Slow Cooker Honey Garlic Chicken Wings

Slow Cooker Honey Garlic Chicken Wings

These slow cooker honey garlic chicken wings are a game-changer for anyone looking for an easy, flavorful appetizer or main dish. The combination of sweet honey, savory soy sauce, and aromatic garlic creates a sticky, delicious glaze that coats every wing perfectly. Best of all, your slow cooker does most of the work while you go about your day.

Ingredients

• 3 pounds chicken wings, patted dry
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 8 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Sesame seeds for garnish

Instructions

1. Place chicken wings in your slow cooker and season with salt and pepper.
2. In a bowl, whisk together honey, soy sauce, vinegar, minced garlic, butter, ginger, and red pepper flakes.
3. Pour the sauce over the wings and stir to coat evenly.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until wings are tender and cooked through.
5. In a small bowl, mix cornstarch with water to make a slurry.
6. Turn slow cooker to high, stir in the cornstarch mixture, and cook uncovered for 15 to 20 minutes until sauce thickens.
7. Transfer wings to a serving platter and pour sauce over top.
8. Garnish with green onions and sesame seeds before serving.

Practical Tips

Tip 1: Pat your chicken wings completely dry before adding them to the slow cooker. This helps them cook more evenly and allows the sauce to adhere better to the surface.

Tip 2: For crispier wings, transfer them to a baking sheet and broil for 3 to 5 minutes after cooking in the slow cooker. This adds a nice textural contrast to the tender, saucy meat.

Tip 3: Make the sauce mixture the night before and refrigerate it. In the morning, simply add the wings and sauce to your slow cooker for even more convenience.

How to Store

Store leftover honey garlic chicken wings in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven or microwave before serving. You can also freeze the wings and sauce together for up to 3 months. Thaw overnight in the refrigerator before reheating.

Common Questions

Can I use frozen chicken wings? Yes, you can use frozen wings, but add an extra 1 to 2 hours to the cooking time on low. Make sure they are completely thawed and patted dry for best results.

What if my sauce is too thin? If your sauce doesn’t thicken properly, mix an additional tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker while on high heat for another 10 minutes.

Can I substitute the honey? You can replace honey with maple syrup or agave nectar in equal amounts, though the flavor profile will change slightly. Avoid using artificial sweeteners as they may not caramelize the same way.