Description
Delicious and tender crockpot chicken wings cooked in a flavorful soy sauce, honey, garlic, and ginger marinade. These wings are slow-cooked to perfection in the crockpot for juicy meat, then optionally baked for a crispy finish. Perfect for an easy make-ahead appetizer or main dish.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings
- Salt and pepper to taste
Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
Garnish
- 2 green onions, chopped
Instructions
- Prepare the Wings: Rinse the chicken wings under cold water and pat them dry with paper towels to remove excess moisture.
- Season the Wings: Lightly season the wings with salt and pepper to taste for a balanced flavor foundation.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until well combined to create a delicious marinade.
- Slow Cook: Place the seasoned chicken wings in the crockpot and pour the sauce over them, ensuring all wings are evenly coated. Cover and cook on low for 4-6 hours or on high for 2-3 hours until the wings are tender and fully cooked.
- Optional Crisping: For extra crispiness, preheat the oven to 400°F (200°C), transfer the slow-cooked wings to a baking sheet, brush them with remaining sauce, and bake for 10-15 minutes until the skin is crispy.
- Garnish and Serve: Sprinkle chopped green onions over the wings before serving to add freshness and color.
Notes
- You can adjust the cooking time depending on your crockpot’s heat settings and wing size.
- For a spicier version, add chili flakes or sriracha to the sauce mixture.
- The optional oven step helps add crispiness but can be skipped if preferred.
- Ensure wings are fully cooked to an internal temperature of 165°F (74°C) before serving.
- Leftover wings can be refrigerated and reheated in the oven for best texture retention.
