Sweet and Spicy BBQ Crockpot Chicken Wings + Video

Crockpot Chicken Wings are so juicy and tender — they practically melt in your mouth. Take them to the next level with this sweet and spicy chicken wings recipe! My homemade sauce features the bold flavors of honey, garlic, and chili paste. These slow cooker BBQ chicken wings are a game changer. 

 

Crockpot Chicken Wings

Sweet and spicy is one of the best flavor combos out there, and these slow cooker chicken wings with honey barbecue sauce are just the right thing to satisfy that craving.

Caramelized to perfection and so easy to make — you’ll only need 15 minutes of prep time!

Simply let the crock pot work its magic and you’ll have perfect honey BBQ chicken wings in almost no time at all.

For more easy slow cooker recipes, try my delicious Pork Chops and Gravy or these tasty Buffalo Wings.

Or, if you absolutely love the flavor of these sweet and spicy chicken wings, try my Honey Sriracha Chicken Wings next! 

Ingredient Notes and Substitutions

• Chicken Wings – Feel free to use a mix of drumettes and flat, or all drumettes, for this sweet and spicy chicken wings recipe. 
  
• Brown Sugar – Add brown sugar to get the perfect level of sweetness.
  
  I recommend using light brown sugar since its flavor is more mild and subtle than dark brown sugar.
  
• Soy Sauce – Since this recipe calls for additional salt, opt for low-sodium soy sauce.
  
  Only have regular soy sauce? No worries, simply omit the additional salt.
  
• Chili Paste – I typically use the Garden Gourmet brand, which can be found in the produce section of the grocery store.
  
• Garlic – I prefer minced garlic for crock pot wings, but garlic powder will work just fine if that’s all you have on hand.

Tips for the Best Sweet and Spicy Wings

• Dry the chicken. Pat the chicken lightly with a paper towel to remove excess moisture. This will help the sauce stick to the surface.
  
• Check internal temp. Use a digital meat thermometer to make sure that the slow cooker BBQ chicken wings are cooked to an internal temperature of 165°F.
  
• Thicken sauce. Once the wings are cooked, don’t forget to transfer the sauce to the stove!
  
  Bring it to a boil and stir occasionally — you’ll know it’s ready once it’s thick enough to coat the back of a spoon.
  
• Use a basting brush. This will help you coat your crockpot chicken wings evenly and ensure that all areas are fully coated with the amazing sweet and spicy wings sauce.
  
• Broil carefully. Broiling will leave your wings crispy and caramelized.
  
  But you’ll only need to broil for about 2-3 minutes — watch your sauce carefully so that it doesn’t suddenly burn!

Storing and Reheating Sweet and Spicy Chicken Wings

Leftover crockpot chicken wings can be stored in the refrigerator in an airtight container for up to 4 days.

To reheat, preheat your oven to 350°F and lay the wings on a baking sheet. Pop them in the oven until heated through, approximately 10-15 minutes.

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more!
  
  I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
  
• Medium Saucepan – Heats evenly and is easy to clean too.
  
• Basting Brush – I like this one over the silicone ones. This brush is useful for everything from greasing pans to basting food.

Slow Cooker BBQ Chicken Wings FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Slow Cooker Recipes

Sweet and Spicy BBQ Crockpot Chicken Wings + Video

Donna Elick

Crockpot Chicken Wings are so tender, the meat falls right off the bone! You won't find a better recipe for sweet and spicy chicken wings!

5 stars from 1 review

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Appetizer

Cuisine American

Method Slow Cooker

Servings 6

Equipment

• slow cooker
• rimmed baking sheet
• small pan
• basting brush

Ingredients

 

1x2x3x

• ▢ 1/4 cup honey
• ▢ 1/2 cup packed light brown sugar
• ▢ 1/2 cup ketchup
• ▢ 2 tablespoons soy sauce
• ▢ 3 tablespoons chili paste, I use Garden Gourmet
• ▢ 1 teaspoon kosher salt
• ▢ 2 cloves garlic, minced
• ▢ 3 pounds fresh chicken wings, or drumettes *See Notes

Instructions

 

• To a 5-quart slow cooker, add the honey, brown sugar, ketchup, soy sauce, chili paste, salt and garlic. Using a large spoon, stir to combine. Add chicken wings and stir well to fully coat them with sauce.
• Cover the slow cooker and cook on High for 1 to 2 hours, or 2½ to 3 hours on Low, or until the wings are cooked to an internal temperature of 165°F.
• Using tongs, transfer the wings from the crock pot to a rimmed baking sheet lined with foil.
• Transfer the sauce from the slow cooker to a medium-sized saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then, use a basting brush to slather the wings with sauce.
• Set your oven to broil.
• Place the baking sheet of wings under the broiler for 2-3 minutes, or until the sauce starts to caramelize. *Watch closely – the sauce can very quickly go from perfect to burnt.
• Remove the pan of wings from the oven, brush with another layer of sauce, and broil again for 1 minute. Repeat one more time, coating wings with sauce and broiling until caramelized.
• Remove chicken wings from the oven, transfer to a large platter for servings. Enjoy!

Video

Donna’s Notes

This recipe also works with frozen chicken wings. Cook time would be 2-3 hours on High or 4-6 hours on Low.

Nutrition

Serving: 1 | Calories: 413cal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1000mg | Sugar: 34g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

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!

Originally published November 2017, updated and republished January 2024

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