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Slow Cooker Honey Garlic Glazed Wings

These Slow Cooker Honey Garlic Glazed Wings are tender, juicy, and bursting with sweet and savory flavor. Perfect for easy game day or casual dinners!
Prep Time15 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Chicken Wings, Easy, Glazed, Honey Garlic, Slow Cooker
Servings: 4 servings

Ingredients

  • 3 pounds chicken wings fresh or thawed, trimmed of tips if you prefer
  • 1 cup honey for that natural sweetness and sticky glaze
  • 1/4 cup soy sauce adds depth and savory flavor
  • 2 teaspoons minced garlic fresh is best for that punch of aroma
  • 1 teaspoon ground ginger warm, earthy spice to complement the garlic
  • 2 tablespoons vegetable oil helps to bring richness to the glaze
  • 1 tablespoon cornstarch thickens the glaze to cling to the wings
  • salt and pepper to taste, to season and enhance the flavors

Instructions

Preparing the Wings

  • Start by patting the chicken wings dry with paper towels to ensure the glaze sticks properly. Season them lightly with salt and pepper. If you like, you can trim the wing tips for easier eating.

Mixing the Honey Garlic Glaze

  • In a mixing bowl, combine the honey, soy sauce, minced garlic, ground ginger, and vegetable oil. Whisk until the mixture is smooth and evenly blended.

Slow Cooking the Wings

  • Place the wings in the slow cooker. Pour the honey garlic glaze over them, making sure each wing is coated well. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the wings are tender and cooked through.

Thickening the Sauce

  • Once the wings are cooked, mix the cornstarch with a tablespoon of cold water until smooth. Stir this slurry into the slow cooker and cook on high for another 15-20 minutes to thicken the sauce. Toss the wings gently to coat them in the glossy glaze.

Optional Crisping

  • If you love crispy skin, transfer the wings to a baking sheet and broil for 3-5 minutes, watching closely to avoid burning.

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Large spatula or tongs
  • Small Bowl
  • Serving Platter

Notes

  • Pat wings dry before cooking to help the glaze stick better.
  • For a crispy finish, broil the wings briefly after slow cooking.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Add orange juice or chili flakes to the glaze for flavorful variations.
  • Use tamari instead of soy sauce for a gluten-free option.