What You’ll Need
- Chicken wings. Use 4 pounds of bone-in wings, split into flats and drumettes with the tips removed. Thaw frozen wings before cooking.
- Barbecue sauce. Use 1 cup. A tangy or smoky sauce works well with the honey.
- Honey. Use ½ cup to sweeten the sauce and give it a glossy finish.
- Soy sauce. Use ¼ cup for a salty, savory note. Reduced-sodium soy sauce works if your barbecue sauce is already salty.
How to Get a Sticky Glaze
Once the wings are cooked through, use tongs to lift them onto a foil-lined metal baking sheet. Spoon a little of the cooking sauce over each wing, then broil for 3 to 5 minutes, watching closely. Pull them out when the glaze is bubbling and caramelized at the edges.
How to Serve Sticky Glazed Wings
Serve the wings hot from the platter to enjoy the caramelized edges. For a party, you can return them to the slow cooker on WARM, provided it holds them at 140°F (60°C) or warmer.
4-Ingredient Slow Cooker Sticky Glazed Wings Recipe Card
Tender bone-in chicken wings with a sticky honey-barbecue glaze.
- Prep time — About 10 minutes
- Slow cooker time — 3½ to 4½ hours on LOW or 2 to 2½ hours on HIGH
- Broil time — 3 to 5 minutes
- Servings — 6
Ingredients
- 4 pounds bone-in chicken wings, split at the joints with tips removed, thawed if frozen
- 1 cup barbecue sauce
- ½ cup honey
- ¼ cup soy sauce
Instructions
- Pat the wings dry with paper towels and arrange them as evenly as possible in the slow cooker.
- Whisk together the barbecue sauce, honey, and soy sauce. Pour the mixture over the wings.
- Cover and cook on LOW for 3½ to 4½ hours or on HIGH for 2 to 2½ hours, until the wings are tender and reach 165°F (74°C). Check the thickest part of several wings without touching the bone.
- Preheat the broiler. Transfer the wings to a foil-lined, broiler-safe rimmed baking sheet and spoon a little cooking sauce over each wing.
- Broil for 3 to 5 minutes, watching closely, until the glaze bubbles and caramelizes. Brush with a little more hot cooking sauce if desired.
- Serve immediately or return the wings to the slow cooker on WARM and keep them at 140°F (60°C) or warmer for serving.