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 every day.
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 that is tangy, sweet and spicy and has a hint of citrus.
You are going to love 'em!
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Helpful Tips to make Easy Crockpot Sriracha Honey Chicken Wings:
- 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.
- The scrumptious caramalized sauce is achieved by cooking down the sauce and reapplying it and broiling it until you reach the desired browning.
- 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.
What you will need to make Easy Crockpot Sriracha Honey Chicken Wings:
- Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
- Sauce Pan-
- Baking Sheet- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite crock pot recipes:
Chipotle's Famous BarbacoaSlow Cooker Pork Carnitas
Crockpot Pork Chops
See how easy this Easy Crockpot Sriracha Honey Chicken Wings is to make. Watch the video!!!
Yield: 6
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.
prep time: 15 minscook time: 3 hourtotal time: 3 hours and 15 mins
Ingredients
- 4 pounds frozen chicken wing drumettes
- 3/4 cup sriracha 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)
Instructions
- In a 5 quart slow cooker on low add sriracha sauce, butter, honey and lime juice. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on high for 2-3 hours (or low 4-6 hours) until wings are cooked through.
- Transfer the sauce to a saucepan over medium-high heat and boil it until it reduces to a thicker sauce, approximately 5-8 minutes, stirring occasionally.
- Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sriracha honey sauce 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. Coat wings with sauce again, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized.
- Remove from oven, serve and enjoy.
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.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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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.
ReplyDeleteLinda @ Tumbleweedcontessa.com
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!
ReplyDeleteI 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.
DeleteI'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.
DeleteI 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.
ReplyDeletehow long do you cook these if the wings aren't frozen?
ReplyDeleteI 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.
Deleteare the green thingys in the pic lime rinds?
DeleteI 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! :)
ReplyDeleteI'd love the recipe for your coconut/lime rice please ;)
DeleteI 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.
ReplyDeleteYour supposed to put them under the broiler after removing them from the crockpot
DeleteYes my sauce was too watery also because of frozen wings...did not thicken up whatsoever...did not glaze when broiled in oven either
DeleteI had the same problem. I was so excited to make these for a large party, but even after I tried the corn starch trick, my sauce would not get thick.
DeleteThe siracha was too much. Maybe reduce it a little. Had to add more honey to keep my mouth under scorching lol
ReplyDeleteUmmm yeah, maybe you should stick with bbq sauce then
DeleteTried 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.
ReplyDeleteJames
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!
Deletedid anyone figure out how long to cook them if the wings are not frozen?
ReplyDeleteJust a question. . If you don't have any limes can you use lemons instead?
ReplyDeleteYou can swap them out! They flavor will be different, but still yummy! Enjoy.
DeleteI'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?
ReplyDeleteChicken in the crockpot is so tender it will literally fall off the bone during cooking. I would opt for a baked method like this:
DeleteIn 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!
These were obviously easy to make and they came out great! I will be making them again!
ReplyDeleteAs 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 :)
ReplyDeleteOh my gosh! That is a fabulous idea. Let us know how it goes.
Delete
ReplyDeletewould you be kind enough to comment on how long to cook chicken that are NOT frozen.
Best always~
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.
DeleteI have the Chili Garlic Sauce with the Rooster on the jar, Will that work?
ReplyDeleteThis is the sriracha that I use: http://amzn.to/1y2j4ki
DeleteIf yours is the same brand (Huy Fong) it will work great. Enjoy and let us know how it goes!
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.
ReplyDeleteI 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.
ReplyDeleteIf 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.
DeleteOf course this is a crockpot recipe, as they spend 99% of the time in the slow cooker and are just finished under the broiler.
DeleteI am planning to make these this weekend. Do you have a suggestion for a dipping sauce to go with the wings?
ReplyDeleteRanch, bleu cheese or similar cool sauce would be awesome. I would stay away from spicy sauces as they may clash.
DeleteBut, 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!
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.
ReplyDeleteI 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.
DeleteI 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?
ReplyDeleteI 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.
ReplyDeleteI'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. 😊
ReplyDeleteEasy and delicious!! Thanks for posting!!!
ReplyDeleteThese 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.
ReplyDeleteThese 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.
ReplyDeleteI 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?
ReplyDeleteI 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?
ReplyDeleteYou're in college. Do some math and scale the recipe down.
DeleteHilarious. I was thinking the same.
DeleteToo funny, I was thinking the same thing. My thought was she had to study so she/he had no time to think. I needed that chuckle today, thanks all.
DeleteHow would I cook 6 pounds of frozen wings? How much should I up the ingredients? Trying to make them tonight!!!!
