Slow-Cooker Hoisin-Glazed Chicken Wings

June 4, 2019

Author Notes: Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Food52

Serves: 12
Prep time: 5 min
Cook time: 4 hrs 15 min


  • 12 chicken wings (3 1/4 to 3 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup hoisin sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sriracha sauce
In This Recipe


  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces; sprinkle with salt and pepper.
  2. In a 3 1/2- or 4-quart slow cooker, combine wing pieces and broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours, stirring once halfway through.
  3. Meanwhile, in a small bowl, stir together hoisin sauce, soy sauce, rice vinegar, and sriracha and set aside.
  4. Preheat broiler. Line a 15×10-inch baking pan with foil. Using tongs, transfer wings to prepared pan; discard cooking liquid. Broil wings 4 to 5 inches from heat, 8 minutes, turning once. Toss wings with one-fourth of sauce. Broil 3 to 5 minutes or until sauce is thickened and wings are lightly browned. Toss wings with another one-fourth sauce. Serve with remaining sauce.

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