Slow Cooker Sriracha Chili Chicken Wings

• Gluten free

• Meat

  • 3 lb Chicken wings

• Produce

  • 1 Cilantro

• Condiments

  • 1/2 cup Honey
  • 3 tbsp Sriracha
  • 1 tbsp Thai sweet chili sauce

• Baking & Spices

  • 1 Sesame seeds, white

• Dairy

  • 5 tbsp Butter, salted

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients and melt the butter in a microwave.
• Add 5 Tbsp. melted butter and ½ cup honey in your slow cooker (or Instant Pot).
• Then add 3 Tbsp. Sriracha and 1 Tbsp. Thai sweet chili sauce and mix all together.
• Add the chicken wings and toss to coat evenly using tongs.
• If you’re using a slow cooker, cook on low for 4 hours or on high for 2 hours in your slow cooker. If you’re using an Instant Pot, select “Slow Cook” and reduce the cook time to 2 hours.
• After 2 hours of slow cooking in my Instant Pot, the meat is tender and almost falling off the bones. You can serve as it is, or for crispy texture, broil the chicken for a few minutes. Using tongs, gently transfer the wings to a parchment-lined baking sheet in a single layer.
• Broil on high for 5-8 minutes, flipping once. If you like, you can brush the wings with more sauce. Remove from the oven and garnish with chopped cilantro and sesame seeds, if desired.