Crispy Crockpot Honey Garlic Chicken Wings
Tender slow-cooked chicken wings coated in a sweet and savory honey garlic sauce, finished with a crispy skin for the perfect comfort food.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours (slow cooker) plus 10-15 minutes (crisping)
- Total Time: 3 hours 30 minutes to 4 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 3 pounds chicken wings, whole wings separated into flats and drumettes (skin-on for best crispiness)
- ½ cup honey (raw or wildflower recommended)
- 4 cloves garlic, minced
- ¼ cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon sesame oil (optional)
- 1 teaspoon freshly grated or ground ginger
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch (optional, for dusting wings before crisping)
- Chopped green onions for garnish (optional)
Instructions
- Rinse and pat dry the chicken wings thoroughly with paper towels to remove moisture for better crispiness. (10 minutes)
- Optional: Lightly dust the wings with cornstarch, shaking off excess. This helps achieve a crispy finish after slow cooking. (5 minutes)
- In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, sesame oil, grated ginger, black pepper, and red pepper flakes if using. Set aside. (5 minutes)
- Arrange the wings in a single layer in the crockpot, working in batches if needed. Pour half the sauce over the wings and toss gently to coat. (5 minutes)
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until wings are tender and cooked through but not falling apart.
- About 20 minutes before wings are done, preheat your oven to 425°F (220°C) or air fryer to 400°F (205°C).
- Transfer wings to a baking sheet lined with foil and a wire rack if available. Brush with remaining honey garlic sauce. Bake or air fry for 10-15 minutes, flipping halfway, until skin is crispy and caramelized. Watch closely to avoid burning.
- Sprinkle chopped green onions on top for a fresh pop of color and flavor. Serve immediately with your favorite dip or sides. (2 minutes)
Notes
Keep the crockpot lid closed as much as possible during cooking to maintain heat and moisture. Dry wings thoroughly before dusting with cornstarch for best crispiness. Avoid overcrowding the baking sheet or air fryer basket when crisping to allow air circulation. If wings aren’t crispy enough after baking, broil for 1-2 minutes watching closely to prevent burning. Sauce can be prepared up to 3 days ahead and stored in the fridge. For gluten-free, substitute soy sauce with tamari or coconut aminos and cornstarch with arrowroot powder.
Nutrition
- Serving Size: About 6 wings
- Calories: 300
- Fat: 18
- Carbohydrates: 10
- Protein: 20
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