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cooked chicken wing flats and drumettes coated in a thin glossy red-orange honey-sriracha glaze with a few lightly browned edges on an ordinary plate, with no sesame seeds, lime wedges or garnish
Andre Lewis

Crockpot Honey Sriracha Wings

Honey and sriracha make a hot, sweet glaze without the soy-and-mirin flavor of the teriyaki wings. The cooker gives the meat tenderness first. Reduce the sauce after lifting out the wings, then brush on a thin layer before broiling so the sugar doesn't burn in thick puddles. Lime goes into the finished glaze, where it gives the sticky coating a sharper edge without asking you to add another spoonful of hot sauce at the table.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb chicken wings split into flats and drumettes, tips removed
  • 1/3 cup honey
  • 1/4 cup sriracha
  • 2 tbsp rice vinegar
  • 2 garlic cloves finely minced
  • 1 tsp finely grated fresh ginger
  • 1/4 tsp fine salt
  • 1 tbsp fresh lime juice
  • 1 tsp neutral oil for sheet pan

Method
 

  1. Whisk honey, sriracha, vinegar, garlic, ginger and salt in a 6-quart slow cooker. Add wings and turn to coat.
  2. Cover and cook on low for 3 to 4 hours until the thickest meat reaches 165°F and the wings are tender but intact.
  3. Heat the broiler and oil a foil-lined rimmed sheet pan. Transfer wings to the pan, then skim fat from the cooking liquid and pour the liquid into a saucepan.
  4. Simmer sauce for 8 to 10 minutes until reduced enough to coat a spoon. Stir in lime juice off the heat.
  5. Brush wings lightly with glaze and broil 6 inches from the heat for 3 minutes, turn and brush again, then broil for 2 to 3 minutes more until the coating is tacky without blackening.
  6. Serve as 6 appetizer portions with the remaining cooked glaze spooned over the wings.