Crockpot Honey Sriracha Chicken Wings Recipe + Video
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Honey Sriracha Wings have a zippy, finger licking good, sweet and spicy sauce that will make your taste buds sing! This crockpot sriracha chicken wings recipe is perfect for dinner, party appetizers, or game day snacking.
Just wait until your first bite of these crispy honey sriracha chicken wings!
While I tend to crave them for football season, there’s no reason that you can’t make these golden brown sticky wings anytime that you want.
You can double the recipe to feed a large crowd or make just enough for your next party at home.
With the perfect punch of heat, this is one of my favorite recipes to share with family and friends.
The spicy sriracha is the perfect balance for someone who likes a little bit of sweetness with their heat.
Most chicken wing recipes just use hot sauce, but this honey sriracha chicken wings recipe is all about fun spicy flavors!
Honey Sriracha Wings
Crockpot chicken wings are so easy to make, they practically cook themselves! Even better, the meat is so tender, it falls right off of the bone!
Cooking doesn’t have to be hard, and there are plenty of other easy crockpot recipes to choose from.
For more party favorites, try my Slow Cooker Nacho Dip or Crockpot Beer Brats. Both are ready in just 2 hours and are sure to keep your guests happy!
Or, make Crockpot Chicken and Rice for a busy weeknight dinner. It gives you all the flavor of the comfort food casserole while keeping your kitchen cool.
How To Make Honey Sriracha Chicken Wings
This recipe couldn’t be any simpler! Everything goes in the slow cooker at once, and then the sauce is thickened on the stove afterward.
After slow cooking, place the honey sriracha chicken wings on a lined baking sheet and drizzle with the sauce.
Then, all they need are a couple of minutes under the broiler to crisp up. Add more sriracha wing sauce every minute or so until they’re ready.
You can also add some fresh garlic or even garlic powder to create more of a garlic taste. I also like to toss some green onions on top of the cooked wings!
Tips for Making Sriracha Wings
- Skip the oven. Instead of cooking the sauce down and broiling the sriracha wings, you can thicken the sriracha wing sauce right in the crockpot.
Mix 2 tablespoons each of water and cornstarch in a resealable container and shake it really well.
Then, stir the slurry into the crockpot and cook an additional 30 minutes on high. - Need more (or fewer) servings? Easily halve or quarter this sriracha chicken wings recipe if you’re only cooking for yourself.
- Reuse the wing sauce. Keep leftover honey sriracha wing sauce in the refrigerator to use for dipping or add more to the chicken when reheating.
You can also freeze it for up to 6 months in a sealed container. Let it sit in the refrigerator overnight to defrost before using.
Storing and Reheating Sriracha Chicken Wings
Keep leftover honey sriracha wings in a sealed container or storage bag and refrigerator for 3-4 days.
Or, arrange them in a single layer on a baking sheet and freeze for about an hour. This helps to keep them from sticking together.
Then, transfer sriracha wings to a storage bag and freeze for up to 6 months. Reheat in the microwave or oven until warmed through.
Honey Sriracha Chicken Wings FAQ
You sure can! Just adjust the cooking time accordingly. With fresh meat, honey sriracha chicken wings should take about 3-4 hours on low, or 1-2 hours on high.
Also, when using fresh chicken, your sauce will cook quicker on the stove. Reduce the time to 3-5 minutes or until thickened.
While there are no issues with putting raw poultry in a slow cooker, you can always defrost the chicken in the refrigerator first if you’re concerned.
Then, prepare the recipe as directed using the “fresh wings” cook times listed in the recipe card notes.
You don’t have to! The simple ingredients needed are listed on the printable recipe card, but you can easily swap out and use what you want. And if you want more heat, add the cayenne pepper or chili pepper to the sauce recipe and let your taste buds do the talking!
While I think that this spicy glaze is the perfect combination for my own personal consumption, you can sweeten or spice up the delicious honey sriracha sauce to whatever you’re craving.
Squeeze a little bit of lime juice from the lime wedges, and you’ve got quite the wing recipe to eat! So good!
Other Uses for Sriracha Wing Sauce
This sauce is absolutely fantastic on wings, but it doesn’t stop there! Swap the wings for pork chops, chicken breasts, or even turkey legs.
I happen to love sriracha honey meatballs, and it’s also a slow cooker recipe!!
Or, make this honey sriracha wings recipe with chicken legs or thighs. If you do, I recommend using fresh chicken instead of frozen.
This will help prevent the sauce from being watery.
Enjoy!
With love, from our simple kitchen to yours.
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Other Fantastic Chicken Wing Recipes
Crockpot Honey Sriracha Chicken Wings Recipe + Video
Ingredients
- 3/4 cup sriracha sauce
- 2 tablespoons unsalted butter
- 3/4 cup honey
- 1/4 cup lime juice
- 4 pounds frozen chicken wings, and/or drumettes (See Notes for fresh wings)
Instructions
- In a 5 quart slow cooker on low power, add sriracha sauce, butter, honey and lime juice. Stir to combine. Add chicken wings and stir to combine. Cook on high for 2-3 hours, or low for 4-6 hours, or until wings are cooked through.
- Transfer the sauce to a saucepan over medium-high heat and bring to a boil. Reduce heat to medium-high and simmer sauce until it reduces and thickens, approximately 5-8 minutes, stirring occasionally.
- Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle honey sriracha sauce over wings.
- Set oven to broil. Place baking sheet of wings under the broiler for 2-3 minutes, until the sauce starts to caramelize. Remove from oven. Coat wings with sauce again, broil for 1 minute, then remove from oven. Repeat one more time, coating wings with sauce and broiling until caramelized.
- Remove from oven, serve and enjoy.
Video
Donna’s Notes
- You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high. Additionally, when using fresh your sauce will cook quicker. Approximately 3-5 minutes.
- 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.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011, updated and republished April 2024
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Can you leave them in the Crockpot to keep the wings warm for serving buffet style as an appetizer?