Easy Slow Cooker Korean Chicken Wings Recipe
This Korean chicken wings recipe is full of flavor and easy enough to make as a 'bring people together' dish for your next game day spread.
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Servings: 6
Calories: 358kcal
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!
Nutrition
Calories: 358kcal | Carbohydrates: 31.4g | Protein: 17.5g | Fat: 16.45g | Saturated Fat: 4.85g | Cholesterol: 44mg | Sodium: 491mg | Potassium: 80.8mg | Fiber: 0.3g | Sugar: 29.5g | Calcium: 8.2mg | Iron: 0.48mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!