Name: Crockpot Spicy Korean Chicken Wings Recipe
Prep time: 15 min
Cook time: PT-492052H32M12S
Total time: PT-492052H32M12S
Cuisine: Korean
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)

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Introduction

Crockpot Spicy Korean Chicken Wings are a deliciously tender and flavorful dish with a perfect balance of heat and sweetness. Slow-cooked to juicy perfection and finished under the broiler for crispy, caramelized edges, these wings make an irresistible appetizer or main course.

The image shows a black slow cooker filled with about two layers of bright reddish-brown glazed chicken wings, each piece coated in a shiny sauce with some charred spots, sprinkled with white and black sesame seeds and small pieces of sliced green onions scattered on top. To the top left, there is a white bowl filled with fluffy white rice, and to the top right, a white bowl with thinly shredded pale green cabbage sits on a brown wooden board. The whole setup is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the wings into your crockpot.
Step 2: Add the minced garlic and ginger right over the top of the wings.
Step 3: In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and combined.
Step 4: 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.
Step 5: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked, tender, and reaches an internal temperature of 165°F.
Step 6: 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.
Step 7: Transfer the wings to the baking sheet and brush them with the reserved sauce. Broil for 6–8 minutes, flipping and basting halfway through, until crispy and caramelized to your liking.
Step 8: Sprinkle with green onions and sesame seeds. Serve with white rice and shredded cabbage if desired. Enjoy!

Tips & Variations

Adjust the amount of cayenne pepper to control the heat level according to your preference.
If you don’t have gochujang, substitute with a mix of miso paste and chili paste for a similar flavor.
For extra crispiness, you can broil the wings a bit longer, but watch closely to prevent burning.
Adding a splash of lime juice just before serving can brighten the flavors.

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, then broil shortly to regain crispiness. Avoid microwaving to keep the texture intact.

How to Serve

The image shows a white oval plate full of glazed chicken wings, each coated in a sticky red sauce with crispy, slightly charred edges. The wings are sprinkled with white and black sesame seeds and chopped green onions, adding texture and color contrast. In the center of the plate, there is a small white bowl filled with extra chopped green onions. The plate is placed on a white marbled surface with a red and white cloth napkin nearby. In the background, a white bowl contains shredded pale green cabbage on a wooden board, and part of a black crockpot is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen wings directly in the crockpot?

It’s best to thaw wings before cooking to ensure even cooking and food safety. Cooking frozen wings may increase cooking time and result in uneven doneness.

What can I serve with these spicy Korean wings?

They pair wonderfully with steamed white rice, shredded cabbage, pickled vegetables, or a simple green salad to balance the heat.