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