Crockpot Spicy Korean Chicken Wings
These crockpot spicy Korean chicken wings are loaded with a bold blend of gochujang, garlic, honey, and soy, and if you’re a fan of sweet, spicy, sticky, ridiculously tender bites, they’re a must-try! They take just 5 minutes to prep, and I’ve been loving them recently as both an appetizer for parties and for an easy midweek dinner.
They’re slow-cooked until fall-apart juicy—so tender the meat practically slides off the bone—then finished under the broiler for that crave-worthy, sticky glaze. The sauce thickens and clings in all the right places, turning golden and caramelized with just the right bit of char around the edges. Add them to your meal plan this week, or bookmark for your next party!
Ingredients
- Chicken wings: You can use either fresh or thawed
- Garlic
- Ginger
- Gochujang: This is a Korean chili paste that’s become hugely popular in recent years! It’s a staple in my kitchen now and I use it for all kinds of dishes including stir fries, soups, and stews. You’ll find it in most grocery stores and specialist Asian stores
- Honey
- Soy sauce
- Rice vinegar
- Sesame oil
- Cayenne pepper
- Salt
- White pepper
- Green onions & sesame seeds, for garnish
How To Make Crockpot Spicy Korean Chicken Wings: Step-by-Step Guide
If you prefer a printable recipe card, I’ve got you covered! You’ll find one at the bottom of this post. Here, I’m going to walk you through the process of making these crockpot wings, and share some photos to help demonstrate the key stages.
- Place the wings into your crockpot.
- Add the minced garlic and ginger right over the top.
- In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and combined.
- Important: Reserve half of the sauce and set it aside—you’ll need it later for basting. Pour the other half over the wings in the slow cooker.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked, nice and tender, and hits an internal temp of 165°F.
- When the wings are done, preheat your oven’s broiler. Line a rimmed baking sheet with foil and lightly grease it with cooking spray or butter so nothing sticks.
- Transfer the wings to the baking sheet and brush them with the leftover sauce you set aside earlier. Broil for 6–8 minutes, flipping and basting halfway through, until they’re as crispy and caramelized as you like.
- Sprinkle with green onions and sesame seeds. Serve with white rice and shredded cabbage if you’d like—and dig in!
Serving Suggestions
These spicy Korean chicken wings are super versatile—perfect as a crowd-pleasing party appetizer or a bold, flavor-packed dinner.
-
For parties or game day: Serve them straight from the tray with toothpicks and extra sauce on the side. Add some crunchy shredded cabbage or a light cucumber salad for contrast.
-
For dinner: Pair with steamed white rice, jasmine rice, or even cauliflower rice if you’re keeping it low-carb. Add a side of kimchi, sautéed greens, or a quick pickled veggie slaw to round it out.
-
Leftover idea: Shred any extra wings off the bone and toss them into rice bowls or wraps for an easy next-day meal.
Variations
-
Not into spice? Tone it down by reducing the gochujang or leaving out the cayenne. You’ll still get that signature sweet-savory flavor without the heat.
-
Make it crispier: After broiling, give them an extra minute or two under the broiler if you want more caramelization. Just keep an eye on them so they don’t burn.
-
Use drumettes or thighs: This sauce works just as well on drumsticks, thighs, or even boneless chicken if that’s what you have on hand. Just be sure to adjust the cooking time accordingly to ensure they’re safely cooked through.
-
Add a citrus twist: Stir a splash of orange juice or lime juice into the sauce for a little brightness.
-
Swap the sweetener: Use maple syrup, brown sugar, or even a low-carb alternative if you want to tweak the sweetness to suit your taste or diet.
-
Extra saucy? Double the sauce recipe if you like things really coated—especially great if you’re serving with rice to soak it all up.
Crockpot Spicy Korean Chicken Wings
Ingredients
- 4 lbs chicken wings fresh or thawed
- 3-5 cloves garlic minced
- 2 teaspoons fresh ginger peeled and minced
- 6 tablespoons gochujang
- ¾ cup honey
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cayenne pepper or to taste
- 2 teaspoons salt
- 2 teaspoons white pepper
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Place the wings into your crockpot.
- Add the minced garlic and ginger right over the top.
- In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and combined.
- Important: Reserve half of the sauce and set it aside—you’ll need it later for basting. Pour the other half over the wings in the slow cooker.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked, nice and tender, and hits an internal temp of 165°F.
- When the wings are done, preheat your oven’s broiler. Line a rimmed baking sheet with foil and lightly grease it with cooking spray or butter so nothing sticks.
- Transfer the wings to the baking sheet and brush them with the leftover sauce you set aside earlier. Broil for 6–8 minutes, flipping and basting halfway through, until they’re as crispy and caramelized as you like.
- Sprinkle with green onions and sesame seeds. Serve with white rice and shredded cabbage if you’d like—and dig in!
And that’s how you turn simple wings into something seriously crave-worthy—sweet, spicy, and sticky in all the right ways. Whether you’re serving them up for a party or digging in with a bowl of rice for dinner, these wings deliver big flavor with minimal effort. If you try them, I’d really love to hear your thoughts in the comment section below!
