Honey Sriracha Wings (Crockpot) + 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.

titled: sriracha honey crock pot chicken wings

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.

whisking sriracha wing sauce in crockpot

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.

frozen wings in crockpot

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.
tongs grabbing chicken wing in sauce

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.

spooning sriracha wing sauce over wings

Honey Sriracha Chicken Wings FAQ

Can I use fresh wings instead of frozen?

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.

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.

wings with sauce on foiled lined pan

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.

grabbing sriracha chicken wing from stack

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pile of honey sriracha chicken wings

Other Fantastic Chicken Wing Recipes

hand holding honey sriracha wings

Crockpot Honey Sriracha Wings + Video

Donna Elick
Honey Sriracha Wings have a zippy sauce that makes your taste buds sing! Make this crockpot wings recipe for dinner or game day!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main
Cuisine American
Method Slow Cooker
Servings 8


  • 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.


Donna’s Notes

  1. 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.
  2. 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.


Serving: 0.5 pound wings | Calories: 398cal | Carbohydrates: 27g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 686mg | Sugar: 27g | Fiber: 1g | Calcium: 20mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled collage for crockpot wings recipe

Originally published June 2011, updated and republished April 2023

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  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

  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!

    1. 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.

    2. I'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.

  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.

    1. 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.

  4. 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! 🙂

  5. 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.

    1. Yes my sauce was too watery also because of frozen wings…did not thicken up whatsoever…did not glaze when broiled in oven either

    2. I 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.

  6. 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.


    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!

  7. 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?

    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!

  8. 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 🙂

    1. 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.

  9. 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.

  10. I 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.

    1. If 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.

    2. Of course this is a crockpot recipe, as they spend 99% of the time in the slow cooker and are just finished under the broiler.

    1. Ranch, bleu cheese or similar cool sauce would be awesome. I would stay away from spicy sauces as they may clash.

      But, 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!

  11. 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.

    1. I 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.

  12. I 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?

  13. I 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.

  14. I'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. 😊

  15. These 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.

  16. These 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.

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