Slow Cooker Korean Chicken Wings

Slow Cooker Korean Chicken Wings


  1. 3 tablespoons cornstarch
  2. 2 tablespoons lime juice
  3. 3/4 cup honey
  4. 1/2 cup soy sauce
  5. 1/3 cup Sriracha sauce
  6. 1 tablespoon sesame oil
  7. 1 tablespoon grated ginger
  8. 4 garlic cloves, minced
  9. 4 pounds chicken wings, split at joints, tips removed
  10. 1/4 cup sliced green onions
  11. 2 tablespoons toasted sesame seeds


  1. In slow cooker crock, stir cornstarch and lime juice until cornstarch is dissolved.
  2. Add honey, soy sauce, sriracha sauce, sesame oil, ginger and garlic. Mix until well blended.
  3. Add wings to crock. Stir until wings are coated.
  4. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  5. Line a shallow baking pan with aluminum foil and spray with nonstick cooking spray.
  6. Remove wings from sauce in crock and place on foil-lined baking pan.
  7. Pour sauce into small saucepan. Cook over medium heat until sauce has reached a boil and has reduced and thickened.
  8. Heat broiler to HIGH. Broil wings for 18 to 20 minutes, turning and brushing with sauce, until wings are browned and crispy.
  9. Sprinkle with green onions and sesame before serving. Serve with additional sauce, if desired.

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