Monday, March 3, 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.

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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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.

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

19 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

    ReplyDelete
  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!

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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.

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

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  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! :)

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  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

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    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!

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

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

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

      Delete
  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 :)

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

      Delete

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