These Crockpot Chicken Wings come out juicy and tender every time, then crisp up perfectly under the broiler. It’s the easiest way to make chicken wings for game days or parties, and you can customize them with any kind of sauce you like!
Can’t find your crockpot? Make these Baked Chicken Wings, Air Fryer Chicken Wings, or Garlic Parmesan Chicken Wings instead!
If you’ve ever been intimidated by making chicken wings, this Crockpot Chicken Wings recipe is here to change your mind.
Making them in the slow cooker is the easiest way to get tender, fall-off-the-bone meat without babysitting the oven or fryer.
These slow cooker Chicken Wings are seasoned simply, cooked low and slow until juicy, then crisped under the broiler for that perfect crispy texture.
Finish them under the broiler, toss with any sauce you like, and you’ve got wings that taste like they came straight from your favorite restaurant!
Crockpot Chicken Wings Ingredients:
- Chicken wings: Use fresh, split wings (drumettes and flats) with skin on for the best texture. You can use frozen wings, but make sure to thaw and dry them completely before adding them to the slow cooker.
- Salt and pepper: Adds a bit of flavor, but not too much because we’re adding sauce!
- Buffalo wing sauce or barbecue sauce: Either works, or use your favorite wing sauce. Half goes into the slow cooker, and half is brushed on before broiling.
How to Make Slow Cooker Wings:
This recipe will become your new favorite way to make chicken wings! Check the recipe card for the full recipe.
- Place the wings in the crockpot and pour your sauce or seasoning mixture over top. Stir to coat.
- Transfer the cooked wings to a baking sheet and broil for a few minutes, or pop them in the air fryer.
How to store Crockpot Chicken Wings:
Store leftover chicken wings in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure to let the wings thaw in the fridge overnight before reheating.
Reheat in the oven at 425°F for 10–12 minutes until hot and crispy again. You can also reheat in the air fryer for extra crispness!
Serving suggestions:
These wings are the perfect game day snack, but they’re also great for potlucks, backyard parties, or even a casual dinner with Air Fryer Frozen French Fries and Roasted Vegetables on the side.
Pair them with ranch or blue cheese dip, celery sticks, and ice-cold lemonade, and you’ve got the perfect spread.
Want to serve these at your next party? Pair them with these easy appetizers for the perfect spread with a little bit of everything:
- Jalapeno Poppers – perfectly spicy, creamy, and salty
- Buffalo Chicken Sliders – spicy and melt-in-your-mouth good
- Cannoli Dip – for something sweet
- Chicken Taquitos – crispy and packed with Mexican flavors
Crockpot Chicken Wings
written by Ashley Fehr
Ingredients
Crockpot Chicken Wings
- 3 lbs fresh, split chicken wings, (bone in, skin on — about 1350 grams)
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup buffalo wing sauce or barbecue sauce, (divided)
Instructions
Crockpot Chicken Wings
- Place chicken wings in the slow cooker and season with salt and pepper.
- Pour ¼ cup of your desired sauce over the chicken wings and stir to coat.
- Cover and cook on low for 3-4 hours until cooked through (an internal temperature of 165℉ is reached).
- Place on a rimmed baking sheet lined with foil. Brush chicken wings with reserved sauce.
- Broil for 3-5 minutes, until crisped and starting to brown. Serve.
Video
Notes
Honey Garlic Sauce
- ⅓ cup honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon corn starch
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Buffalo wings: Toss with your favorite buffalo sauce for a classic flavor.
- BBQ wings: Go sweet and smoky with Homemade BBQ Sauce or Easy Homemade Dr Pepper BBQ Sauce.
- Honey garlic: Simmer honey, soy sauce, garlic, and brown sugar for a sticky homemade glaze.
- Asian-inspired: Try teriyaki or gochujang sauce for a fun twist.
- Sweet pineapple: A little smoky, the sweetness from Pineapple Brown Sugar BBQ Sauce is a match made in heaven.
- Extra crispy: Broil a minute or two longer for more crunch (just watch closely!).
Can I cook them on high instead of low?
Yes, cook on high for 1½–2 hours, but low gives the most tender wings.
How to thaw frozen chicken wings:
To thaw quickly, always make sure you freeze in a single layer in freezer bags, then submerge in cold (but not ice cold) water in the sink for 20-30 minutes, checking often to ensure the water is cold and removing the chicken wings as soon as they are thawed.
Pam says
What if I wanted to make just one flavor and like 36/48 wings in a 6qt crockpot,, what kind of time am i looking at? I’m having about 12 girls (high school dance team) over for dinner before game. I am also setting up for taco’s to
Ashley Fehr says
I had 24 in a 4 quart and it was full! I think 36 in a 6 quart would be fine, maybe 48 would work! When the slow cooker is very full it can take a little longer to cook, but should still be done in 4-5 hours on low.
Melanie says
Hey Ashley,
I have two questions.
1) I only have a 6qt slow cooker, would that work? Do you think I would need to add substantially more chicken wings or use less cooking time?
2) Do you think dry rubbed chicken wings would work I the slow cooker or would those be best cooked in the oven?
Ashley Fehr says
Hi Melanie! I think a 6 quart slow cooker will be fine, but it may cook a bit more quickly so I would just keep an eye on them. And dry rubbed definitely works! If you want you could add 1/4-1/2 cup of broth in the bottom to keep them moist.