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These sticky, sweet Slow Cooker Asian BBQ Chicken Wings are a great choice for entertaining. Make them ahead and keep them warm in the slow cooker for your gathering.
This post has been waiting around, crossing it’s arms and rolling it’s eyes at me for months now, waiting impatiently to be shared. But alas, I had other pressing matters at hand like work, family, you know…that stuff. But today is the day to set them free upon the world. Fly away, wings..fly!
I came across this cooking method in a cookbook I’ve had forever and a day – Slow Cookers For Dummies. It’s a bit different than most of the slow cooker wing recipes I’ve seen out there and it results in incredibly tender, melt-in-your-mouth chicken. The Asian-inspired sauce is sticky, sweet, with a touch of heat and makes these wings irresistible.
I like to pick up packages of these Party Wings from Foster Farms when I see them at the store and pop them in my freezer to have on hand when needed. My local store always stocks them when we’re close to big sporting events like Super Bowl or the World Series and over the holidays. They include sectioned wings which means they’ve separated the little drummette from the rest of the wing for you, making them neater and easier to cook and to eat. Both the wing portion and drummettes are included in the package so you get a nice assortment of each.
Transfer 3 packages or approximately 4 to 4-1/2 pounds of wings to a big bowl and season them liberally with salt and fresh ground pepper. Mix them up to distribute the seasoning.
Place a rack on a rimmed baking sheet and coat it generously with non-stick cooking spray. I used metal cooling racks but you could also use the top portion of your broiler pan. You’ll need to spread these out on a couple of baking sheets. Pop them under your broiler for about 6 minutes, or till nicely browned on one side. Flip them over and let them go another 5 to 6 minutes.
Transfer the browned wings to your slow cooker and add the sauce. It consists of your favorite BBQ sauce, honey, soy sauce, a little Sriracha, garlic, and fresh ginger. See the printable recipe below for the nitty gritty.
Get in there with a spoon and stir the wings up until the sauce is well distributed. Place the cover on and set the Crock-Pot to LOW for 4 hours.
Garnish the cooked wings with chopped green onion and toasted sesame seeds and serve. I like to serve them straight from the Crock-Pot so they’ll stay warm during the shin-dig. And, because then I don’t have to clean a serving platter…nice bonus.
Just place some tongs next to the Crock-Pot and let your guests serve themselves. These are a fabulous party appetizer but could also be served along rice and veggies for a tasty, make-ahead weeknight dinner.
Slow Cooker Asian BBQ Chicken Wings
- 3 packages party wings or drummettes approximately 4 to 4-1/2 pounds
- Salt and fresh ground pepper to taste
- 1 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 teaspoons Sriracha or to taste
- 1 tablespoon minced garlic
- 1 tablespoon finely grated fresh ginger root
- 4 green onions chopped
- 3 tablespoons toasted sesame seeds
- Season the wings with salt and pepper to taste. Generously coat a wire rack or broiler pan with non-stick cooking spray. Broil wings 4 to 5 inches from heat for about 6 minutes per side, until browned.
- Lightly coat your slow cooker insert with non-stick cooking spray. Transfer browned wings to slow cooker.
- Combine barbecue sauce, honey, soy sauce, Sriracha, garlic, and ginger. Pour over wings and stir until all wings are well coated with sauce.
- Cover and cook on LOW for 4 hours. Garnish with green onions and toasted sesame seeds before serving.
- Adapted from Slow Cookers For Dummies
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