If you’re like us and love a good set-it-and-forget-it meal, and you’re also a fan of chicken wings, you’re gonna wannna these try these Slow Cooker Chicken Wings!
This recipe is about as foolproof as it gets. All you gotta do is throw the wings in the slow cooker, let them do their thing, and a few hours later you have incredibly tender, flavorful chicken that practically falls off the bone.
So if you have a life and you're craving wings but don’t want to stand over the stove or babysit a pot of hot oil, grab you some wings, your favorite homemade or cooking store bought barbecue sauce, and an apron. And let’s get cooking!
Looking for more easy Slow Cooker recipes? Try Crockpot Alfredo Chicken and Crockpot Applesauce.
Before researching this recipe, I had no idea you could make wings in a slow cooker. But you can! And they come out surprisingly tender and really delicious.
The trick is to cook the wings in the slow cooker first, then finish them under the broiler. That little extra step gives them a nice, crispy finish while keeping the inside tender and juicy.
And if you’re like me and hate washing dishes, here’s a little tip: line your baking sheet with aluminum foil before broiling the wings. Trust me, it makes cleanup so much easier!
If you’re looking for a recipe that saves you time, cuts down on the dishes, and makes dinner a little less stressful, these slow cooker wings might just be your new lifesaver.
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Ingredients
You’ll need the following ingredients to make this Crockpot BBQ chicken wings recipe.
Ingredient Notes
Chicken Wings: Using flats and drumettes makes serving the wings easier and allows the wings to cook evenly. If you like, you can use all drumettes or all flats. Frozen wings work too, as long as they're fully thawed before you season them.
Garlic Powder: Garlic powder provides a savory flavor that evenly coats every wing. Unlike fresh garlic, it won't burn during broiling and it also distributes more consistently throughout the seasoning. You can substitute it with granulated garlic.
Onion Powder: Onion powder adds mild sweetness and depth that complements the barbecue sauce without overpowering it. Granulated onion works equally well.
Paprika: Paprika gives the wings a subtle smoky, earthy flavor while adding beautiful color to the wings and seasoning blend. Regular paprika works great, but smoked paprika adds even more smoky flavor. Sweet paprika is another good option.
Barbecue Sauce: Barbecue sauce provides the signature sweet, smoky, tangy coating. Using part of the sauce during slow cooking seasons the chicken, while brushing on fresh sauce before broiling creates a thick, glossy finish. The extra ¼ cup is there if you want a second coat for stickier, glossier wings. Use your favorite style.
How To make Slow Cooker Chicken Wings
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Season the Wings: Pat the chicken wings dry with paper towels. Place them in a large bowl and toss them with the oil, garlic powder, onion powder, paprika, salt, and black pepper until they are evenly coated.
Step 2. Slow Cook: Lightly spray the slow cooker with cooking spray. Add the seasoned wings to the slow cooker, then pour 1 cup of the barbecue sauce over the wings. Toss them until the wings are evenly coated.
Cover and cook the wings on High for 2 to 3 hours, stirring once after the first hour. The wings are done when they are fully cooked and tender (they should reach an internal temperature of 165°F).
Step 3: Broil the Wings
Preheat your broiler to High. Line a baking sheet with aluminum foil and lightly spray it with cooking spray.
Arrange the wings in a single layer on the baking sheet. Brush both sides with the remaining ½ cup barbecue sauce.
Broil the wings for 2 to 4 minutes, then flip the wings, brush them with the extra ¼ cup sauce if you feel like you need to, and broil them for another 2 to 4 minutes, or until the sauce is bubbling and lightly caramelized. Keep a close eye on them to prevent burning.
Step 4. Serve: Serve the wings immediately with celery sticks, carrot sticks, or your favorite side dishes.
Recipe Tips and Tricks
Stir only once. Stirring halfway through cooking helps coat the wings in sauce without causing them to fall apart.
Use a meat thermometer. The safest way to know they're done is to check that the thickest part reaches 165°F.
Broil in a single layer. Leaving space between the wings allows the heat to circulate and caramelize the sauce evenly.
Watch the broiler carefully. Barbecue sauce contains sugar, which can burn in less than a minute if left unattended. Ask me how I know.
Garnish before serving. Fresh parsley, sliced green onions, or sesame seeds add color and make the wings look fancy.
Storage and Reheating
Refrigerator: Allow the wings to cool completely before storing them in an airtight container. Refrigerate them for up to 4 days.
Freezer: Arrange the cooled wings in a freezer-safe container or freezer bag. Freeze them for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Reheating in the Oven (Best Method): Preheat the oven to 375°F. Arrange the wings on a foil-lined baking sheet and bake them for 12 to 18 minutes, or until they are heated through. I like to brush them with fresh barbecue sauce during the last few minutes.
Air Fryer: Reheat them at 375°F for 5 to 7 minutes until they are hot and lightly crisp.
Microwave: Heat them in 30-second intervals until they are warmed through. Though convenient, this method won't keep the wings as crispy.
Your Questions Answered
Chicken naturally releases moisture as it cooks. This is completely normal.
Technically, no. However, broiling caramelizes the barbecue sauce and gives the wings a much better texture and appearance.
These wings pair well with ranch or blue cheese dressing, celery sticks, carrot sticks, potato wedges, macaroni and cheese, coleslaw, baked beans, potato salad, corn on the cob, French fries, or a simple green salad. They also make an excellent appetizer for game day, potlucks, cookouts, and family gatherings.
Absolutely! I recommend cooking it at 400 degrees F and cook them for 3-4 minutes on each side.
I recommend cooking on High because cooking on Low, in my experience, tends to result in the wings falling apart and nobody wants that.
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Recipe
Slow Cooker Chicken Wings
Ingredients
Method
- Pat the chicken wings dry with paper towels. Place them in a large bowl and toss them with the oil, garlic powder, onion powder, paprika, salt, and black pepper until they are evenly coated.
- Lightly spray the slow cooker with cooking spray. Add the seasoned wings to the slow cooker, then pour 1 cup of the barbecue sauce over the wings. Toss them until the wings are evenly coated.Cover and cook the wings on High for 2 to 3 hours, stirring once after the first hour. The wings are done when they are fully cooked and tender (they should reach an internal temperature of 165°F).
- Preheat your broiler to High. Line a baking sheet with aluminum foil and lightly spray it with cooking spray.Arrange the wings in a single layer on the baking sheet. Brush both sides with the remaining ½ cup barbecue sauce.Broil the wings for 2 to 4 minutes, then flip the wings, brush them with the extra ¼ cup sauce if you feel like you need to, and broil them for another 2 to 4 minutes, or until the sauce is bubbling and lightly caramelized. Keep a close eye on them to prevent burning.
- Serve the wings immediately with celery sticks, carrot sticks, or your favorite side dishes.
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