Slow Cooker Korean Chicken Wings (Easy Crockpot Recipe)

The slow cooker does all the heavy lifting, making the wings incredibly tender while they soak up that sweet-spicy Korean sauce. A quick broil at the end creates the sticky, caramelized coating that makes these wings taste like they came from your favorite Korean restaurant

Looking for more crowd-pleasing chicken recipes? Try my Air Fryer Greek Chicken Kabobs With Tzatziki or these crispy Hot Cheeto Chicken Tenders for your next gathering. For slow cooker fans, you’ll also love my Slow Cooker BBQ Peach Chicken Thighs with their sweet and spicy kick!

Reasons You’ll Love This Recipe

• Hands-off cooking: The slow cooker does most of the work, freeing you up to prepare other dishes or simply relax while your kitchen fills with amazing aromas.
• Incredible flavor: The combination of sweet honey, spicy gochujang, and savory soy sauce creates a perfectly balanced sauce that caramelizes beautifully when broiled.
• Restaurant-quality at home: These wings rival anything you’d get at your favorite Korean restaurant but at a fraction of the cost.
• Customizable heat level: Easily adjust the spice level by adding more or less cayenne pepper and gochujang to suit your preference.

What is Gochujang?

Gochujang is a Korean red chili paste that forms the flavor foundation of these wings. This fermented condiment brings a perfect balance of sweet, savory, and spicy elements to any dish. Made from red chili powder, glutinous rice, fermented soybeans, and salt, gochujang has a thick, sticky consistency and deep, complex flavor that’s both spicy and slightly sweet.

If you’re new to Korean cooking, gochujang is an excellent introduction to the cuisine’s signature flavors. You can find it in most Asian grocery stores or in the international aisle of well-stocked supermarkets. It keeps well in the refrigerator for months, so it’s worth picking up a tub to experiment with.

Korean Chicken Wings Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Chicken wings – Fresh or thawed chicken wings work best for this recipe. I use party wings with flats and drumettes for easy eating and even cooking.
• Garlic – Minced fresh garlic adds aromatic depth to the sauce. You can substitute with garlic powder if needed, but fresh delivers more flavor.
• Ginger – Fresh ginger adds a warm, slightly spicy note that complements the chili paste perfectly. If you don’t have fresh, ground ginger will work in a pinch.
• Gochujang – This Korean chili paste is the star ingredient, providing both heat and depth of flavor. It can’t be easily substituted, but if you absolutely can’t find it, you could mix sriracha with a little honey and miso paste.
• Honey – Balances the heat with natural sweetness and helps create that sticky, glossy glaze when broiled.
• Soy sauce – Adds savory umami flavor and saltiness. Use low-sodium if you’re watching your salt intake.
• Rice vinegar – Provides necessary acidity to balance the sweet and spicy elements. Rice vinegar has a milder flavor than other vinegars, making it perfect for this dish.
• Sesame oil – Just a small amount adds a distinctive nutty flavor that’s characteristic of Korean cuisine.
• Cayenne pepper – For additional heat. Adjust according to your spice preference.
• Salt and white pepper – White pepper has a more delicate flavor than black pepper and blends seamlessly into the sauce.
• Green onions and sesame seeds – These garnishes add fresh flavor, texture, and visual appeal.

Substitutions and Additions

• Protein options: While traditional wings are delicious, you could also use this sauce on boneless chicken thighs or even firm tofu for a vegetarian option.
• Sugar alternatives: If you prefer not to use honey, brown sugar or maple syrup can work as substitutes.
• Lower sodium: Use coconut aminos instead of soy sauce for a lower-sodium option that still delivers umami flavor.
• Extra vegetables: Add sliced onions or bell peppers to the slow cooker for additional nutrients and flavor.
• Spice variations: For different heat profiles, try adding some gochugaru (Korean red pepper flakes) or a dash of fish sauce for extra umami depth.
• Citrus kick: Add a tablespoon of fresh orange or lime juice to brighten the flavors.

How to Make Slow Cooker Korean Chicken Wings (step-by-step directions)

STEP 1. Place your chicken wings in the slow cooker pot, then sprinkle with minced garlic and ginger. (Photos 1 & 2)

STEP 2. In a separate bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until well combined. (Photos 3 & 4)

STEP 3. Reserve half of this sauce mixture in a separate container and refrigerate for later use. Pour the remaining half over the wings in the slow cooker. (Photo 5)

STEP 4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken is fully cooked to an internal temperature of 165°F and tender. (Photo 6)

STEP 5. When the wings are done cooking, preheat your oven broiler and line a baking sheet with aluminum foil. Spray with cooking spray or lightly grease with butter.

STEP 6. Transfer the cooked wings to the prepared baking sheet and brush generously with your reserved sauce. (Photo 7)

STEP 7. Broil for 3-4 minutes, then flip the wings, baste again with more sauce, and broil for another 3-4 minutes until the sauce is caramelized and the wings are crispy on the outside. (Photo 8)

STEP 8. Garnish with sliced green onions and sesame seeds before serving.

Recipe Tips

• Don’t skip the broiling step: While the slow cooker makes the meat tender, broiling is essential for getting that sticky, caramelized exterior that makes these wings irresistible.
• Watch carefully when broiling: Broilers vary in intensity, so keep a close eye on your wings to prevent burning. The high sugar content in the sauce can go from perfectly caramelized to burnt very quickly.
• Pat wings dry before cooking: If your wings release a lot of liquid during thawing, pat them dry with paper towels before adding to the slow cooker for better sauce adhesion.
• Use a large enough slow cooker: Overcrowding can lead to uneven cooking, so make sure your slow cooker has enough space for all the wings in a relatively single layer.
• Reserve the sauce: Setting aside half the sauce before cooking ensures you’ll have clean, uncontaminated sauce for basting later.

Storing Tips

• Storage: Allow the wings to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: These wings freeze well for up to 2-3 months. Place in a freezer-safe container or ziplock bag with the air pressed out. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results when reheating, place wings on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. This helps maintain their texture better than microwaving.
• Sauce storage: Any leftover sauce can be stored separately in the refrigerator for up to a week and used as a dipping sauce or marinade for other proteins.

Serving Suggestions

Serve these flavorful wings alongside some Cilantro-Lime Rice for a complete meal with complementary flavors. For a party spread, pair them with Easy Jalapeno Popper Crescent Rolls and Flavor-Infused Seasoned Baked Tortilla Chips for a crowd-pleasing appetizer selection.

For authentic Korean accompaniments, serve with shredded cabbage dressed with rice vinegar, sliced cucumbers, and extra gochujang sauce on the side for dipping. A simple side of Broccoli Cheese Twice Baked Potatoes would round out the meal beautifully.

Recipe FAQs