Crock Pot Chicken Wings are juicy, tender, and packed with flavor, thanks to slow cooking. Finished under the broiler or in the air fryer, they become crispy on the outside—perfect for game day, parties, or an easy family dinner.
Why You’ll Love This Recipe
- Effortless cooking: Just season, add sauce, and let the slow cooker handle the rest
- Melt-in-your-mouth texture: Slow cooking delivers fall-off-the-bone tenderness
- Versatile flavors: Use buffalo, BBQ, teriyaki, or garlic parmesan sauces
- Crispy finish: Broil or air fry at the end for a golden, crispy skin
- Perfect for gatherings: Easily feeds a crowd and works as an appetizer or main dish
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken wings (about 3–4 pounds, flats and drumettes)
- Salt and black pepper
- Garlic powder
- Sauce of choice:
- Buffalo sauce: hot sauce, melted butter, Worcestershire sauce, garlic powder
- BBQ sauce: your favorite bottled or homemade BBQ
- Teriyaki or honey garlic: soy sauce, honey, garlic, ginger (optional)
- Optional: onion powder, smoked paprika, brown sugar, cayenne pepper
directions
- Prepare the wings: Pat chicken wings dry with paper towels. Season with salt, pepper, and garlic powder.
- Add to Crock Pot: Place wings in the slow cooker. Pour your chosen sauce over the wings and toss to coat.
- Cook:
- On low for 4–5 hours
- On high for 2–3 hours
Wings should be fully cooked and tender.
- Crisp the wings:
- Broiler method: Preheat broiler. Arrange wings on a foil-lined baking sheet. Brush with more sauce and broil for 3–5 minutes per side until crisp.
- Air fryer method: Air fry at 400°F for 5–7 minutes, flipping halfway.
- Serve: Toss with extra sauce if desired and serve with dipping sauces like ranch or blue cheese.
Servings and timing
- Servings: 4–6
- Prep time: 10 minutes
- Cook time: 2–3 hours on high or 4–5 hours on low
- Finishing time: 10 minutes for broiling or air frying
Variations
- Garlic Parmesan: Toss cooked wings with melted butter, garlic, and grated Parmesan
- Sweet & Spicy: Add honey and sriracha to your favorite BBQ sauce
- Lemon Pepper: Use lemon juice, zest, and cracked pepper with butter
- Asian-inspired: Try a mix of hoisin, soy sauce, garlic, and sesame oil
storage/reheating
- Refrigerate: Store leftover wings in an airtight container for up to 4 days
- Freeze: Freeze in freezer-safe bags for up to 3 months
- Reheat:
- Oven at 350°F for 10–15 minutes
- Air fryer at 375°F for 4–6 minutes
- Microwave (not recommended for crispiness)
FAQs
How long do I cook frozen wings in the Crock Pot?
Cook on high for 3–4 hours or on low for 5–6 hours until fully cooked.
Do I need to add liquid to the Crock Pot?
No extra liquid is needed if you use enough sauce to coat the wings.
Can I skip the broiling step?
Yes, but broiling adds crispiness that slow cooking alone can’t achieve.
Can I make this recipe ahead of time?
Yes, you can cook the wings, store them, and reheat with a broil or air fry before serving.
What’s the best way to get crispy skin?
Broiling or air frying the wings after slow cooking gives the best crispy texture.
Can I use boneless wings?
Yes, but reduce the cooking time to avoid overcooking—check after 1.5 hours on high.
What sauces work best for this recipe?
Buffalo, BBQ, honey garlic, teriyaki, garlic parmesan, or even dry rubs all work well.
Are these wings spicy?
That depends on the sauce. Use mild, medium, or hot sauces to control the heat.
How do I know the wings are fully cooked?
Use a meat thermometer—wings should reach 165°F internally.
Can I double this recipe?
Yes, but make sure your slow cooker can fit the wings in a single or loose double layer for even cooking.
Conclusion
Crock Pot Chicken Wings are a simple, delicious way to serve up tender, flavorful wings with minimal effort. Whether you go spicy, sweet, or savory, this method delivers crowd-pleasing results every time. Customize with your favorite sauces and enjoy!
Print
Crock Pot Chicken Wings
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Tender, flavorful chicken wings slow-cooked in a Crock Pot and finished off for a crispy texture. Perfect for game days or parties.
Ingredients
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, and red pepper flakes.
- Place chicken wings in the Crock Pot and pour the sauce over them. Stir to coat evenly.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until wings are tender.
- Optional: Preheat oven to 400°F (200°C) or set broiler to high.
- Transfer wings to a baking sheet lined with foil and broil or bake for 5-10 minutes to crisp the skin.
- Meanwhile, pour the cooking liquid from the Crock Pot into a saucepan. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the sauce and cook until thickened.
- Brush or toss the crispy wings with the thickened sauce before serving.
Notes
- You can skip the broiling step if you prefer softer wings.
- For spicier wings, add more crushed red pepper or a dash of hot sauce.
- Serve with ranch or blue cheese dressing and celery sticks.
Nutrition
- Serving Size: 5-6 wings
- Calories: 320
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg