These sticky and sweet Slow-Cooker Pineapple 5-Spice Chicken Wings are packed with Asian-inspired flavor!
Let’s talk wings. Specifically, these slow-cooker pineapple 5-spice chicken wings are about to score a touchdown at your next game-day spread (or, let’s be real, your random Tuesday night dinner). I mean, who needs boring old Buffalo sauce when you can have the winning combo of sweet, sticky pineapple sauce accented with warm, aromatic Chinese 5-spice? The best part about this recipe is that these wings are Paleo, Whole30-friendly, and basically a flavor-packed gift to your taste buds.
If you’re like me and find football season to be more about the snacks than the game, these wings are your new MVP. The slow cooker does all the heavy lifting while you do… well, anything else you want. The result is tender, fall-off-the-bone wings that you’ll quickly crisp up under the broiler before smothering in a heavenly sauce. So whether you’re hosting friends or just trying to survive another game on TV, these wings are the ultimate crowd-pleaser—and honestly, the only reason I’ll even pretend to care who’s winning.
Are Slow-Cooker Pineapple 5-Spice Chicken Wings Healthy?
Let’s call this a much healthier alternative to the classic chicken wing. So many other recipes call for deep-frying or drenching the wings in sugar-laden sauces. This take will certainly be a more nutritious option than that. And I’d like to think these flavors are more unique and memorable, anyway. Plus, they are Paleo- and Whole30-friendly.
Chicken wings are a great source of protein, but they do contain some fat. Pineapple juice, another star ingredient here, is rich in vitamin C, manganese, copper, and an anti-inflammatory enzyme called bromelain. That said, pineapple juice also contains a decent amount of sugar—natural sugar, sure, but sugar. With that being said, these wings are meant to be enjoyed in moderation and are perfect for game-day appetizers or feeding a crowd.
5-Spice Brings 5-Star Flavor
If you’ve never cooked with Chinese 5-spice before, you’re in for a real treat. This is a spice blend that typically includes star anise, cloves, cinnamon, fennel, and Sichuan peppercorns. Its flavor profile is simultaneously sweet, warm, slightly bitter, and peppery. You’ll often see it used in traditional Chinese and Taiwanese dishes to add depth and complexity to everything from stir-fries to roasted meats.
In this recipe, the 5-spice powder works its magic by mingling with the tart, natural sweetness of the pineapple juice. You end up with a sauce that’s bold, vibrant, and unforgettable. The astringent notes from garlic and ginger round everything out, giving these wings the perfect fusion of Asian-inspired and tropical flavors.
How To Make Ahead And Store
To save some time, you can season and refrigerate the wings overnight, then toss them in the slow cooker the next day. Place any leftover wings in an airtight container and store them in the fridge for 3-4 days. Reheat them in the oven at 375 degrees Fahrenheit for about 10–15 minutes to maintain their texture.
Serving Suggestions
When we think of wings, we can’t help but think about sharing a big spread of game-day eats with friends. Consider adding these wings to your snack table, along with some Almond-Crusted Chicken Bites, Indian 7-Layer Dip, Greek Yogurt French Onion Dip, and Homemade Potato Chips.
Recipe
Ingredients
For the sauce:
- 2 1/4 cups pineapple juice divided, not from concentrate
- 3 tablespoons plus 1 teaspoon coconut aminos
- 2 tablespoons garlic minced
- 1 tablespoon plus 1 teaspoon fresh ginger minced
- 1 teaspoon sesame oil
- 1/4 teaspoon sea salt
- 2 tablespoons tapioca flour
For the wings:
- 3 pounds chicken wings thawed, if frozen
- 2 tablespoons Chinese 5-spice powder
- 3/4 teaspoon red pepper flakes
- cilantro chopped (for garnish)
- green onion sliced (for garnish)
- toasted sesame seeds for garnish
Instructions
- In a 5-quart slow cooker, stir together 2 cups of the pineapple juice (reserving the rest for later) along with the coconut aminos, garlic, ginger, sesame oil, and sea salt until well combined.
- In a separate small bowl, whisk together the tapioca flour and the remaining 1/4 cup of pineapple juice until smooth. Stir into the slow cooker with the other sauce ingredients.
- Place the wings on paper towel and place more paper towel on top. Pat the wings until they are as dry as possible.
- Place the wings on a large plate or cutting board. In a small bowl, mix together the 5-spice and red pepper flakes. Sprinkle half the mixture on the wings evenly and rub it into each wing. Flip the wings and repeat on the other side with the remaining spices.
- Transfer the chicken wings to the slow cooker with the sauce and cook on high for 2-3 hours.
- Once cooked, line a large baking sheet with parchment paper and place the wings on it in a single layer. Turn your oven on to high broil and place the oven rack in the third from top position.
- Before you broil the wings, pour the sauce from the slow cooker into a large pot on stovetop and bring to a boil over high heat. Boil for 3 minutes and stir constantly. Then, reduce the heat to medium and simmer, stirring frequently, until the sauce reduces by half (about 15 minutes). Once reduced, remove from the heat to cool and slightly thicken some more.
- While the sauce simmers, broil the wings.
- Using a basting brush, generously rub some of the simmering sauce over all the wings. Place into the oven and broil for 5 minutes. Remove from the oven, generously baste again, and broil an additional 4-5 minutes until browned and sticky.
- Flip the wings over, generously baste, and repeat the process again, making sure to baste halfway through cooking time again.
- Once the wings are sticky, garnish with chopped cilantro, green onion, and sesame seed. Serve with the reduced sauce for dipping.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Could I use cornstarch instead of the tapioca flour?
Hi Kara, I haven’t tried but it should work. Enjoy!
Sounds so delicious love pineapple with chicken.
Thank you so much! Glad you enjoyed.