Description
Juicy, tender chicken wings glaze in a tangy-sweet sauce in the crockpot, finished with a broiler for a charred, crispy crust. Perfect for game days or weeknight meals with a hint of smoky heat and complex flavor.
Ingredients
6 lbs chicken wings, split into drumettes and flats
1 cup honey
1/2 cup ketchup
1/4 cup soy sauce (low-sodium optional)
2 tablespoons chili paste (or substitute with chili powder and paprika)
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Instructions
Season chicken wings with salt, black pepper, garlic powder, and onion powder.
Combine honey, ketchup, soy sauce, chili paste, and apple cider vinegar in a bowl to make the glaze.
Place chicken wings in a crockpot and pour the glaze over them, ensuring the wings are well coated.
Cover and cook on low for 3 to 4 hours or high for 1 to 2 hours, until the meat is tender and the glaze is absorbed.
Preheat the oven broiler to high. Place wings on a baking sheet lined with parchment paper.
Brush the wings with any remaining glaze and broil for 3 to 5 minutes, until golden and crispy.
Serve hot with a sprinkle of chili flakes or a squeeze of lime for extra zing.
Notes
Use drumettes for a more intensely flavored bite.
For a vegetarian option, substitute chicken wings with tofu or cauliflower steaks and adjust cooking time accordingly.
If your broiler is too hot, keep a close eye on the wings to prevent burning.