Slow Cooker Spicy Korean Wings
Slow cooker spicy Korean wings are tender, sweet, and fiery with bold gochujang heat, finished under the broiler for a sticky glaze and irresistibly crispy skin.
Servings: 4
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
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.
Taste the sauce before cooking: Adjust salt, heat, or sweetness as needed.
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
Calories: 804kcal | Carbohydrates: 63g | Protein: 48g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 2430mg | Potassium: 584mg | Fiber: 1g | Sugar: 55g | Vitamin A: 928IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 4mg
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