Crockpot Spicy Korean Wings (Print-Friendly Version)
Fall-apart tender wings with bold Korean flavors, finished with a sticky, caramelized glaze. Perfect for parties or weeknight dinners!
# What You'll Need:
→ Chicken Wings
01 -
4 lbs chicken wings, fresh or thawed
→ Sauce Ingredients
02 -
3-5 cloves garlic, minced
03 -
2 teaspoons fresh ginger, peeled and minced
04 -
6 tablespoons gochujang
05 -
¾ cup honey
06 -
⅓ cup soy sauce
07 -
2 tablespoons rice vinegar
08 -
2 teaspoons sesame oil
09 -
1 tablespoon cayenne pepper, or to taste
10 -
2 teaspoons salt
11 -
2 teaspoons white pepper
→ Garnish
12 -
Green onions, chopped
13 -
Sesame seeds
# How to Make It:
01 -
Place the chicken wings into your crockpot.
02 -
Add the minced garlic and ginger over the chicken wings.
03 -
In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and well combined.
04 -
Reserve half of the sauce and set it aside for basting later. Pour the remaining sauce over the wings in the crockpot.
05 -
Cover and cook the wings on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken reaches an internal temperature of 165°F.
06 -
Preheat the oven broiler. Line a rimmed baking sheet with foil and lightly grease it with cooking spray or butter to prevent sticking.
07 -
Transfer the cooked wings to the baking sheet and brush them with the reserved sauce. Broil for 6–8 minutes, flipping and basting halfway through, until crispy and caramelized.
08 -
Sprinkle with chopped green onions and sesame seeds. Serve with white rice and shredded cabbage if desired.
# Additional Tips:
01 -
Broiling helps achieve a sticky, caramelized glaze for added texture and flavor.