Slow Cooker Asian Hot Wings Recipe

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Slow Cooker Asian Hot Wings

Maya Turnor


LOVE! Can be made with wings or chicken breast. Cook time for both are the same.

pinch tips: How to Shuck, Cook, and Cut Corn





10 Min


4 Hr


Slow Cooker Crock Pot


1/2 c
1/2 c
brown sugar
1/3 c
balsamic vinegar
1/3 c
soy sauce
3 clove
1 tsp
ground ginger
1 tsp
favorite hot sauce - i use sriracha
black pepper to taste
1 Tbsp
corn starch
1 Tbsp
15 - 20
chicken wings or 4 chicken breast
cilantro, fresh
sesame seeds

Directions Step-By-Step

In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.
Place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 4 hours, flipping chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*).
Before serving, sprinkle with torn cilantro leaves and sesame seeds.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #easy, #hot, #wings, #chicken, #asian