Go Back

Slow Cooker Chicken Wings

This slow cooker BBQ chicken wings recipe is made by seasoning wings, slow cooking them in barbecue sauce until tender, then broiling with extra sauce for a caramelized, sticky, finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken wings, separated into flats and drumettes (tips removed)
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1½ cups barbecue sauce, divided
  • ¼ cup barbecue sauce, extra, for brushing (optional)

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. Serve the wings immediately with celery sticks, carrot sticks, or your favorite side dishes.

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.
Vegetable Oil: Helps the seasonings stick to the wings and encourages better browning during the final broil. It also helps the spices coat the chicken evenly. You can substitute vegetable oil with olive oil, avocado oil, canola oil, or another neutral cooking oil.
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.
Salt and Black Pepper: Salt enhances every ingredient in the recipe, while black pepper adds a gentle kick and balances the sweetness of the barbecue sauce. Season your wings according to your taste. If your barbecue sauce is already very salty, start with less salt and adjust later.
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.