Sticky Apricot Honey Soy Chicken Wings in the Crockpot Tips, FAQ & printable recipe

Tips for success

For the best texture, buy chicken wings that are already split into drumettes and wingettes — they cook evenly and are easy to eat.

If you have time, pat the wings dry before adding them to the slow cooker; this helps the sauce cling better. Use a good-quality apricot preserves with visible fruit bits for a more complex flavor.

Don't skip the sweet onion — it might seem like a minor ingredient, but it melts into the sauce and adds a savory depth that balances the sweetness.

For a thicker, more caramelized glaze, you can transfer the sauce to a saucepan after the wings are done and simmer it on the stovetop until reduced. Serve with extra sauce on the side for dipping.

Variations

• Spicy Apricot Wings: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili along with the other ingredients for a sweet-heat kick. The spice balances the honey and apricot beautifully.
• Garlic-Herb Wings: Stir 3 minced garlic cloves and 1 teaspoon dried thyme into the sauce before cooking. The garlic infuses the glaze with savory depth, while thyme adds an earthy note.
• Orange-Soy Wings: Replace the apricot preserves with orange marmalade and use 2 tablespoons of orange juice in place of 2 tablespoons of soy sauce. This bright, citrusy version is a refreshing twist.
• Maple-Mustard Wings: Swap the honey for maple syrup and add 1 tablespoon of Dijon mustard. The mustard cuts the sweetness and adds a tangy complexity that pairs well with the onion.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooked wings and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave.

Reheat

Reheat leftovers in a covered skillet over medium-low heat with a tablespoon of water, or in the microwave in 1-minute intervals, stirring between, until hot.

Store leftover wings and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making them even tastier the next day. Reheat gently in the microwave or on the stovetop until warmed through.

This recipe is perfect for making ahead. Assemble the wings, preserves, onion, honey, and soy sauce in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You can also fully cook the wings, cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve these sticky wings over steamed basmati rice to soak up the extra sauce. The fluffy rice balances the richness of the glaze.

For a complete meal, add a simple green salad or steamed broccoli on the side. The wings are also fantastic as an appetizer or party food — just provide plenty of napkins.

For a low-carb option, serve the wings on a bed of cauliflower rice or alongside roasted vegetables. The sweet and savory flavors pair well with cooling sides like cucumber salad or coleslaw. Garnish with sliced green onions or sesame seeds if desired, though the recipe is delicious as-is.

Frequently asked questions

Recipe card

Sticky Apricot Honey Soy Chicken Wings in the Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb split chicken wingettes and drumettes
• 1/2 cup apricot preserves
• 1 sweet Vidalia onion, diced
• 1/4 cup honey
• 1/4 cup dark soy sauce

Instructions

1. Place the chicken wingettes and drumettes in the slow cooker basin in an even layer. Spoon the apricot preserves over the wings, then scatter the diced sweet onion on top.
2. Drizzle the honey over the wings, then pour the dark soy sauce evenly across the top. Do not stir; just let the ingredients sit as layered.
3. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The wings will release juices and create a glossy sauce as they cook.
4. After 4 hours, check the wings with an instant-read thermometer inserted into the thickest part, avoiding the bone. They must reach 165°F (74°C). If not done, continue cooking in 30-minute increments.
5. Spoon steamed basmati rice onto a serving plate, then top with the glazed chicken wings and a generous spoonful of the sticky apricot-onion sauce from the slow cooker.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

24 g

Carbohydrates

45 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.