Description
These Asian Zing Wings are a perfect blend of spicy, sweet, and tangy flavors. They are slow-cooked in a crockpot to achieve tender, juicy meat, then baked in the oven for a crispy finish, and tossed in a bold honey-Sriracha sauce that delivers an irresistible zing. Ideal for game day, parties, or any flavorful snack craving.
Ingredients
Scale
Seasoning Mix
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Chicken Wings
- 4 pounds chicken wings (fresh or frozen)
Asian Zing Sauce
- ½ cup honey
- ¼ cup Sriracha sauce
- ¼ cup ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
Instructions
- Prepare the seasoning mix: In a small bowl, combine the chili powder, salt, smoked paprika, garlic powder, and ground black pepper. Stir well to mix all the spices evenly.
- Coat the wings: Place the chicken wings in the crockpot. Sprinkle the seasoning mix over the wings, then stir or toss them carefully to ensure they are coated evenly on all sides.
- Slow cook the wings: Cover the crockpot with the lid and cook the wings on high for 3-4 hours or on low for 5-6 hours until they are fully cooked and tender.
- Preheat the oven and dry the wings: Once the wings are done cooking, preheat your oven to 425˚F (220˚C). Remove the wings from the crockpot and transfer to a large bowl, trying to drain off as much liquid as possible so the sauce will stick better.
- Make the Asian zing sauce: In a separate bowl, whisk together the honey, Sriracha sauce, ketchup, rice wine vinegar, soy sauce, and garlic powder until smooth and well combined.
- Toss wings in sauce: Pour the sauce over the wings in the bowl and toss thoroughly to coat each wing evenly with the sauce.
- Bake for crispiness: Arrange the sauced wings in a single layer on a baking sheet. Brush extra sauce over the wings and bake on the top rack of the oven for 15-18 minutes, until the wings develop a nice crispy texture.
- Final glaze and serve: Remove wings from the oven, brush with any remaining sauce, and serve hot for the best flavor experience.
Notes
- Using frozen wings is fine but make sure they are fully thawed before cooking for even results.
- Drying the wings after slow cooking is key for the sauce to adhere well and the wings to crisp in the oven.
- You can adjust the Sriracha quantity based on your desired spice level.
- For a gluten-free option, use tamari or a gluten-free soy sauce substitute.
- Leftover wings can be stored refrigerated for up to 3 days and reheated in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Asian
Keywords: Asian wings, spicy chicken wings, honey Sriracha wings, slow cooker wings, crispy baked wings, appetizer, party food
