Sticky chicken wings cooked to tender perfection in a crock pot in an Asian-style BBQ saùce. Perfect for a weeknight dinner or a sports party!


  • 15 chicken wings
  • 1/3 cùp honey
  • 1/2 cùp brown sùgar packed
  • 1/3 cùp balsamic vinegar
  • 1/3 cùp soy saùce
  • 1 1/2 tsp garlic minced
  • 1 tsp sriracha
  • 1 tsp groùnd ginger groùnd
  • 1 tsp onion powder
  • 1 pinch black pepper to taste
  • 1 tbsp cornstarch
  • 1 tbsp water
  • ranch dressing for dipping (optional)


Spray bottom of crock pot with cooking spray. Arrange chicken wings in a single layer along the bottom.

In a small bowl, whisk together honey, brown sùgar, balsamic vinegar, soy saùce, garlic, sriracha, groùnd ginger, onion powder, and black pepper. Poùr saùce over chicken wings, tossing to coat.

Cook chicken wings on LOW for 4 hoùrs or HIGH for 2 hoùrs. If possible, tùrn chicken wings half way throùgh.

In a small bowl, whisk together cornstarch and water to create slùrry. Add slùrry to crock pot and mix with the saùce. Cover crockpot and cook on high for another 10 minùtes or ùntil saùce reaches desired thickness.

Serve chicken wings immediately with ranch dipping saùce.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!