These Sweet Chile Chicken Wings are a family favorite in our house. We not only serve them as one of the highlights to our football food menu, but we often make them for dinner for no special occasion as well.
These wings are the most flavorful and tender wings that you will find. Because the wings are cooked in a crock pot, they become nice and tender on the inside. And with just a few minutes under the broiler the skin becomes nice and crispy.
Adjust The Heat Level As Desired
And if you are timid about the heat level contained in the wings, no worries! Simply adjust the sriracha sauce based on your preference. Add the full amount for a nice kick to the wings, or tone it down a bit and add the smaller amount for just a hint of heat.
But we haven’t mentioned the best part about this recipe. The amount of time that it takes to prepare these wings only takes a few minutes. In fact, just like our Air Fryer Chicken Wings recipe, you don’t even have to thaw your wings ahead of time!
Just mix together the sweet chile sauce and throw your frozen (or thawed wings) in the slow cooker. And in just a few hours they will be ready to crisp them up under your broiler.
Although the crisping step is optional, I highly recommend putting them under the broiler for a few minutes. This tiny additional step will give you the type of wings that you would be served at your favorite restaurant.
In fact, we have been asked many times by our family and friends, “Why can’t all wings taste like this?” So I would say this recipe is a keeper!
Crock Pot Sweet Chile Hot Wings
- Soy sauce, low sodium
- Sriracha sauce
- Chicken wings/drumettes
- Cilantro (optional)
The first step in making these Sweet Chile Chicken Wings is to make the sauce that the chicken will be cooked in.
In an effort to decrease the amount of dishes required, we make the sauce directly in our 6 quart programmable crock pot. Add the soy sauce, honey and sriracha into the liner of the crock pot and whisk until well incorporated.
Next, add the frozen or thawed wings and toss them in the liquid to coat.
Cover and cook on high for 3 ½ – 4 hours, tossing them in the sauce intermittently. Because all slow cookers cook at different rates, be sure to check the internal temperature of your wings with a digital food thermometer.
Once the temperature is greater than 165°F in the thickest part of the largest wing or drumette, the sweet chile chicken wings are ready for the broiler.
Broil The Wings To Make Them Crispy
Now line one or two baking sheets with aluminum foil and move the top rack of the oven to the top third. Turn the broiler on high and broil the wings until they are browned and the skin is bubbly.
This took the wings about 5-10 minutes to become nice and crispy, with us turning the wings one time.
When they are ready, remove the sweet chile wings from the oven and transfer them to a serving platter and sprinkle with cilantro (optional).
Serve warm with your favorite dipping sauce if desired!
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Mary and Jim
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- 1 cup low sodium soy sauce
- 1 cup honey
- ¼ - ½ cup sriracha sauce
- 4 lbs of chicken wings/drums
- 3 TBSP roughly chopped cilantro, optional
- In a large slow cooker whisk the soy sauce, honey and sriracha until well incorporated.
- Add the wings and toss to coat
- Make sure the wings are submerged – adding additional water or chicken broth if necessary
- Cover and cook on high for 3 ½ - 4 hours
- Preheat the broiler
- Line two baking sheets with foil.
- Using tongs, remove wings from the crock-pot and place them onto the baking sheets
- Broil until crispy - about 5-10 minutes, turning the wings once
- Transfer the wings to a serving platter and sprinkle with cilantro (optional)
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g