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Slow Cooker Soy and Lime Chicken Wings are finger lickin’ good! Add some chicken wings to your slow cooker, top with flavorful seasonings and get ready for the game!
One of my goals for this fall and winter is to use my slow cooker more often. It is the perfect kitchen accessory to use for weeknight meals and I often take it out on the weekends too. I make slow cooker chicken enchilada soup often and am looking to expand my archive of slow cooker meals. I love tossing a few things in the slow cooker and let it cook all day. It makes my house smell incredible and the prep and cleanup is easy. Slow cooker soy and lime chicken wings are perfect to serve as an appetizer or a main dish.
This recipe calls for a few staple ingredients that you probably already have in your pantry. Add them to your slow cooker with some chicken and within hours you will have tender, juicy wings with deep flavor. The meat falls right off the bone as you bite into them. I made a batch and we had enough to eat as leftovers the next day. Brad even thought that they were better as leftovers!
Make dinner easy by throwing a few ingredients into a slow cooker and let it cook all day. If you have a slow cooker recipe that you really love, leave a link to it in the comments. I love trying new slow cooker meals!
Note: Because these are cooked in a crockpot, they yield tender, fall-off-the-bone, finger-licking good wings. I recommend using tongs to remove them from the crockpot. Enjoy!
Slow Cooker Soy and Lime Chicken Wings
Ingredients
- 1/4 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon Sriracha sauce
- 1 teaspoon ginger powder
- 3 tablespoons lime juice
- zest of one lime
- 2 pounds chicken wings
- 4 teaspoons cornstarch
- 2 teaspoons sesame seeds
- 2 tablespoons chopped chives
Instructions
- In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic, Sriracha sauce, ginger powder, lime juice and lime zest.
- Place wings into a slow cooker. Pour soy sauce mixture over wings and stir gently to combine. Cover and cook on low heat for 6 to 7 hours or high heat for 3 to 4 hours.
- In a small bowl, whisk together cornstarch and one tablespoon water. Add mixture to slow cooker. Cover and cook on high heat for an additional 10 to 12 minutes, or until the sauce has thickened.
- Serve immediately and garnish with sesame seeds and chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I’d love to make this for dinner tomorrow. How many people does this serve?
Hi, Mio! It depends on how many wings you use and whether you are serving them as a meal or appetizer, but it generally serves around 4 to 6 people.
Do these turn out crispy or chewy/softer?
Hi, Lea! Because these are cooked in the slow cooker they are soft and tender.
This was disgusting. The wings were mushy and bland. Both my fiancee and I had one wing and were done. Wings DO NOT belong in the slow cooker
Hi, Sarah! I am sorry to hear that you did not enjoy the wings. They do have a different texture than wings baked or fried. I love them just as much and wish they had turned out better for you.
I made these yesterday and they were definitely tasty. My boyfriend and I both loved them! I used gluten free soy sauce instead of low sodium and I don’t think it made any difference. The green onions and sesame seeds were such a necessary touch! The wings taste good without those additions, but with them, wow! The only thing I would change is to cook for less time. I was running around doing errands and lost track and cooked them for a full 7 hrs on low. I would say that 6 would be much better! About 1/3 of the wings fell off the bone from cooking too long and I had a mess of sauce, meat, and tiny bones left at the bottom of the slow cooker. All in all though, the flavors were delicious. I might even use this same flavor blend on chicken breasts to make shredded soy lime chicken for tacos or salads.
Thanks for your feedback! I am so glad to hear that you loved them!
We tried to make this and it was an epic fail. The flavor is great, but it never thickened and soon turned into shredded chicken when we tried to stir in cornstarch. Not sure what we did wrong. But we used it as a sauce over noodles. Still yummy!
Hi, Karyn! I’m glad that you enjoyed the flavor but am so sorry to hear that it didn’t work well for you. Did you whisk the cornstarch with water before adding to the slow cooker? You shouldn’t need to stir it too much or else the chicken may start to fall off of the bone. Serving them over sauce sounds like the perfect solution. I hope you get a chance to try them again!
I just finished making these because I thought that they looked absolutely delicious. I had doubled the recipe and ended up with more of a chicken wing soup than just wings. There was way too much liquid and the sauce never thickened. They were very flavorful though and if I was to make them again I would maybe not double the liquids even though I would be cooking double the amount of wings.
Hi, Nancee! Doubling the recipe will definitely not work for these wings. I always recommend following the recipe for good results. I’m glad to hear that they tasted flavorful and hope you get a chance to try them again!
I made these slow cooker wings two days ago and while I thought they were tasty, my wife said that they had a very strong balsamic taste that overrode the other flavors. I followed your recipe except I thickened the sauce in the pan and poured back over the wings.
Hi, you can certainty reduce the amount of balsamic vinegar a little if you think the flavor is too much or try a different type of balsamic vinegar.
These look delicious! And much lighter than deep fried wings.