Honey Sriracha Crockpot Chicken Wings + Video

Honey Sriracha Wings have a zippy, finger licking good, sweet and spicy sauce that will make your taste buds sing! This crockpot 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.

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 Crock Pot 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 afterwards.

After slow cooking, place the sweet and spicy 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 sauce every minute or so until they’re ready.

Helpful Tips & Tricks

• Skip the oven – Instead of cooking the sauce down and broiling it, you can thicken the sauce right in the crockpot.
  
  Mix 2 tablespoon 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 slow cooker wings recipe if you’re only cooking for yourself.
• Reuse the wing sauce – Keep leftover sriracha honey 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 sriracha honey 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 to a storage bag and freeze for up to up to 6 months. Reheat in the microwave or oven until warmed through.

Honey Sriracha Wings FAQ

Can I use fresh wings instead of frozen?

You sure can! Just adjust the cooking time accordingly. They 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.

Is it safe to cook frozen chicken in a crockpot?

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 Chicken Wings 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 crockpot 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

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Originally published June 2011, updated and republished June 2022

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