Easy Crockpot Sriracha Honey Chicken Wings


4 pounds chicken wing drumettes, frozen
3/4 cup sriracha sauce (Huy Fong Sriracha Hot Chili Sauce, the one with the rooster on the package)
3/4 cup honey
2 tablespoons unsalted butter
juice of one lime (about 1/4 cup)

In a 5 quart slow cooker on low add srirachasauce, butter, honey and lime juice.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings. 

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.
Recipe developed by Donna Elick - The Slow Roasted Italian
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