Best Chicken Wings: Crock Pot Chicken Wings Recipe

If you’re craving tender, flavorful chicken wings with minimal effort, this Crock Pot Chicken Wings recipe is your perfect go-to. Using a slow cooker means the wings get infused with the rich blend of spices and sauces while cooking low and slow, making the meat fall-off-the-bone tender. The final broil step crisps up the skin to give you that irresistible crunch you want from wings, without deep frying or standing over the stove. It’s the best of both worlds—juicy and crispy!

This recipe balances smoky paprika, savory garlic and onion powder, with the perfect sweet-spicy combination of BBQ and Buffalo sauces. The slow cooker does the heavy lifting, allowing the flavors to meld and the wings to cook gently, while the broiler finish adds texture and caramelization. Whether you’re preparing for a game day, family dinner, or casual get-together, these wings deliver crowd-pleasing flavor with ease. The addition of sliced green onions and ranch dressing adds a fresh and creamy contrast, rounding out this tasty dish.

Why You’ll Love This Recipe

1. Hands-off cooking: Slow cooker does most of the work.
2. Tender and juicy wings: Slow cooking locks in moisture.
3. Perfectly crispy skin: Quick broil finish crisps wings without frying.
4. Balanced flavor profile: Sweet, smoky, and spicy sauce combo.
5. Great for feeding a crowd: Makes a large batch for parties or family meals.

Ingredients

• Bone-in, skin-on chicken wings
• Kosher salt
• Smoked paprika
• Garlic powder
• Onion powder
• Ground black pepper
• BBQ sauce
• Buffalo hot sauce
• Brown sugar
• Olive oil
• Sliced green onion (optional, for garnish)
• Ranch dressing (optional, for dipping)

Variations

• Sauce Swap: Use honey mustard or teriyaki sauce instead of BBQ/Buffalo mix.
• Heat Level: Adjust the amount of Buffalo hot sauce for milder or spicier wings.
• Dry Rub: Skip the sauce and toss wings with a dry spice rub before slow cooking.
• Oven Only: Skip the slow cooker and bake wings at 400°F for 40-45 minutes, flipping halfway.
• Garnishes: Add sesame seeds or chopped cilantro for a flavor twist.

How to Make the Recipe

Step 1: Season the Wings

Toss chicken wings with kosher salt, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated.

Step 2: Prepare the Sauce

In a separate bowl, whisk together BBQ sauce, Buffalo hot sauce, and brown sugar.

Step 3: Slow Cook Wings

Place wings in the crockpot and pour half of the sauce mixture over them. Reserve the rest. Cover and cook on low for 3-4 hours or on high for 2-3 hours.

Step 4: Preheat Broiler

Preheat the oven broiler to high. Place an oven rack in the top third of the oven. Line a baking sheet with parchment paper.

Step 5: Broil for Crispiness

Arrange the wings on the baking sheet and brush with olive oil. Broil for 2-3 minutes until browned and crispy. Brush wings with some reserved sauce and broil again for another 2-3 minutes.

Step 6: Garnish and Serve

Sprinkle with sliced green onions if desired. Serve with ranch dressing and remaining sauce on the side.

Tips for Making the Recipe

• Pat wings dry before seasoning to ensure better seasoning adherence.
• Don’t skip broiling—it’s key to crisp skin.
• Use a wire rack on the baking sheet if possible for even broiling.
• Save some sauce for dipping or drizzling over the finished wings.
• Adjust cooking time depending on your crockpot size and wing thickness.

How to Serve

Serve these wings as an appetizer with ranch or blue cheese dip and celery sticks for the perfect game-day snack. For a full meal, pair with coleslaw, corn on the cob, or roasted potatoes. The fresh green onion garnish adds a nice pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Keep leftover wings in an airtight container in the fridge for up to 3 days.

Freezing

Freeze cooked wings in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat wings in a 375°F oven for 10-15 minutes to restore crispiness. You can also microwave but the skin may soften.

FAQs

1. Can I use boneless wings?
   Boneless wings can be used but cook time may need to be adjusted as they cook faster.
2. Do I have to broil the wings?
   Broiling is recommended to achieve crispy skin but you can skip it if you prefer softer wings.
3. Can I prepare the sauce in advance?
   Yes, the sauce can be mixed ahead of time and stored in the fridge.
4. Is the slow cooker necessary?
   Slow cooker is great for tender wings but you can bake wings entirely in the oven if preferred.
5. How spicy are these wings?
   Moderate heat from Buffalo sauce; adjust to taste.
6. Can I double the recipe?
   Yes, just make sure wings fit in a single layer in your slow cooker or use two batches.
7. What if I don’t have smoked paprika?
   Regular paprika or chili powder can be used as substitutes.
8. Why add brown sugar to the sauce?
   Brown sugar balances the heat with a sweet caramelized flavor.
9. Can I use a different oil instead of olive oil?
   Yes, vegetable or avocado oil works fine.
10. How do I store leftover sauce?
    Store leftover sauce in an airtight container in the fridge for up to 1 week.

Conclusion

This Crock Pot Chicken Wings recipe is an effortless way to enjoy tender, juicy wings bursting with smoky, spicy, and sweet flavors. The slow cooker infuses the wings with flavor and keeps them moist, while a quick broil finish adds that much-needed crispy skin. Perfect for parties, weeknight dinners, or casual snacking, these wings are sure to become a favorite in your recipe collection. Easy, flavorful, and crowd-pleasing — what’s not to love?

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