Slow-Cooker Chicken Wings

The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.
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  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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3 pounds chicken wings, split

Kosher salt

1/4 cup honey

1/4 cup hoisin sauce

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon minced fresh ginger

1/4 teaspoon Chinese five-spice powder

2 scallions, thinly sliced on a bias, for serving


Special equipment:
a 6-quart slow cooker
  1. Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
  2. Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.