Tender Spicy Korean Wings

This crockpot spicy Korean chicken wing recipe has been my secret weapon for game days and casual dinner parties for years. The slow cooker does all the heavy lifting, creating tender, fall-off-the-bone wings while you focus on other things. The combination of gochujang, honey, and aromatic spices creates that perfect balance of sweet, savory, and spicy that makes Korean cuisine so irresistible.

I discovered this recipe when looking for a fuss-free option for hosting friends during basketball playoffs. The slow cooking method was so successful that it became our tradition for every major sporting event. The smell that fills your home as these cook is absolutely intoxicating.

Ingredients

• Four pounds chicken wings: either fresh or fully thawed for even cooking and flavor absorption
• Garlic and ginger: freshly minced for aromatic foundation look for firm ginger root with smooth skin
• Gochujang: Korean chili paste provides the distinctive sweet and spicy flavor that defines Korean wings look for authentic brands in Asian markets
• Honey: creates the sticky glaze and balances the heat local unfiltered honey adds nuanced flavor
• Soy sauce: adds savory depth and saltiness use low sodium if watching salt intake
• Rice vinegar: brightens all flavors with subtle acidity choose unseasoned for clean flavor
• Sesame oil: provides nutty undertones use toasted sesame oil for maximum impact
• Cayenne pepper: allows you to customize the heat level to your preference
• Green onions and sesame seeds: for garnish provide fresh crunch and visual appeal

Step-by-Step Instructions

Prep the Chicken:

Place all wings directly into your crockpot bowl making sure they are fully thawed for even cooking. There is no need to trim or prepare the wings beforehand which makes this recipe wonderfully simple.

Create Aromatic Base:

Sprinkle minced garlic and ginger evenly over the wings. The slow cooking process will allow these aromatics to fully infuse into the meat creating layers of flavor throughout.

Make the Signature Sauce:

Whisk together gochujang honey soy sauce rice vinegar sesame oil cayenne pepper salt and white pepper until completely smooth. The consistency should be thick but pourable. This sauce is the heart of the recipe so take your time ensuring all ingredients are thoroughly combined.

Reserve and Divide:

This step is crucial. Set aside exactly half of your sauce mixture in a separate container for later basting. This prevents cross contamination and ensures you have clean sauce for the finishing touches. Pour the remaining half directly over the wings in the slow cooker.

Slow Cook to Perfection:

Cover and cook on LOW setting for 4 to 5 hours or HIGH for 2 to 3 hours. The wings are done when they reach 165°F internal temperature and the meat begins to pull away from the bone. The slow cooking method allows the collagen to break down making the wings incredibly tender.

Prepare for Broiling:

Line a baking sheet with foil and apply a light coating of cooking spray. This preparation prevents sticking and makes cleanup effortless. Preheat your broiler while arranging the wings on the baking sheet with some space between each piece.

Create the Caramelized Glaze:

Brush the reserved sauce generously over each wing. Broil for 6 to 8 minutes watching carefully and flipping halfway through. The high heat caramelizes the sugars in the honey and sauce creating that distinctive sticky exterior and adding textural contrast to the tender meat.

Garnish and Serve:

Sprinkle freshly chopped green onions and sesame seeds over the wings just before serving. The fresh elements balance the rich flavors and add visual appeal. Serve immediately while still hot and sticky.

Save

My family has a tradition of making these wings on New Year's Day. The first time I made them, my spice-adverse father-in-law surprised everyone by going back for seconds and thirds. The gochujang paste is truly the heart of this recipe, offering complex flavors beyond just heat. I always keep a tub in my refrigerator now as it's become a staple in our household cooking.

Make-Ahead Tips

These wings actually taste even better the next day after the flavors have had time to fully develop. You can complete the entire recipe through the slow cooking phase, then refrigerate the wings in their cooking liquid overnight. The next day, simply arrange them on a baking sheet, brush with the reserved sauce, and broil just before serving. This makes them perfect for entertaining when you want to minimize day-of preparation.

Substitution Guide

For a gluten-free version replace soy sauce with tamari or coconut aminos. The flavor profile will change slightly but remains delicious. If gochujang is unavailable you can substitute with a mixture of miso paste and sriracha though the authentic Korean flavor will be somewhat compromised. For a less spicy version reduce the cayenne pepper and use mild gochujang which comes in varying heat levels.

Serving Suggestions

These wings pair beautifully with traditional Korean sides like kimchi cucumber salad or quick pickled vegetables which cut through the richness. For a complete meal serve with steamed rice and a simple slaw dressed with rice vinegar and sesame oil. The wings also work wonderfully as part of a larger spread of finger foods for entertaining alongside vegetable platters and dipping sauces.

Save

Common Recipe Questions

→ Can I use frozen chicken wings for this dish?

Yes, but make sure they're completely thawed before adding to the slow cooker to ensure even cooking and proper food safety. Thaw them overnight in the refrigerator for best results.

→ What is gochujang and can I substitute it?

Gochujang is a Korean fermented red chili paste that provides the distinctive spicy, sweet, and umami flavor. While its unique taste is hard to replicate, you could substitute with a mix of sriracha, miso paste, and a touch of honey, though the authentic Korean flavor will be different.

→ How can I make these wings crispier?

For maximum crispiness, pat the wings dry before placing under the broiler, and broil them slightly longer (watching carefully to prevent burning). You could also toss them in 1-2 tablespoons of cornstarch before broiling for extra crispness.

→ Can I make this dish less spicy?

Absolutely! Reduce or omit the cayenne pepper and use less gochujang. You can replace some of the gochujang with additional honey to maintain the right sauce consistency while decreasing the heat level.

→ What sides pair well with these wings?

These wings pair beautifully with white rice, kimchi, quick-pickled vegetables, or a simple cucumber salad. For a complete Korean-inspired meal, serve with banchan (small side dishes) like seasoned spinach or bean sprouts.

→ Can I make the sauce ahead of time?

Yes! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This can be a great time-saver for meal prep or when entertaining.