ReplyDeleteCan you freeze and safe for later?
ReplyDeleteYou can freeze them for later but a good way to do that is 2 line a cookie sheet with parchment paper and lay the wings on it separated place that in your freezer for about an hour or until Frozen enough not to stick to one another when you put them into a ziplock bag. That way they won't stick together and you can take out as many as you want at a time. I do this with french fries and all kinds of things and it works great! By the way when you reheat any kind of meat if you place damp paper towels across the top and then heat in a microwave,they will retain their moisture and will taste like you just made them.
DeleteAfter reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.
ReplyDeleteI divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.
I poured out a total of 2 cups of water when the chicken was thawed.
Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.
FYI: There's 38 chicken wings in a 5 lb bag.
After reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.
ReplyDeleteI divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.
I poured out a total of 2 cups of water when the chicken was thawed.
Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.
FYI: There's 38 chicken wings in a 5 lb bag.
I don't have an oven so I'm thinking I might put them in the microwave on defrost. I put so much cornstarch in last time trying to thicken the sauce it tasted like cornstarch and wouldn't thicken. After that I'll try again to cook them in the slow cooker. Or maybe cook them and then remove the water, put them back in and add the sauce.
DeleteI think it's better to use fresh and you don't have the problem with the water.
DeleteI made these wings tonight! The spice was perfect though hubby didn't care for the honey. I told him too bad, it's not all about you. LOL I wish the skin had been crisper. Next time, I'll put them closer to the broiler. Thanks for another great recipe!
ReplyDeleteCan I use chicken breast instead?
ReplyDeleteI think you can use breast or thighs,or you might try pork~ chops,ribs whatever. Good recipes are a wonderful foundation, but don't be afraid to experiment~sometimes you come up with something better. It's fun and exciting to come up with something that has your brand on it!
DeleteI've made this many times and love how it all comes out. I use frozen wings, and yes the sauce is very watery, but I prefer fall-off-the-bone over crispy wings. I cook as it states, and then broil multiple times. Transfer wings to cooking sheet, pour spoonful of liquid straight from crockpot over each wing, broil for about a minute, remove, flip wings, add more liquid, broil, etc. I broil each side of the wings at least twice with layers of sauce. They come out delicious. Never had one complaint about the texture of the wings.
ReplyDeleteI tried this last night and used fresh chicken drumettes. I cooked it for 2 hours. It was tasty and the meat was still moist even after putting it under the broiler. I think next time i will marinate the chicken in the sauce overnight to make the meat tasty inside as well as outside. Overall, i was happy with this easy recipe. Thanks for sharing!
ReplyDeleteHas anyone put them back in crockpot after you broiled them? Thinking of making them and since it is for a party of appetizers we won't eat right away.
ReplyDeleteI wouldn't if you want them to remain crispy. Keep them in the end on warm.
DeleteI never made wings & I tried these for New Years Eve & everyone loved them! They were GONE!
ReplyDeleteMine are in the slow cooker now. I added some chopped fresh ginger to the mix and swapped out the butter for coconut oil. I was really tempted to add garlic as well.
ReplyDeleteHoping to remove the meat then put the bones back in to make stock for pho (with that yummy chilli already in the bones).
These were so yummy...I used the corn starch slurry instead of the stove top...it worked great...they were so finger licking sticky good...I cut the recipe way down for one serving...:)
ReplyDeleteCould you do this with (a) skinless chicken drumettes, or (b) skinless chicken drumsticks?
ReplyDeleteCould you make this recipe with either (a) skinless drumettes, or (b) skinless drumsticks?
ReplyDeleteHave mine in the crockpot now. I used skinless drumsticks instead. They smell amazing but the sauce looks super watery.... I will try the cornstarch method once they finish.
ReplyDeleteFunny you said the sriracha sauce with the rooster because we know the Thai sriracha with flying goose is hotter . I would use the Thai .
ReplyDeleteWhat else could you use instead of honey bro-in-law is allergic to honey ��
ReplyDeleteAre these chicken wings taste the same as they look? I mean delicious?
ReplyDeleteWOW these are absolutely delicious! I made them with fresh, unthawed wings and they are melting off the bone and the meat took on the flavor so well!! The caramelized sauce has stuck on pretty well and looks so appetizing. I'm absolutely making these at my next dinner party! Great stuff!
ReplyDeleteI've made these many times in my Crockpot & they are delicious! But I was wondering, has anyone made them in an instant pot? If so, how long did you cook them for?
ReplyDeleteI would love to watch a video but can't find the link
ReplyDelete