Crockpot Korean Chicken Wings

This crockpot spicy Korean chicken wing recipe turns humble chicken wings into an extraordinary feast with minimal effort. The slow cooking process infuses every bite with Korean-inspired flavors, creating wings that practically fall off the bone before getting that perfect crispy finish under the broiler.

I first made these wings for a last-minute game day gathering when I had no time to babysit food in the kitchen. My friends now specifically request these whenever we get together—they never believe how simple they are to make.

Ingredients

• 4 lbs chicken wings fresh or thawed For best results choose meatier wings with good skin-to-meat ratio
• 3-5 cloves garlic minced Adds aromatic depth as it slowly infuses the meat
• 2 teaspoons fresh ginger peeled and minced Provides that signature Asian zing and warmth
• 6 tablespoons gochujang This Korean chili paste is the heart of the dish bringing sweet heat
• ¾ cup honey Creates that irresistible sticky glaze when caramelized
• ⅓ cup soy sauce Provides the umami foundation look for low sodium if watching salt intake
• 2 tablespoons rice vinegar Balances the sweetness with necessary acidity
• 2 teaspoons sesame oil A little goes a long way in adding nutty complexity
• 1 tablespoon cayenne pepper Adjust according to your heat preference
• 2 teaspoons salt Enhances all flavors throughout the long cooking process
• 2 teaspoons white pepper Offers a different heat profile than black pepper
• Green onions for garnish Adds fresh crunch and color
• Sesame seeds for garnish Provides visual appeal and subtle nuttiness

Step-by-Step Instructions

Prepare the Chicken

Arrange all wings in a single layer in your crockpot making sure they fit comfortably without overcrowding. Add freshly minced garlic and ginger directly over the wings ensuring even distribution for maximum flavor infusion during cooking.

Create the Sauce

In a medium bowl whisk together gochujang honey soy sauce rice vinegar sesame oil cayenne pepper salt and white pepper until completely smooth. The consistency should be pourable but thick enough to coat the back of a spoon. This sauce is your flavor powerhouse so take time to taste and adjust seasonings.

Reserve and Cook

This is crucial divide the sauce into two equal portions. Pour only half over the wings in the slow cooker saving the other half for the broiling stage later. Cover your crockpot and set it to LOW for 4–5 hours or HIGH for 2–3 hours. The wings are ready when they reach 165°F internally and the meat starts pulling away from the bone.

Broil to Perfection

When slow cooking is complete preheat your broiler to high. Line a baking sheet with foil and grease it to prevent sticking. Transfer wings carefully as they will be very tender at this point. Brush generously with your reserved sauce making sure to coat all sides. Broil for 6–8 minutes watching carefully and flipping halfway through until you achieve that beautiful caramelized exterior.

Garnish and Serve

Sprinkle the finished wings with freshly sliced green onions and sesame seeds just before serving. The contrast of colors and textures elevates the presentation from homemade to restaurant-quality instantly.

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Gochujang is my secret weapon in this recipe. When I lived in South Korea I learned that authentic gochujang develops deeper flavor the longer it cooks which is why it works so beautifully in this slow cooker method. My Korean neighbor taught me that the balance between sweet honey and spicy gochujang creates that addictive quality that keeps everyone reaching for more.

Make-Ahead Options

These wings perform beautifully when prepared ahead of time. You can mix the sauce and prepare the wings up to 24 hours before cooking. Store everything separately in the refrigerator then simply add to the crockpot when you're ready to cook. For maximum efficiency you can even slow cook the wings the day before then refrigerate overnight. On serving day simply broil with the reserved sauce for that fresh-made taste and texture.

Perfect Pairings

The complex flavors in these Korean wings pair beautifully with simple sides that complement without competing. Traditional Korean banchan like kimchi cucumber salad or pickled radishes provide refreshing contrast. For a more substantial meal serve over steamed rice which soaks up the delicious sauce. For drinks consider a light lager beer crisp white wine or even a non-alcoholic yuzu sparkling water to cleanse the palate between bites.

Customizing Heat Levels

One of the beauties of this recipe is how easily you can adjust the spice level. For a milder version reduce the gochujang to 3-4 tablespoons and omit the cayenne pepper entirely. The honey and soy sauce will still provide plenty of flavor. For heat seekers increase cayenne to 2 tablespoons and add 1-2 teaspoons of Korean red pepper flakes for authentic fire. I always serve additional gochujang on the side so guests can customize their individual heat preference.

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Frequently Asked Questions About Recipes

→ Can I use frozen chicken wings?

Yes, you can use frozen wings, but they should be completely thawed before placing in the slow cooker to ensure even cooking and proper food safety. Thaw them overnight in the refrigerator for best results.

→ What can I substitute for gochujang?

If you don't have gochujang, you can substitute with a mixture of 2 tablespoons sriracha, 2 tablespoons red miso paste, and 1 tablespoon honey. This won't be exactly the same but will provide a similar sweet-spicy-umami flavor profile.

→ How spicy are these wings?

With 6 tablespoons of gochujang and cayenne pepper, these wings have a moderate to high heat level. Adjust the cayenne pepper amount to control spiciness - reduce or omit for milder wings, or increase for extra heat.

→ Do I need to broil the wings?

The broiling step is highly recommended as it caramelizes the sauce and creates that desirable sticky exterior. Wings from the slow cooker alone will be tender but lack the appealing texture contrast that makes this dish special.

→ What side dishes pair well with these wings?

These wings pair wonderfully with white rice, kimchi, cucumber salad, or a simple shredded cabbage slaw. For a complete Korean-inspired spread, add some banchan (small side dishes) like pickled vegetables or steamed greens.

→ Can I make these ahead of time?

Yes! Complete the slow cooking portion up to a day ahead, refrigerate, then bring to room temperature before broiling with the reserved sauce just before serving. This makes them perfect for entertaining.