Orange chicken meets crispy chicken wings—with no frying. My Slow Cooker Orange Chicken Wings cook in a delicious orange sauce with soy and honey, then finish under the broiler (or grill) for perfectly browned, crispy skin.

A closeup of an orange chicken wing sprinkled with sesame seeds


If you love wings, nothing beats a sticky, crispy bite. This recipe leans on Asian-inspired flavors, and the extra sauce doubles as a delicious dip (see pic below).

Table of contents

Ingredients

  • Fresh orange juice
  • Orange zest
  • Fresh ginger
  • Low sodium soy sauce
  • Rice vinegar
  • Honey
  • Cornstarch/ corn flour
  • Chicken wings
  • Toasted sesame seeds
  • Green onions/scallions
Dipping a chicken wing into orange sauce

Orange sauce


This wing recipe was inspired by the sauce I used for Orange Chicken Orzo Pasta Salad. This sauce is also so good as a dip, poured over salmon or any fish really and is sweetened only with good honey.

Cooking chicken wings in the slow cooker


The wings simmer low and slow in the crockpot, soaking up fresh orange, soy sauce, ginger, and honey. Once they’re fall-off-the-bone tender, a quick broil (or oven grill) crisps the skin—my favorite part.


Perfect for parties and big groups, these wings are easy to make in batches—just don’t forget plenty of napkins and wet wipes.

From overhead, a bowl of orange chicken wings with rice and snap peas

Buying chicken wings


I usually buy wings in bulk packs, which often include the drumettes. I like that—it feels like getting more for the money. They also come with the wing tips attached, but I cut those off since there isn’t much meat on them. To separate the drumettes, bend each wing at the joint and slice through with a sharp knife.

Chicken wings cooked in orange sauce on a grey plate

Serving chicken wings: How to keep them warm


If you’re making these for a party, keep the wings in a slow cooker set to warm so they stay hot and ready to serve.


The best side dishes for chicken wings

  • Toasted Coconut Rice – Fluffy, fragrant, and lightly nutty, toasted coconut rice adds a tropical touch to wings. The subtle sweetness balances out spicy or tangy sauces, while the texture makes every bite more satisfying.
  • Asian-Style Grilled Mushroom Skewers – Earthy mushrooms soak up marinades beautifully, and grilling gives them a smoky edge. Served on skewers, they’re easy to grab and make a perfect companion to crispy wings—especially if you’re going for an Asian-inspired spread.
  • Lemongrass Vegetable Noodles – Bright, citrusy lemongrass gives a refreshing lift to stir-fried noodles with seasonal vegetables. This side is light, fresh, and the perfect contrast to saucy, sticky chicken wings.
  • Vegetable Fried Rice – Colorful, flavorful, and endlessly versatile, vegetable fried rice is always a crowd-pleaser. It’s hearty enough to stand on its own but light enough to let your wings shine. Plus, you can make it with whatever veggies you have on hand.
Rices, noodles and skewered mushrooms

If you’ve tried these Slow Cooker Orange Chicken Wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Orange chicken wings garnished with sesame seeds
5 from 7 reviews

Slow Cooker Orange Chicken Wings

Janette
Chicken wings are slow cooked in a delicious orange, ginger soy sauce, then broiled or grilled to crisp the skin.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 24 wings
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Video

Ingredients
 

  • 1 cup (236 ml) fresh orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon fresh ginger, grated
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 2 ½ tablespoons corn starch/corn flour
  • 4 pounds (1.8 kg) chicken wings, about 24
  • Toasted sesame seeds, for garnish
  • Green onions/scallions, sliced, for garnish

Instructions
 

  • To a mixing bowl, add the orange juice, zest, ginger, soy sauce, rice vinegar, honey and corn starch, whisk to combine.
  • Turn on the slow cooker to high and add the chicken wings, pour over the sauce. Use tongs to make sure all of the wings are coated. Cover and cook for 2 hours on high, 4 hours on low. 
  • Preheat the broiler. Add the wings to a foil covered baking sheet in a single layer and broil until they brown on both sides. Coat with more sauce before serving topped with sesame seeds and green onions.

Notes

 

 
Serving: 1, Calories: 141kcal, Carbohydrates: 17g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 15mg, Sodium: 159mg, Fiber: 1g, Sugar: 9g
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