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Emily Carter

Crock Pot Chicken Wings

Crock Pot Chicken Wings are tender, flavorful wings slowly cooked with sauce and seasonings, then finished under high heat for a sticky, caramelized coating. They're an easy appetizer for game days, parties, and casual gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken wings — exact tested quantity required
  • Buffalo BBQ, or preferred wing sauce — exact tested quantity required
  • Garlic powder
  • Onion powder
  • Paprika
  • Black pepper
  • Salt
  • Optional fresh parsley or green onions

Equipment

  • Slow cooker
  • Baking sheet
  • Aluminum foil
  • Tongs
  • Instant-read food thermometer

Method
 

Step 1. Prepare the Wings
  1. Pat the chicken wings dry and season evenly.
Step 2. Add to the Crock Pot
  1. Place the seasoned wings into the slow cooker and arrange them evenly.
Step 3. Add Sauce
  1. Pour the chosen sauce over the wings and toss gently to coat.
Step 4. Slow Cook
  1. Cover and cook until the wings are tender and the chicken reaches 165°F (74°C).
Step 5. Finish Under High Heat
  1. Transfer the cooked wings to a foil-lined baking sheet. Brush with additional sauce and broil or bake briefly until the exterior is browned and the sauce becomes sticky.
Step 6. Serve
  1. Transfer to a serving platter and serve hot with ranch, blue cheese dressing, celery, or your favorite sides.

Notes

  • Slow cooking produces tender wings but does not normally make them crispy.
  • A brief broiling or baking step improves the exterior texture.
  • Avoid adding excessive liquid because the wings release moisture during cooking.
  • Use thawed chicken wings for more predictable cooking.
  • Chicken should reach 165°F (74°C).
  • Refrigerate leftovers within 2 hours and use within 3–4 days.