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4 pounds chicken wing drumettes,
frozen 3/4 cup sriracha sauce (Huy Fong Sriracha Hot Chili Sauce, the one with the rooster on the package)
3/4 cup honey
2 tablespoons unsalted butter
juice of one lime (about 1/4 cup)


in a 5 quart slow cooker on low add sriracha sauce, butter, honey and lime juice. stir to combine. add chicken wings and stir until well coated. cook on high for 2-3 hours (or low 4-6 hours) until wings are cooked through.

Transfer the sauce to a saucepan over medium-high heat and boil it until it reduces to a thicker sauce, stirring occasionally.

Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sriracha honey sauce over wings.

Set oven to broil. Place baking sheet in oven and bake for a few minutes until the sauce starts to caramelize. Remove from oven. Coat wings with sauce again, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized.