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Sep 29, 2019

Slow Cooker Asian Glazed Wings

These slow cooker Asian Glazed Wings are "fall off the bone" tender and delicious.

Slow Cooker Asian Glazed Wings

These slow cooker Asian glazed wings made me a rock star in the eyes of my grandkids. The first time I made them, five years ago, The boys devoured them.

My only issue: How do you get a six year old to stop wiping his hands on his shirt while eating wings coated with a delicious sticky sauce? The piles of wet towels I provided didn't seem to help. These boys! I adore them!

All I need to do is text my oldest grandson photos of wings and he skateboards over to taste test. Actually not just taste test, but devour!

Slow Cooker Asian Glazed Wings with Hoisin Sauce

More amazing chicken wing recipes:

How to Make Slow Cooker Asian Glazed Chicken Wings: 

First, you coat these wings with a dry rub of brown sugar, ginger, garlic, salt, and pepper. Then, place these wings in the slow cooker for about 4 hours to render the fat. You will not need to add any other liquid.

Next, you broil the wings in the oven to crisp up the skin.

Finally, you brush the wings with a mixture of hoisin sauce, rice vinegar, and Sriracha sauce, and continue to broil the wings until they are crispy and sticky. Crazy good.

Slow Cooker Asian Glazed Wings

These wings are sticky, tender, and so flavorful.

Slow Cooker Asian Glazed Wings close up

Slow Cooker Asian Glazed Wings Shopping List:

  • You will need four pounds of trimmed chicken wings. That means that the tips have been removed and the drumettes (the parts that look like mini chicken legs) and winglets have been separated. If you buy whole chicken wings, purchase four and half pounds. 
  • Hoisin sauce - it's typically a mixture of soybeans, starches, sweet potato, sesame seeds. garlic, flour, chiles, spices, and sugar. Most supermarkets carry it, but if yours doesn't, you can find it in a Asian grocery store. 
  • You will also need rice vinegar and Sriracha sauce.

Slow Cooker Asian Glazed Wings

These wings are so easy to make and so delicious. Leftovers are also easy to reheat and serve later. 

Slow Cooker Asian Glazed Wings with hoisin and rice vinegar sauce

This is an update from a post from August, 2014. I've added new photos and a printable recipe card. Plus, I got to serve these to my now older grandsons, who made their dad bring them over to our house so that they could have some. They loved them just as much as the first time.

Asian glazed wings

Slow Cooker Asian Glazed Wings

Yield: 6 servings
These slow cooker Asian Glazed Wings are "fall off the bone" tender and delicious.


  • 1 tablespoon packed brown sugar
  • 1 tablespoon ground ginger
  • 1 1/2 tablespoons granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 4 pounds trimmed chicken wings, or 4 1/2 pounds untrimmed chicken wings (you will have to cut them at the joints and discard the wing tips if you use untrimmed wings)
  • 1 cup hoisin sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons Sriracha sauce
  • Handful of thinly sliced green onions (optional)


How to cook Slow Cooker Asian Glazed Wings

  1. Place the trimmed wings onto two dinner plates or a baking sheet.
  2. Combine the dry ingredients and sprinkle them evenly over the wings. Rub the ingredients into the wings.
  3. Place the wings into a 5 to 7 quart slow cooker and cook on low for 4 hours.
  4. Combine the hoisin, rice vinegar, and Sriracha in a bowl.
  5. In your oven, position a rack 10 inches below the broiler.
  6. Place a rack into a foil lined baking sheet and spray it with spray oil.
  7. With tongs, place the wings onto the rack, and broil on one side for 5 minutes. Remove the sheet from the oven, turn the wings over, and broil for another 5 minutes.
  8. Brush the wings with the sauce, and broil for 3 to 5 minutes. Turn the wings over, brush with the sauce, and broil for another 3 to 5 minutes.
  9. Brush with any remaining sauce.
  10. Garnish with optional green onions.
Fat (grams)
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Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.
chicken, wings, Hoisin sauce, slow cooker
Created using The Recipes Generator


Although they are best fresh from the broiler, they can be made in advance and are still awesome reheated the next day. Just ask my grandsons. 

This recipe was adapted from Slow Cooker Revolution, Volume 2.

Game Day Wing Recipes

Would you like to comment?

  1. Sounds crazy good! Andy walked by while I was viewing this, and he said, now those look good!

  2. I couldn't wait to pin these. They sound awesome!

    1. Thanks Wendy. Let me know how they turn out!

  3. These look perfect for game day, Karen! PINNED

  4. Huh! I've never thought to use a slow cooker for wings! What a great idea!!!

    1. It definitely renders off a lot of fat. You would be amazed.

  5. It looks so yummy. I've been looking for new recipes I want to try out. I am pinning this for later.

  6. Replies
    1. Oh, try them Erica! Thanks so much for stopping by!

  7. Pinning these - LOVE the idea of wings from the crockpot, they are gorgeous!!

  8. Pinning you two years later.... ;-)

    1. Woo hoo! I hope you try them! The kids loved them too.

  9. Asian wings are some of my favorites and I love that you used the slow cooker for these. Perfect for a game day buffet.

  10. These look amazing! The sauce looks sticky and so good.

  11. These would disappear in under 10 minutes in my house. I am going to have to get some more hoisin to make it... I am sure I don't have a whole cup left.

    1. That stuff is the bomb, isn't it? Thanks Audrey!

  12. I love all those great flavors in your recipe! Everyone in my house will love these!

  13. Asian's a great twist on wings! Looks amazing!


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