These Crockpot Chicken Wings are crispy on the outside but still moist & tender! With so many flavor options, there’s something for everyone!
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Let me just say that when I started planning and testing crockpot chicken wings for this post, my husband couldn’t have been happier.
For me? The easiest to cook and eat usually wins out.
That means boneless chicken breasts, ground beef, other boneless meats that are easily prepared. Things you can almost cook blindfolded (though I don’t recommend that!).
So what I do when I’m faced with something I want to make well, but always want to make easily?
I bust out the crockpot.
These Crockpot Chicken Wings are ridiculously easy because you don’t have to overthink the cook time. They’re going to be super tender and juicy in just a few hours, but you will still get that crispy skin after a couple minutes under the broiler.
Normally, I try to avoid adding in extra pans or cooking methods when I’m making something in my slow cooker or Instant Pot, but for these crockpot chicken wings, I really think we need both.
With the Superbowl coming up and other game days, parties get togethers or movie nights always on the calendar (I mean, if you don’t have 3 kids 6 and under like we do 😉 ), these slow cooker wings are a lifesaver.
You can throw them in and let them hang out with all kinds of delicious flavours in the crockpot while you have a nap (or do other very important things), and then throw down some parchment paper and broil for a few minutes before your guests arrive and you’ll look like you really put in a lot of effort 🙂
If you want extra crispy wings in just a few minutes, try my Air Fryer Chicken Wings!
Fresh or frozen chicken wings?
Let’s be honest, I live in the middle of nowhere and most of the meat I buy goes directly into the freezer for another day. I like to stock up when things are on sale so I always have food to pull out for another day.
I don’t recommend cooking chicken wings right from frozen because they will release quite a bit of water into the sauce which will dilute the flavor significantly.
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.
What are the different sauces on these Crockpot Chicken Wings?
Personally, I don’t love spicy food.
Okay. I’m a total wimp.
So I wanted to make some that the husband would enjoy (he likes spicy food) and some for me, too. You can mix up the sauces you use and it won’t change the recipe at all.
If you want to do a variety, simply section off your slow cooker with foil packets.
BBQ Chicken Wings:
You can definitely make your own bbq sauce here, but I choose to just grab a bottle of my favorite store bought sauce. Anything that you enjoy will work well here!
Honey Garlic Chicken Wings:
For this recipe I whipped up a super simple honey garlic sauce with just a few ingredients.
If you want to save even more time, you can definitely grab a bottle of honey garlic sauce from the store.
Buffalo Chicken Wings:
For these, I grabbed a bottle of Frank’s. I mean, what else are you going to put on them? 😉 There are lots of different flavors of hot sauce available, some sweeter or milder or hotter, so grab what you think you will like the best.
Looking for more game day appetizers?
- Sweet and Sour Crockpot Meatballs
- Tortilla Roll Ups: Pizza Style!
- BBQ Bacon Cheeseburger Nachos
- Easy Pizza Pinwheels Recipe
What you’ll need for this recipe:
- I have big love for my 2.5 quart casserole crockpot — it’s nice and shallow so people can see what’s inside and it showcases the food beautifully! It’s also available in a 3.5 quart size if you’re going to be making a lot of wings.
- You’ll also need a great rimmed baking sheet and some parchment paper to crisp up these slow cooker chicken wings in the oven before serving! Nothing fancy here 😉
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.
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 Information
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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.