Crockpot Honey Sriracha Chicken Wings Recipe + 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.
Just wait until your first bite of these crispy honey sriracha chicken wings!
While I tend to crave them for football season, there’s no reason that you can’t make these golden brown sticky wings anytime that you want.
You can double the recipe to feed a large crowd or make just enough for your next party at home.
With the perfect punch of heat, this is one of my favorite recipes to share with family and friends.
The spicy sriracha is the perfect balance for someone who likes a little bit of sweetness with their heat.
Most chicken wing recipes just use hot sauce, but this honey sriracha chicken wings recipe is all about fun spicy flavors!
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.
If you need more options, check out my Top 10 Crockpot Dinner Ideas!
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.
You can also add some fresh garlic or even garlic powder to create more of a garlic taste. I also like to toss some green onions on top of the cooked wings!
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.
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.
Honey Sriracha Chicken Wings FAQ
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.
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.
You don’t have to! The simple ingredients needed are listed on the printable recipe card, but you can easily swap out and use what you want. And if you want more heat, add the cayenne pepper or chili pepper to the sauce recipe and let your taste buds do the talking!
While I think that this spicy glaze is the perfect combination for my own personal consumption, you can sweeten or spice up the delicious honey sriracha sauce to whatever you’re craving.
Squeeze a little bit of lime juice from the lime wedges, and you’ve got quite the wing recipe to eat! So good!
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.
Enjoy!
With love, from our simple kitchen to yours.
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Other Fantastic Chicken Wing Recipes
Crockpot Honey Sriracha Chicken Wings Recipe + Video
Ingredients
- 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)
Instructions
- 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.
Video
Donna’s Notes
- 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.
- 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.
Nutrition
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.
Originally published June 2011, updated and republished April 2024
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I have a small crock pot and probably will just be making them for myself anyway (single college student), if I get a small package of raw wings, how much of everything else should I put in?
I have a tiny crock pot and don't need to make 4 lbs of wings anyway….so if I bought a small package of wings, like ten or so, what ratios of the other ingredients would you suggest?
You're in college. Do some math and scale the recipe down.
Hilarious. I was thinking the same.
Too funny, I was thinking the same thing. My thought was she had to study so she/he had no time to think. I needed that chuckle today, thanks all.
Come on guys. This is a young person who actually wants to cook instead of going out and spending a ton of money on fast food. How about a little encouragement?
How would I cook 6 pounds of frozen wings? How much should I up the ingredients? Trying to make them tonight!!!!
Can you freeze and safe for later?
You can freeze them for later but a good way to do that is 2 line a cookie sheet with parchment paper and lay the wings on it separated place that in your freezer for about an hour or until Frozen enough not to stick to one another when you put them into a ziplock bag. That way they won't stick together and you can take out as many as you want at a time. I do this with french fries and all kinds of things and it works great! By the way when you reheat any kind of meat if you place damp paper towels across the top and then heat in a microwave,they will retain their moisture and will taste like you just made them.
After reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.
I divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.
I poured out a total of 2 cups of water when the chicken was thawed.
Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.
FYI: There's 38 chicken wings in a 5 lb bag.
After reading so many comments about the sauce being watery because of the frozen chicken, i decided to thaw my chicken and extract some water prior to putting them in the crock pot.
I divided 5 pounds of frozen chicken into 2 rectangle cake pans, lightly salted them and put them in the oven at 270 for 30 minutes, stirring half way thru.
I poured out a total of 2 cups of water when the chicken was thawed.
Additionally, in order to extend the sauce because i am cooking more than the recipe calls for, i raided my fridge and threw in about an extra half cup each of barbecue (Jack Daniels no.7)and teriyaki stir fry sauce.
FYI: There's 38 chicken wings in a 5 lb bag.
I don't have an oven so I'm thinking I might put them in the microwave on defrost. I put so much cornstarch in last time trying to thicken the sauce it tasted like cornstarch and wouldn't thicken. After that I'll try again to cook them in the slow cooker. Or maybe cook them and then remove the water, put them back in and add the sauce.
I think it's better to use fresh and you don't have the problem with the water.
I made these wings tonight! The spice was perfect though hubby didn't care for the honey. I told him too bad, it's not all about you. LOL I wish the skin had been crisper. Next time, I'll put them closer to the broiler. Thanks for another great recipe!
Can I use chicken breast instead?
I think you can use breast or thighs,or you might try pork~ chops,ribs whatever. Good recipes are a wonderful foundation, but don't be afraid to experiment~sometimes you come up with something better. It's fun and exciting to come up with something that has your brand on it!
I've made this many times and love how it all comes out. I use frozen wings, and yes the sauce is very watery, but I prefer fall-off-the-bone over crispy wings. I cook as it states, and then broil multiple times. Transfer wings to cooking sheet, pour spoonful of liquid straight from crockpot over each wing, broil for about a minute, remove, flip wings, add more liquid, broil, etc. I broil each side of the wings at least twice with layers of sauce. They come out delicious. Never had one complaint about the texture of the wings.
I tried this last night and used fresh chicken drumettes. I cooked it for 2 hours. It was tasty and the meat was still moist even after putting it under the broiler. I think next time i will marinate the chicken in the sauce overnight to make the meat tasty inside as well as outside. Overall, i was happy with this easy recipe. Thanks for sharing!
Has anyone put them back in crockpot after you broiled them? Thinking of making them and since it is for a party of appetizers we won't eat right away.
I wouldn't if you want them to remain crispy. Keep them in the end on warm.
I never made wings & I tried these for New Years Eve & everyone loved them! They were GONE!
Mine are in the slow cooker now. I added some chopped fresh ginger to the mix and swapped out the butter for coconut oil. I was really tempted to add garlic as well.
Hoping to remove the meat then put the bones back in to make stock for pho (with that yummy chilli already in the bones).
These were so yummy…I used the corn starch slurry instead of the stove top…it worked great…they were so finger licking sticky good…I cut the recipe way down for one serving…:)
Could you do this with (a) skinless chicken drumettes, or (b) skinless chicken drumsticks?
Could you make this recipe with either (a) skinless drumettes, or (b) skinless drumsticks?
Have mine in the crockpot now. I used skinless drumsticks instead. They smell amazing but the sauce looks super watery…. I will try the cornstarch method once they finish.
Funny you said the sriracha sauce with the rooster because we know the Thai sriracha with flying goose is hotter . I would use the Thai .
What else could you use instead of honey bro-in-law is allergic to honey ��
Are these chicken wings taste the same as they look? I mean delicious?
WOW these are absolutely delicious! I made them with fresh, unthawed wings and they are melting off the bone and the meat took on the flavor so well!! The caramelized sauce has stuck on pretty well and looks so appetizing. I'm absolutely making these at my next dinner party! Great stuff!
I've made these many times in my Crockpot & they are delicious! But I was wondering, has anyone made them in an instant pot? If so, how long did you cook them for?
Did you ever try making it in the instapot? I was wondering the same thing!
I would love to watch a video but can't find the link
Is this sauce hot or can you get a mild version?
I love this recipe! I definitely prefer to use fresh chicken, so I’m not sure how it comes out with frozen chicken. It has such an amazing flavor profile.