Crockpot Spicy Korean Chicken Wings Recipe
These Crockpot Spicy Korean Chicken Wings are tender, flavorful, and packed with a spicy-sweet gochujang sauce. Slow-cooked to perfection and finished under the broiler for a crispy, caramelized finish, they make a perfect appetizer or main dish for Korean cuisine lovers.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours (slow cooker) + 8 minutes (broiling)
- Total Time: 4 hours 25 minutes to 5 hours 25 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Chicken Wings
- 4 lbs chicken wings (fresh or thawed)
Marinade and Sauce
- 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
Garnish
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Wings: Place the chicken wings into your crockpot. Add the minced garlic and fresh ginger evenly over the wings.
- Make the Sauce: In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, cayenne pepper, salt, and white pepper until smooth and fully combined.
- Reserve and Pour Sauce: Reserve half of the prepared sauce and set aside for basting later. Pour the other half over the chicken wings in the crockpot to coat them evenly.
- Slow Cook the Wings: Cover the crockpot and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the wings are fully cooked, tender, and reach an internal temperature of 165°F (74°C).
- Broil for Crispiness: 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. Transfer the wings onto the baking sheet and brush generously with the reserved sauce.
- Broil Wings: Broil the wings for 6 to 8 minutes, flipping and basting halfway through, until the skin is crispy and caramelized to your liking.
- Garnish and Serve: Sprinkle the finished wings with chopped green onions and sesame seeds. Serve hot, optionally alongside steamed white rice and shredded cabbage for a complete meal.
Notes
- You can adjust the level of spiciness by varying the amount of cayenne pepper and gochujang used.
- If you don’t have a broiler, finishing the wings in a very hot oven (400°F) for 10–12 minutes also works.
- Make sure to thoroughly cook the chicken to an internal temperature of 165°F for safety.
- For extra crispy wings, spread them out on the baking sheet so they aren’t touching while broiling.
- Leftover wings store well in the refrigerator for up to 3 days and reheat nicely in the oven or air fryer.
Keywords: Korean chicken wings, spicy chicken wings, crockpot chicken wings, slow cooker wings, gochujang wings, Korean appetizer, wing recipes
