During the cold winter months, my Instant Pot permanently live on top of my kitchen counter. I love testing different comfort food recipes with it to stay warm. If you love warm and spicy food, you will enjoy these Pressure Cooker / Slow Cooker Sriracha Chili Chicken Wings. This recipe requires just five ingredients, minimal prep work, and hungry tummies!
Ingredients for Sriracha Chili Chicken Wings
Yes, only five ingredients (seven, if you want to sprinkle sesame seeds and cilantro)! I love recipes with the short ingredient list. And it’s even better if I have all the ingredients already in my kitchen pantry. This recipe only needs:
- Sriracha
- Thai Sweet Chili Sauce
- Butter
- Honey
- Chicken Wings
Now if you’re don’t have Sriracha or Thai sweet chili sauce, they can be found in any Asian grocery stores (or even Trader Joe’s) and Amazon.
Sriracha Hot Chili Sauce – It’s a type of chili/hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. The most popular brand is Huy Fong. It’s a necessity for my family when we eat Vietnamese beef noodle soup, Pho. What other foods/dishes do you add Sriracha to?
Thai sweet chili sauce – It’s a popular condiment in Thai cuisine and is made with red chili peppers, rice wine vinegar, garlic, fish sauce, and sugar. The most popular brand is Mae Ploy. My family loves my Spicy Chicken Karaage recipe with sweet chili sauce.
These wings are just a tiny bit spicy (even I can handle them), sweet, and super tender. They’ll be finished cooking in the slow cooker but I highly recommend broiling them after. Broiling these sriracha chili chicken wings in the oven makes the skin more crispy and slightly charred.
Since you can make a huge batch in the slow cooker, you can make them for yourself to enjoy or for a party with the same amount of effort.
Use Instant Pot for Sriracha Chili Chicken Wings
The original recipe calls for a slow cooker, so I used the slow cooker function of my Instant Pot. However, if you have a Crock-Pot or any other slow cooker, please use it following the manufacturer’s instructions on how to operate it.
It requires just 2 hours with my Instant Pot till the chicken is flavorful, tender, and almost fall off the bone. If you’re are planning to use an Instant Pot, don’t cook more than 2 hours.
If you use a pressure cooker for this recipe, the process will be shorten to 25-40 minutes (10 minutes to pressurize and 15 minutes to cook, and additional 15 minutes if you let it de-pressurize naturally).
Slow Cooker Sriracha Chili Chicken Wings
Ingredients
- 5 Tbsp unsalted butter
- ½ cup honey
- 3 Tbsp sriracha sauce (you can buy it on Amazon)
- 1 Tbsp sweet chili sauce (you can find it on Amazon)
- ⅛ tsp Diamond Crystal kosher salt
- 3 lb chicken wings (flats/drumettes)
For the Garnish
- cilantro (coriander) (optional)
- toasted white sesame seeds (optional)
Instructions
- Gather all the ingredients. Melt 5 Tbsp unsalted butter in a microwave.
- Add the melted butter and ½ cup honey to your slow cooker. I used the Slow Cook mode on my 6 QT Instant Pot.
- Then add 3 Tbsp sriracha sauce, 1 Tbsp sweet chili sauce, and ⅛ tsp Diamond Crystal kosher salt. These wings are buttery, sweet, and spicy, and if you want a savory kick, you can add 1 tsp of soy sauce to the sauce (it‘s my take, not from the original recipe). Mix it all together.
- Add 3 lb chicken wings (flats/drumettes) and toss to coat evenly using tongs.
- If you’re using a slow cooker, cook on Low for 4–5 hours or on High for 2–3 hours. If you’re using an Instant Pot, select “Slow Cook” and set the cooking time to 2–3 hours. Please note: I suggest cooking for 3 hours from readers‘ feedback in the comments below.
- After 2–3 hours of slow cooking in the Instant Pot, the meat is tender and almost falling off the bone. You can serve as it is, or for crispy texture, broil the chicken for a few minutes. To do so, use tongs to 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‘d like, you can brush the wings with more sauce. Remove from the oven and garnish with chopped cilantro (coriander) and toasted white sesame seeds, if desired.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
Notes
Nutrition
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