If you’ve never tried Korean slow-cooked chicken wings, you’re in for a saucy, finger-licking treat. These wings are tender, juicy, and absolutely drenched in bold Korean flavors like gochujang, garlic, and a touch of honey. The best part? They simmer slowly until the meat practically falls off the bone—no deep frying or fuss is required.
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If you're hosting friends for game night, looking for a new slow cooker dish, or simply craving Korean BBQ flavor without leaving your house, this dish is what you need. Now, let’s dive into the bold world of Korean fried chicken... baked, not deep-fried, but still totally crispy and addictive.
Ingredients
Here’s everything you’ll need to make these delicious Korean slow-cooked chicken wings—simple pantry staples with big, bold flavor.
- Chicken wings: Fresh or thawed, these are the stars of this recipe.
- Garlic: I used fresh minced garlic; you can also use garlic powder.
- Ginger: I used fresh minced ginger, similar to garlic; you can also substitute with ginger powder.
- Gochujang (Korean chili paste): This red pepper paste is essential to most Korean cuisine.
- Honey
- Soy sauce: It adds that salty, deep umami flavor to the wings.
- Rice vinegar
- Sesame oil
- Cayenne pepper: Optional, but I recommend it for a heat kick.
- Salt
- White pepper: Black pepper works too.
- Green onions: Green onions are for garnish, it is optional.
- Sesame seeds: They are for garnish as well, and they are optional.
Step-by-step cooking directions
Let’s get cooking! Follow these simple steps to make these Korean wings in your own kitchen—your slow cooker does most of the work!
Start by placing your chicken wings directly into the bottom of your slow cooker. Make sure they’re arranged in a clean, even layer—it's totally fine to stack a second layer as long as everything is well-positioned.
Sprinkle the wings with freshly minced garlic and ginger for a bold, aromatic flavor base.
In a separate bowl, whisk together your flavorful Korean-style sauce. Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, a touch of cayenne pepper, salt, and white pepper. Whisk it all until smooth and well blended.
Before adding the sauce to the cooker, set aside half for basting and broiling later. Pour the remaining half directly over the wings in the slow cooker and gently toss to coat.
Cover and cook on low for 4 to 5 hours or on HIGH for 3 to 4 hours, depending on your schedule. The wings are ready when they’re fall-off-the-bone tender and have reached an internal temperature of 165°F.
Once cooked, preheat your oven’s broiler. Line a rimmed baking sheet with aluminium foil and lightly spray it with cooking spray or grease it with butter to keep the wings from sticking.
Transfer the cooked wings to the baking sheet. Brush generously with the reserved sauce, then broil for 6 to 8 minutes, flipping halfway through. Baste again after flipping to layer in more flavor, and continue broiling until the glaze is caramelized and the skin is perfectly crispy.
Sprinkle with toasted sesame seeds and finely chopped green onions right before serving to add color and fresh flavor. Serve these sticky Korean wings with steamed white rice, and enjoy!
Helpful tips
Want to make these wings even better? Here are a few helpful tips to boost flavor and make cleanup a breeze.
Pat dry: For maximum crispiness without frying, pat your wings dry thoroughly and give them space on the baking sheet—don’t overcrowd. You can also place a wire rack over the sheet pan to allow air circulation underneath.
Use fresh ingredients: Using fresh ginger and garlic makes all the difference in flavor. Pre-minced is convenient, but freshly chopped ingredients create a bold, fragrant, delicious sauce.
Don't skip the broil: Broiling is your secret weapon for super‑crispy, sticky wings—just brush them with the reserved sauce before they hit the heat. Pop the pan under the broiler, give the wings a quick baste mid‑way, and flip them over to hit the other side, basting once more before they’re done. Since every broiler’s a bit different, keep a close eye to make sure they don’t burn, and pull them out as soon as they reach that perfect golden‑brown crunch you love.
Spicier: Craving extra heat? Simply stir in more cayenne pepper or an extra dollop of gochujang into your sauce before you baste the wings.
Serving size: This recipe yields about six hearty main‑course servings, but it stretches to roughly ten portions if you’re serving the wings as an appetizer.
Cooking time: For the most tender, fall‑off‑the‑bone wings, cook them on Low for about 4 to 5 hours. If you’re pressed for time, switch your slow cooker to high, and they’ll be ready in just 3 to 4 hours, still juicy and packed with flavor.
Thaw before cooking: I recommend thawing the wings before cooking for best results. You can do this by placing them in the refrigerator overnight, or if you're short on time, let them sit in a sealed bag in a bowl of cool water for a couple of hours. Either method works—just make sure they’re fully thawed before tossing them in the slow cooker for even cooking and maximum flavor.
Storage and reheating
If you somehow have leftovers (which is rare in our house!), these Korean chicken wings keep well in an airtight container in the fridge for up to 4 days. For the best texture, reheat in the oven or air fryer for 5–7 minutes at 375°F.
You can also freeze the wings. They’ll keep well for up to two months. When you're ready to enjoy them, thaw overnight in the fridge and reheat in a 375°F oven for about 10 minutes. This makes them a fantastic prep-ahead party food.
