Asian Zing Wings

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• 1 teaspoon chili powder
  Ingredient note

  Source: 1 teaspoon chili powder
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1 teaspoon + ½ teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder; Source: ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper
• 4 pounds chicken wings (fresh or frozen)
  Ingredient note

  Source: 4 pounds chicken wings (fresh or frozen)
• ½ cup honey
  Ingredient note

  Source: ½ cup honey
• ¼ cup Sriracha sauce
  Ingredient note

  Source: ¼ cup Sriracha sauce
• ¼ cup ketchup
  Ingredient note

  Source: ¼ cup ketchup
• 1 tablespoon rice wine vinegar
  Ingredient note

  Source: 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
  Ingredient note

  Source: 1 tablespoon soy sauce

1. In a small bowl, combine the chili powder, salt, paprika, garlic powder, and black pepper. Mix.
2. Place the chicken wings in the crockpot and sprinkle with the seasoning mix, stirring to get the wings coated evenly on all sides.
3. Place the lid on, and cook on high for 3-4 hours, or low for 5-6 hours.
4. Once done, preheat the oven to 425˚F, remove the wings from the crockpot and place in a large bowl.Tip: The drier the wings are the better the sauce will stick, so try to remove as much of the liquid as possible when transferring them into the bowl.
5. Whisk together the sriracha sauce, ketchup, honey, rice wine vinegar, soy sauce, and garlic powder, then pour them over the wings and toss them to coat.
6. Lay the wings on a baking sheet. Brush with more sauce and cook in the oven on the top rack for 15-18 minutes. Then, brush with remaining sauce from the bowl you mixed the wings in and serve hot.