These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With Buffalo, BBQ and Honey Garlic options, there's something for everyone!
In a medium bowl, whisk together honey, soy sauce, corn starch, sugar and garlic.
To make Crockpot Chicken Wings
Lightly season all chicken wings with salt and pepper.
Fold a large piece of tin foil in half (this will make it stronger and prevent leaks), then form a "boat" or pocket for the chicken wings to cook in in the crockpot.
Repeat two more times for a total of 3 tin foil pockets that fit snugly in a 4-6 quart crockpot.
Place 8 chicken wings in each foil pocket.
Reserve 2 tablespoons from each of the 3 sauces, then pour remaining sauce into the foil pockets over the chicken wings, one flavour in each pocket.
Cover and cook on low for 3-4 hours until cooked through (an internal temperature of 165 degrees F is reached).
Place on a rimmed baking sheet lined with parchment paper, leaving some separation between flavours. Brush chicken wings with reserved 2 tablespoons of each sauce.
Broil for 3-5 minutes, until crisped and starting to brown. Serve.