Variables
Craving a twist? Here are some tasty variations of this Korean chicken wings recipe, whether you want more heat, a tangy kick, or a fun flavor swap.
- Want it sweeter? Add a bit more honey, brown sugar, or even a splash of pineapple juice. Prefer more heat? Toss in extra gochujang or a pinch of cayenne.
- For a gluten-free twist, use gluten-free soy sauce or tamari. Most gochujang contains wheat, so look for a gluten-free version if needed.
- Feel free to use larger wings, chicken thighs, boneless chunks, or even drumsticks if that’s what you have on hand—just keep in mind the cooking time might be a bit longer. Make sure to cook them all the way through until they hit an internal temperature of 165°F for juicy, safe‑to‑eat results.
What to serve with slow-cooker Korean chicken wings
These sticky, slow-cooker Korean chicken wings pack a bold punch of flavor, so it’s nice to balance them with a few simple and refreshing sides. If you’re making a full meal, here are some of the best dishes to serve alongside your Korean wings.
Steamed white rice: Steamed rice is a classic go-to. It soaks up all that sticky, spicy sauce and helps mellow out the heat from the gochujang.
Refreshing salad: Salad adds crunch and freshness. A light vinegar dressing cuts through the wings' richness and keeps things balanced. Asian cucumber tomato salad, kimchi, and pickled daikon or carrots are all fantastic matches.
Sides: If you feed a crowd or serve these wings as party food, add Korean purple rice or scallion pancakes for a fun and flavorful spread. For something cozy, try pairing it with egg drop soup as a warm starter.
And don’t forget a cool drink—iced green tea, barley tea, or even a non-alcoholic Korean sweet rice drink (sikhye) make refreshing companions to these sticky, finger-licking wings.
Final thoughts
This Korean chicken wings recipe is flavorful, flexible, and easy enough to make on a weeknight or as a "bring people together" dish for your next game day spread. Just watch them disappear in minutes!
So grab your crockpot and start cooking. You never know, this might become your go-to Korean chicken wings recipe. Happy cooking!
FAQ
Yes, you can use frozen wings, but I recommend thawing them first for best results. Thawing allows the sauce to absorb better and ensures the chicken cooks evenly. You can thaw wings overnight in the fridge or a sealed bag in cool water for a couple of hours.
Absolutely! This recipe is versatile. You can swap in drumsticks, thighs, or even boneless chicken. Just keep in mind that larger cuts may require extra time to cook fully. Always check the internal temperature to ensure it hits 165°F.
Korean chicken wings get their bold flavor from ingredients like gochujang sauce (Korean chili paste), soy sauce, garlic, ginger, and sesame oil. The sweet, spicy, and savory balance gives these wings their irresistible Korean BBQ flair.
Technically, no—but broiling takes them to the next level! A quick broil crisps the skin and caramelizes the sauce, giving that sticky, slightly charred finish that makes Korean wings addicting. Don’t skip the basting step for maximum flavor!
Yes! You can slow cook the wings a day ahead, refrigerate them, and then reheat and broil just before serving. This is perfect for parties or busy nights when you want a head start.
The gochujang and cayenne pepper give the wings a mild to moderate kick. If you like more heat, feel free to increase the amounts. If you prefer milder wings, reduce the spice or use a mild gochujang.
Easy Slow Cooker Korean Chicken Wings Recipe
Ingredients
- 4 pounds chicken wings fresh or thawed
- 3-5 cloves garlic minced
- 2 teaspoons fresh ginger peeled and minced
- 6 tablespoons gochujang korean chili paste
- ¾ cup honey
- ⅓ cup soy sauce
- 2 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cayenne pepper or to taste
- 2 teaspoons salt
- 2 teaspoons white pepper
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Start by placing your chicken wings directly into the bottom of your slow cooker. Make sure they’re arranged in a clean, even layer—it's totally fine to stack a second layer as long as everything is well-positioned.
- Sprinkle the wings with freshly minced garlic and ginger for a bold, aromatic flavor base.
- In a separate bowl, whisk together your flavorful Korean-style sauce. Combine gochujang, honey, soy sauce, rice vinegar, sesame oil, a touch of cayenne pepper, salt, and white pepper. Whisk it all until smooth and well blended.
- Before adding the sauce to the cooker, set aside half for basting and broiling later. Pour the remaining half directly over the wings in the slow cooker and gently toss to coat.
- Cover and cook on low for 4 to 5 hours or on HIGH for 3 to 4 hours, depending on your schedule. The wings are ready when they’re fall-off-the-bone tender and have reached an internal temperature of 165°F.
- Once cooked, preheat your oven’s broiler. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray or grease with butter to keep the wings from sticking.
- Transfer the cooked wings to the baking sheet. Brush generously with the reserved sauce, then broil for 6 to 8 minutes, flipping halfway through. Baste again after flipping to layer in more flavor, and continue broiling until the glaze is caramelized and the skin is perfectly crispy.
- Sprinkle with toasted sesame seeds and finely chopped green onions right before serving to add color and fresh flavor. Serve these sticky Korean wings with steamed white rice, and enjoy!
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