Description
These Slow Cooker Spicy Korean Wings combine tender, slow-cooked chicken wings with a bold, spicy-sweet Korean-inspired sauce made from gochujang, honey, soy sauce, and aromatic spices. Finished under the broiler for a crispy texture, they're perfect for a flavorful, hands-on appetizer or meal.
Ingredients
Chicken Wings
- 4 Pounds chicken wings (fresh or thawed)
Mince & Sauce
- 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 Tablespoons rice vinegar
- 2 Teaspoons salt
Garnish
- Green onions (sliced)
- Sesame seeds (toasted)
Instructions
- Prepare Wings: Add the chicken wings to your slow cooker and top them evenly with the minced garlic and fresh ginger for aromatic flavor infusion.
- Make the Sauce: In a separate bowl, whisk together gochujang, sesame oil, honey, soy sauce, rice vinegar, cayenne pepper, white pepper, and salt until the mixture is smooth and well combined.
- Coat Wings: Set aside half of the sauce for later use, then pour the remaining sauce over the wings in the slow cooker, ensuring they are well coated.
- Slow Cook: Cover and cook the wings on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, making sure the internal temperature reaches 165°F for safety and tenderness.
- Prepare Broiler: While slow cooking finishes, preheat your oven broiler and line a rimmed baking sheet with foil; lightly grease the foil to prevent sticking.
- Baste Wings: Transfer the cooked wings onto the prepared baking sheet and generously baste them with the reserved sauce for extra flavor and moisture.
- Broil Wings: Place the wings under the broiler and broil for 6 to 8 minutes, flipping halfway through while basting again, until the skin crisps up nicely.
- Garnish and Serve: Once crispy, remove the wings and garnish with sliced green onions and toasted sesame seeds. Serve hot with your favorite sides and plenty of napkins.
Notes
- For milder wings, reduce the cayenne pepper amount according to taste.
- Ensure the wings reach an internal temperature of 165°F to guarantee they are fully cooked.
- Broiling helps create a crispy skin finish after slow cooking, but watch closely to prevent burning.
- Gochujang can be found at Asian grocery stores or well-stocked supermarkets.
- These wings are great served with steamed rice or a fresh vegetable side.
