Sweet Sriracha
Chicken Wings
Boneless chicken wings slow cooked in a bold sriracha and lime sauce with garlic and just enough sweetener to take the edge off the heat — then brushed with the cooking sauce and broiled twice for a sticky, caramelized glaze that makes these taste like proper restaurant wings. Game day food completely on plan.
- 3 lb boneless chicken wings, frozen
- ¾ cup sriracha
- ¼ cup fresh lime juice (about 2 limes)
- 2 tbsp granulated stevia or Splenda (adjust to taste)
- 2 tsp butter, melted
- 3 cloves garlic, minced
- — sliced green onion, to garnish (optional)
- — sesame seeds, to garnish (optional)
-
1
Make the sauce & load the slow cooker
Add the sriracha, lime juice, stevia or Splenda, melted butter, and minced garlic to the slow cooker. Stir well to combine. Add the frozen boneless wings directly to the sauce and stir until every piece is coated. Cover and cook on high for 3–4 hours or low for 5–6 hours until the chicken is cooked through and tender.
-
2
Prep for the broiler
Turn the broiler on high. Line a broiling pan or foil-lined baking sheet with foil. Using tongs, transfer the wings from the slow cooker to the broiling pan in a single layer. Reserve the sauce remaining in the slow cooker for brushing.
-
3
First broil
Brush the wings generously with the reserved sauce. Slide under the broiler on high for 2 minutes until the sauce caramelizes and the edges start to char slightly. Watch closely — the sriracha sauce can go from caramelized to burnt quickly.
-
4
Second broil & serve
Remove from the broiler, brush with another layer of sauce, and return for a second 2-minute broil. This second round builds up a sticky, lacquered glaze that's what makes these taste like proper wings. Remove from the broiler, garnish with sliced green onion and sesame seeds if desired, and serve immediately.
- The double broil is the whole point: Two rounds of broiling with a fresh brush of sauce between them builds up a sticky, caramelized glaze that a single broil can't achieve — don't skip the second round. Watch the wings closely both times, as the sriracha sauce caramelizes fast.
- Taste the sauce before cooking: Sriracha brands vary significantly in heat — stir the sauce together and taste before adding the wings. Adjust the stevia up slightly for more sweetness or add a splash more lime juice for brightness if needed.
- Frozen wings go in straight: No need to thaw — the slow cooker brings them up to temperature safely and the long cook time ensures they're fully cooked through. The cooking liquid also dilutes slightly from the moisture released by the thawing wings, which is accounted for in the sauce quantities.
- Great for entertaining: Make the wings in the slow cooker ahead of time and hold them there on warm — do the double broil right before serving so they come out hot and glazed. No last-minute cooking stress.
- Serve alongside: These are a natural with our Creamy Cucumber Salad or Tomato and Cucumber Salad for a cooling contrast to the sriracha heat — or just a big pile of celery sticks and a Greek yogurt blue cheese dip.