-2 hours on high for 3 pounds. Hope that helps! Enjoy and let us know how it goes.

      Delete
  15. I have the Chili Garlic Sauce with the Rooster on the jar, Will that work?

    ReplyDelete
    Replies
    1. This is the sriracha that I use: http://amzn.to/1y2j4ki

      If yours is the same brand (Huy Fong) it will work great. Enjoy and let us know how it goes!

      Delete
  16. This recipe was good. Since it does require cooking down the sauce to thicken and broiling the wings, I dont consider this a true slow cooker recipe. I did cut the hot sauce down to 1/2 cup and it was not that hot. Overall a very good recipe but not what I would consider a slow cooker recipe to take to a party or for a work night.

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  17. I just made these wings and I too have a crock pot full of watery liquid. I don't know how the publisher of this recipe avoided this problem but there is no way this will boil down to get thickened.. as far as a crock pot recipe this is a bust also.

    ReplyDelete
    Replies
    1. If you add the sauce to a sauce pan with a bit of cornstarch, I have found it makes a fabulous sauce. Crockpot recipe maybe no, but so very delicious with a coating of the sauce and baked in the oven for a few minutes to form a nice glaze.

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  18. I am planning to make these this weekend. Do you have a suggestion for a dipping sauce to go with the wings?

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    Replies
    1. Ranch, bleu cheese or similar cool sauce would be awesome. I would stay away from spicy sauces as they may clash.

      But, honestly... If you cook down the sauce and baste them in layers until caramelized they do not need a dipping sauce. Enjoy and let us know how it goes!

      Delete
  19. I have a slightly larger crockpot. Mine is 6qrts. does this change anything , as far as the setting or time? Sorry im new to the whole crockpot thing.

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    Replies
    1. I made them yesterday in a 6 qt crockpot and they came out great - I didn't change anything from the recipe. I did unfrozen wings for 3-4 hours on low.

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  20. I put my results on my blog but I had the same problem with the wings creating too much water to make the sauce usable. How did you manage to make yours look so good?

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  21. I think the problem with the excess water may be due to the type of frozen wings used. Some bags of frozen wings have glazed wings. This means each piece has been frozen individually and has a thin coat of ice around each one, this prevents the pieces from sticking together in the bag. This also adds to the water when the chicken thaws. Try rinsing these in water before putting them in the crockpot, that should remove the glazing and yet leave the wings frozen.

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  22. I'm going to try this with a 4-1/2 lb. pork loin and cook it in my Nesco roaster. I will let y'all know how it comes out. ��

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  23. Easy and delicious!! Thanks for posting!!!

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  24. These were so delicious. I used sour orange juice instead of the lime juice. And that's only because I had sour orange juice. Thanks for sharing your delicious recipe.

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  25. These are always a huge hit when I make them! I also get the liquid in the pot, but once I transfer it to a sauce pan with a bit of cornstarch it thickens up quite nicely. I'll do a few coats of the sauce in between a few minutes of a preheated oven and it has such a nice glaze to it.

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  26. I have a small crock pot and probably will just be making them for myself anyway (single college student), if I get a small package of raw wings, how much of everything else should I put in?

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  27. I have a tiny crock pot and don't need to make 4 lbs of wings anyway....so if I bought a small package of wings, like ten or so, what ratios of the other ingredients would you suggest?

    ReplyDelete
    Replies
    1. You're in college. Do some math and scale the recipe down.

      Delete

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