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If you want bold flavor without babysitting a hot oven, these slow cooker spicy Korean wings are exactly what you need. Made with gochujang, garlic and honey, these wings are sticky and savory and they pack just the right amount of heat into every bite. Using the slow cooker keeps your chicken juicy and tender, while a final broil gives the skin that crispy finish we all love. Whether you serve Korean spicy wings as a party appetizer or a weeknight dinner, they will disappear fast.
Slow cooker spicy Korean wings are tender, sweet and fiery with bold gochujang heat, finished under the broiler for a gorgeous sticky glaze and an irresistibly crispy skin.
You might also like peach bourbon wings, hot honey wings, chipotle chicken wings, lemon pepper wings and these spicy buffalo wings.
Why You’ll Love It
Effortless cooking: With this recipe, you can let the slow cooker do all the work. The prep time is just 5 minutes too.
Perfect texture: Slow cooked until tender, then broiled until crisp.
Flavor-packed: Spicy gochujang, fragrant garlic and sweet honey create a rich, spicy glaze.
Versatile dish: Serve with rice, slaw or as a party snack.
Easy to scale: Works great for small dinners or big gatherings.
Crockpot Korean Wings Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken wings: Fresh or thawed wings become fall-apart tender in the slow cooker.
Garlic: Adds a bold, pungent flavor to the sauce.
Fresh ginger: Gives warmth and depth to the spicy glaze.
Gochujang: Korean chili paste that brings a rich, fermented heat.
Honey: Balances the heat with sticky sweetness.
Soy sauce: Adds savory umami to round out the flavors.
Rice vinegar: Brings acidity to cut through the richness.
Sesame oil: A few drops add nutty depth and aroma.
Cayenne pepper: Provides extra heat. You can adjust to taste.
Green onions: Sliced for fresh, crunchy garnish.
Toasted sesame seeds: Add a toasted bite and visual appeal.
Cooking spray: To stop the wings from sticking to the baking sheet or broiler pan.
How to Make Slow Cooker Korean Chicken Wings
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Add wings to slow cooker: Place chicken wings into the pot.
Layer aromatics: Top with minced garlic and ginger.
Make the sauce: In a small mixing bowl, whisk gochujang, honey, soy sauce, vinegar, sesame oil, cayenne, salt, and pepper together.
Reserve and pour: Set aside half of the sauce, pour the other half over the wings.
Cook until tender: Cover and cook until wings reach 165°F and are fall-apart tender.
Broil for crispiness: Transfer the wings onto a foil-lined, rimmed baking sheet with a slotted spoon or tongs, then baste with reserved sauce and broil until crispy.
Garnish and serve: Sprinkle the slow cooker Asian wings with sesame seeds and green onions, and serve while hot.
Substitutions and Variations
Garlic and ginger: You can use fresh or ground. If using ground, you’ll need a teaspoon of garlic powder and ½ teaspoon of ground ginger. A pinch of onion powder would be good too.
Use chicken drumettes: If preferred over full wings. Or you could use chicken drumsticks.
Use chicken thighs: The cooking time might be longer so continue cooking until the chicken pieces have an internal temperature of 165°F (use a meat thermometer to make sure).
Swap cayenne with chili flakes: For a milder or different heat profile.
Make it gluten-free: Use tamari instead of soy sauce.
Extra spicy: Add Sriracha sauce, hot sauce, cayenne pepper, or gochujang to the sauce before basting for a spicier finish.
Add extra sweetness: Mix in light or dark brown sugar, a little tomato paste or a splash of orange juice.
Cooking spray: You can use olive oil or melted butter for greasing instead.
Garnish: The sesame seeds and green onions are optional. Fresh cilantro is another garnish idea.
Serving Suggestions
As an appetizer: Pair your sticky wings with other appetizers such as crab cake egg rolls, samosas or even mac ‘n cheese balls, adding your preferred dipping sauce on the side if liked, perhaps something creamy to counter the fiery heat of the wings.
As a main dish: Korean chicken wings go well with hibachi fried rice or how about egg noodles lightly tossed in sesame oil? Add some garlicky green beans or stir fried mixed veggies to the plate too.
How to Store Korean Spicy Wings
Store: Allow leftovers to cool and then store in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the cooked wings in an airtight container for up to 3 months.
Thaw: Thaw them in the refrigerator overnight.
Reheat: Spread the wings out on a baking sheet and give them 10 to 15 minutes in a preheated 375°F oven to warm them back up.
Top Tips
Use a large Crockpot: Using one that’s too small might not cook the wings evenly. I used a 7-quart Crockpot.
Don’t skip the broil: This step creates the caramelized, crispy finish. Keep an eye on the wings because some broilers get hotter than others and you don’t want to burn them.
Reserve some sauce before pouring: So you have enough for basting later.
Use a liner in your slow cooker: For easy cleanup (these are great!)
Taste the sauce before cooking: Adjust salt, heat, or sweetness as needed.
Crockpot Korean Wings FAQs
Yes. These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan. Also, it’s best to cook frozen wings on high, to reduce the amount of time the wings are in the food safety danger zone (40°F to 140°F) for food safety reasons.
It has moderate heat with lots of depth. You can reduce the amount if you’re sensitive to spice.
Slow Cooker Korean Wings Recipe
Slow Cooker Spicy Korean Wings
Equipment
- Slow Cooker 7-Quart
Ingredients
- 4 Pounds chicken wings, fresh or thawed
- 3 to 5 Cloves garlic, minced
- 2 Teaspoons fresh ginger, peeled and minced
- 2 Teaspoons sesame oil
- 1 Tablespoon cayenne pepper, or to taste
- 2 Teaspoons white pepper
- 6 Tablespoons gochujang, Korean chili paste
- ¾ Cup honey
- ⅓ Cup soy sauce
- 2 Tablespoon rice vinegar
- 2 Teaspoons salt
For Garnish
- green onions, sliced
- sesame seeds, toasted
Instructions
- Add the wings to your slow cooker and top with the minced garlic and ginger.
- In a bowl, whisk the gochujang, sesame oil, honey, soy sauce, rice vinegar, cayenne pepper, salt, and pepper.
- Set half the sauce to one side and pour the rest over the wings in the Crockpot.
- Cover and cook fresh or thawed wings on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Preheat the oven broiler and use foil to line a rimmed baking sheet. Lightly grease the foil.
- Put the chicken wings on the prepared baking sheet and baste with the leftover sauce you reserved earlier.
- Broil for 6 to 8 minutes, flipping halfway through and basting again.
- Broil until crispy and then garnish with sliced green onions and sesame seeds if liked.
- Serve hot with your preferred sides, and don’t forget the napkins!
Notes
Don’t skip the broil: This step creates the caramelized, crispy finish. Keep an eye on the wings because some broilers get hotter than others and you don’t want to burn them.
Reserve some sauce before pouring: So you have enough for basting later.
Use a liner in your slow cooker: For easy cleanup.
Taste the sauce before cooking: Adjust salt, heat, or sweetness as needed.
Nutrition
These slow cooker spicy Korean wings are the ultimate blend of convenience and bold flavor. The gochujang-based glaze hits all the right notes of sweet, spicy and savory, while the broil at the end gives you that perfect sticky-crispy finish. Whether you serve them as a game day or Super Bowl snack or a flavorful dinner, these wings are guaranteed to be a hit. Simple to make, easy to scale and packed with flavor, this great recipe is one you’ll crave often.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
