Crock Pot Wings Recipe with Honey Garlic Glaze
This crock pot wings recipe cooks the wings tender in the slow cooker, then crisps them under the broiler. A honey garlic glaze finishes them, and you skip the deep fryer.
8
servings15
minutes4
hoursChicken wings cook in a seasoned rub, then get tossed in a honey garlic glaze and broiled until sticky and crisp.
Ingredients
4 lb chicken wings, split into drumettes and flats
1 tbsp baking powder
1 tsp kosher salt
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/3 cup honey
1/4 cup low-sodium soy sauce
4 cloves garlic, minced
1 tbsp rice vinegar
1 tsp sriracha, optional
1 tsp cornstarch
Sesame seeds and sliced green onions, for serving
Directions
- Pat the wings dry. Toss with baking powder, salt, garlic powder, paprika and pepper.
- Place the wings in a 6-quart slow cooker without any liquid.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- The wings should reach 175°F and the meat should be tender but not falling apart.
- Heat the broiler to high and line a baking sheet with foil and a rack.
- Simmer the honey, soy sauce, garlic, vinegar and sriracha in a small pan for 3 minutes.
- Mix the cornstarch with 1 tablespoon cold water and stir it into the glaze. Simmer 1 minute until sticky.
- Lift the wings out of the pot onto the rack in a single layer.
- Broil 5 to 7 minutes, flip, and broil 3 to 5 minutes more until golden.
- Toss in the glaze and top with sesame seeds and green onions.
Notes
- Use tongs to move the wings. They are fragile after cooking. Buffalo sauce or barbecue sauce works in place of the honey garlic. Leftovers keep 3 days and crisp again in a hot oven. Do not microwave if you want crunch.
Why the broiler is not optional
Slow cooker wings are tender and juicy, but they come out pale and soft. The slow cooker traps steam, and steam never makes crisp skin. That is why this crock pot wings recipe finishes under the broiler. Five to seven minutes per side turns the skin golden and gives the honey garlic glaze something to stick to. Skin-on wings are the only choice here, since skinless wings dry out.
The baking powder in the rub helps too. It raises the pH of the skin, so it browns and blisters under the broiler. Cooking the wings with no liquid also matters, because the wings release their own fat and juices and braise in them. Four hours on LOW gives meat that is tender but still holds on the bone. Prep is about 15 minutes, and the broiler step takes 15 more.
Ingredient notes
Chicken wings: Buy 4 pounds of wings, already split into drumettes and flats if you can. If you buy whole wings, cut off the tips and split the joint with a sharp knife.
Baking powder: Use aluminum-free baking powder, not baking soda. One tablespoon for 4 pounds is enough, and more makes the skin taste bitter.
Honey: It makes up most of the glaze and gives it a sticky shine. Use regular liquid honey, not a thick creamed type. Make the glaze while the wings broil, so it is warm and loose when it meets the crisp skin.
Low-sodium soy sauce: It brings salt and depth. Regular soy sauce makes the glaze too salty after it reduces.
Garlic and rice vinegar: Fresh garlic gives a sharp, sweet bite, and a splash of rice vinegar balances the honey. Sriracha is optional and adds gentle heat.
Tips for the best result
Pat the wings dry: Wet skin will not crisp. Use plenty of paper towels and let the wings sit uncovered in the fridge for an hour if you have time. Do not crowd the rack. Wings that touch steam each other instead of browning, so use two pans if needed.
Use a rack on the baking sheet: The most common mistake is broiling the wings flat on the foil, where they sit in their own fat and turn soggy on the bottom. A wire rack lets hot air reach all sides.
Glaze at the end: Toss the wings in the sauce only after the broiler. Sugar burns fast under direct heat, so keep the glaze off until they are crisp. Use tongs and a large bowl to toss the wings, and work quickly so the skin stays crisp.
Sauce swaps and what to skip
Change the glaze to suit your crowd. A buffalo version uses hot sauce and melted butter, a barbecue version uses your favorite sauce, and a lemon pepper version uses melted butter, lemon zest and black pepper. For a spicy-sweet glaze, add a teaspoon of chili flakes to the honey. Keep the sauce quantity the same and adjust the heat with hot sauce or chili flakes.
Do not put the glaze in the slow cooker for the full cook. Honey and soy sugar burn on the sides of the insert, and the skin stays soft and wet.
Serving at a party
Pile the wings on a platter with celery, carrot sticks and a bowl of ranch or blue cheese dressing. Scatter sesame seeds and sliced green onions over the top. Keep a bowl for bones and plenty of napkins nearby. This recipe makes about 8 appetizer servings, and doubles easily if you cook in two batches.
Storing and reheating
Store leftover wings for 4 days in the fridge. Reheat in a 400°F oven or an air fryer for 8 to 10 minutes so the skin crisps up again. The microwave makes the skin soft. You can freeze cooked, unglazed wings for 2 months.
Crock Pot Wings Recipe with Honey Garlic Glaze at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 13, led by chicken wings, baking powder, kosher salt, garlic powder
Tips for Crock Pot Wings Recipe with Honey Garlic Glaze
Use tongs to move the wings. They are fragile after cooking. Buffalo sauce or barbecue sauce works in place of the honey garlic. Leftovers keep 3 days and crisp again in a hot oven. Do not microwave if you want crunch.
Crock Pot Wings Recipe with Honey Garlic Glaze FAQ
How long does Crock Pot Wings Recipe with Honey Garlic Glaze take?
Crock Pot Wings Recipe with Honey Garlic Glaze takes 4 hours of cooking after 15 minutes of prep.
How many people does Crock Pot Wings Recipe with Honey Garlic Glaze serve?
This recipe makes 8 servings.
What do I need to make Crock Pot Wings Recipe with Honey Garlic Glaze?
13 ingredients, led by chicken wings, baking powder, kosher salt, garlic powder. Amounts are in the recipe card above.
