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.
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.
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.
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.
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.
With love, from our simple kitchen to yours.
Other Fantastic Chicken Wing Recipes
Crockpot Honey Sriracha Wings + Video
- 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)
- 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.
- 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.
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 2023
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