Sweet and Spicy Chicken Wings Recipe

Tender chicken wings slow-cooked in a flavorful homemade sauce blending honey’s natural sweetness with sriracha’s kick, fresh garlic, ginger, and a touch of soy. This healthier Crockpot version skips heavy oil and frying, delivering fall-off-the-bone meat with caramelized edges—perfect for game days, parties, or easy weeknight dinners with fewer calories and big bold taste.

Why You’ll Love This Recipe:

As an experienced chef, I adore this recipe because it’s incredibly forgiving and hands-off—set it and forget it in your Crockpot while the magic happens. The wings come out incredibly tender and infused with flavor, without the mess or extra fat of traditional fried wings.

The sweet-spicy balance is addictive yet not overwhelming, and it’s naturally healthier since we use honey instead of loads of refined sugar, minimal oil, and no deep-frying. It’s crowd-pleasing for all ages, customizable for heat levels, and makes your kitchen smell amazing. Plus, cleanup is a breeze, and it’s perfect for meal prep or entertaining without stress.

Yield: 8 servings

Sweet and Spicy Chicken Wings Recipe

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Tender Crockpot chicken wings in a healthy sweet-spicy honey sriracha glaze—easy, flavorful, and no frying needed!

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

• 3 lbs chicken wings (split into drumettes and flats, tips removed if desired)
• 1/2 cup honey (raw or regular)
• 1/3 cup low-sodium soy sauce
• 1/4 cup sriracha (adjust to taste for heat)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons apple cider vinegar
• 1 teaspoon sesame oil (optional, for flavor)
• Salt and black pepper, to taste
• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
• Sesame seeds and chopped green onions, for garnish

Instructions

1. Hey there, let's get started! Pat your chicken wings completely dry with paper towels—this helps the sauce stick beautifully and keeps things from getting too soupy.
2. In a medium bowl, whisk together the honey, low-sodium soy sauce, sriracha, minced garlic, grated ginger, apple cider vinegar, and sesame oil if using. Give it a good taste—add more honey for sweetness or sriracha for kick!
3. Place the dried wings in your Crockpot (slow cooker). Season lightly with salt and pepper.
4. Pour that gorgeous sauce all over the wings. Use tongs or clean hands to toss everything so each wing is nicely coated—get in there and make sure they're happy!
5. Pop the lid on and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The wings should be tender and nearly falling off the bone—your kitchen will smell incredible!
6. Once done, carefully remove the wings to a foil-lined baking sheet (for easy cleanup).
7. If you want that irresistible sticky, caramelized finish (trust me, you do!), switch to broil in your oven. Brush extra sauce on the wings and broil 3-5 minutes per side until bubbly and slightly crispy—keep an eye so they don't burn!
8. While broiling, pour the remaining sauce from the Crockpot into a small saucepan. Bring to a simmer.
9. Mix cornstarch with water to make a slurry, stir it in, and cook 1-2 minutes until thickened—pour this glossy goodness back over your wings or serve on the side.
10. Garnish with sesame seeds and green onions, then dig in! Serve hot with celery sticks, carrots, or your favorite dip for the ultimate treat.

Notes

This recipe is healthier than fried versions (lower fat/calories from no oil bath), but broiling adds texture without deep-frying. Always cook chicken to 165°F internal temp. Adjust spice for kids or sensitive palates.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 520Total Fat 29gSaturated Fat 9gUnsaturated Fat 21gCholesterol 239mgSodium 893mgCarbohydrates 17gFiber 0gSugar 14gProtein 42g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Pat the wings dry before cooking for better sauce absorption and less watery results.
• For extra caramelization and crispiness (highly recommended), broil the wings on a lined baking sheet for 3-5 minutes after slow cooking—watch closely to avoid burning!
• Use low-sodium soy sauce to control saltiness.
• Taste the sauce before adding wings and adjust honey or sriracha for your preferred sweet-spicy ratio.
• If your Crockpot runs hot, check at the lower end of cook time to prevent overcooking.
• For thicker sauce, reserve some to reduce on the stovetop or add a cornstarch slurry at the end.

Ingredients Notes:

Chicken wings: Use fresh or thawed frozen split wings (drumettes and flats) for even cooking; removing tips reduces waste but isn’t mandatory. Honey provides natural sweetness and helps create a sticky glaze without refined sugars.

Sriracha adds bright, garlicky heat—adjust for mild or fiery preferences. Fresh garlic and ginger bring aromatic depth and health benefits like anti-inflammatory properties. Low-sodium soy sauce adds umami without excess salt. A touch of apple cider vinegar balances sweetness with tang, while optional cornstarch thickens the sauce for that irresistible cling.

Variations and Substitutions:

Make it gluten-free by swapping soy sauce for tamari or coconut aminos. For lower sugar, use a monk fruit or stevia-based sweetener in place of honey, though texture may vary slightly. Dial up heat with cayenne, chipotle powder, or fresh chilies, or go milder with sweet chili sauce instead of sriracha.

Try maple syrup for a richer sweetness or pineapple juice for tropical vibes. For paleo/Whole30, use coconut aminos and date paste. Add sesame oil for Asian flair, or toss in veggies like bell peppers for a full meal. If wings aren’t available, use drumsticks—just increase cook time slightly.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven (350°F for 10-15 minutes), or air fryer for crispiness. Freeze cooked wings in sauce for up to 3 months—thaw overnight in the fridge before reheating. Sauce thickens when cold, so stir well when warming.

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Until you can read, Spicy Lentil and Quinoa Curry Recipe