Sticky Sesame Chicken Wings (Slow Cooker Style)
🍗 Ingredients (serves 4)
Chicken
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1 kg (2–2.2 lb) chicken wings, cleaned and patted dry
Sauce
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½ cup soy sauce (low sodium preferred)
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⅓ cup honey or brown sugar
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3 tbsp hoisin sauce
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2 tbsp ketchup
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1 tbsp rice vinegar or apple cider vinegar
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1 tbsp sesame oil
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
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½ tsp black pepper
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½ tsp chili flakes (optional)
To Thicken
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1½ tbsp cornstarch
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2 tbsp water
Garnish
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1–2 tbsp toasted sesame seeds
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Chopped spring onions (optional)
🔪 Step-by-Step Instructions
1. Prep the wings
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Pat chicken wings completely dry (important for flavor).
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Optional but recommended: lightly sear wings in a pan with 1 tbsp oil for 2–3 minutes per side to add depth.
2. Make the sauce
In a bowl, whisk together:
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Soy sauce
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Honey / brown sugar
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Hoisin sauce
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Ketchup
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Vinegar
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Sesame oil
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Garlic
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Ginger
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Black pepper
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Chili flakes
Taste: it should be sweet, salty, slightly tangy.
3. Slow cook
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Place wings in the slow cooker.
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Pour sauce over the wings.
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Gently toss to coat.
Cook settings:
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LOW: 4–5 hours
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HIGH: 2½–3 hours
Wings should be very tender.
4. Thicken the sauce
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Remove wings carefully and set aside.
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Mix cornstarch + water.
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Pour into the slow cooker.
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Turn to HIGH and cook uncovered for 10–15 minutes, stirring, until sauce becomes thick and glossy.
5. Glaze the wings
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Return wings to the thickened sauce.
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Spoon sauce generously over them.
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Sprinkle with sesame seeds.
🔥 Optional: Make Them Extra Sticky & Caramelized
Oven Finish
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Preheat oven to 220°C / 425°F.
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Place wings on a lined tray.
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Brush generously with sauce.
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Bake 10–15 minutes, flipping once.
Air Fryer Finish
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Air fry at 200°C / 390°F for 6–8 minutes.
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Brush with extra sauce halfway.
This gives that irresistible dark, sticky coating you see in the photo.
🍽 Serving Ideas
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Serve with steamed rice or fried rice
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Add sautéed veggies or Asian slaw
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Perfect party appetizer or dinner centerpiece
🔁 Variations
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Spicy: Add 1–2 tbsp sriracha or gochujang
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Garlic-heavy: Double the garlic
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No slow cooker: Bake at 200°C / 400°F for 45–50 minutes, basting often
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Boneless version: Use chicken thighs, same sauce
