Then add 3 Tbsp Sriracha, 1 Tbsp Thai sweet chili sauce, and ⅛ tsp salt. These wings are buttery, sweet, and spicy, and if you want some savory kick, you can add 1 tsp of soy sauce in the sauce (it's my take, not from the original recipe). 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 4-5 hours or on high for 2-3 hours in your slow cooker. 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 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.
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.