Print

Slow Cooker Barbecue Chicken Wings

Slow Cooker Barbecue Chicken Wings
Print Recipe

Slow Cooker Barbecue Chicken Wings are tender, juicy, and packed with rich, smoky barbecue flavor. This easy-to-make recipe requires only a few simple ingredients and a slow cooker to create perfectly cooked wings that fall off the bone, ideal for busy weeknights, game day, or casual gatherings. Optional broiling adds crispy skin for an irresistible finish.

Ingredients

Scale

Chicken Wings

  • 2 to 3 pounds fresh or thawed skin-on chicken wings

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Barbecue Sauce

  • 1 to 1½ cups barbecue sauce (your favorite brand or homemade)

Optional for Extra Sweetness and Caramelization

  • 1 to 2 tablespoons honey or brown sugar

Instructions

  1. Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to help the seasoning stick better. Optionally, separate the drumettes and wingettes for easier serving.
  2. Season the Wings: In a large bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Toss the wings in this seasoning mixture until they are evenly coated, ensuring every bite is flavorful.
  3. Arrange Wings in the Slow Cooker: Place the seasoned wings in a single layer inside the slow cooker if possible. This promotes even cooking and allows them to soak up the barbecue sauce evenly.
  4. Add Barbecue Sauce: Pour the barbecue sauce over the wings gently and stir to coat all pieces well, taking care not to over-mix to keep the wings intact.
  5. Cook Low and Slow: Cover the slow cooker and cook on low heat for 4 to 5 hours. This slow cooking tenderizes the wings while allowing the sauce flavors to meld deeply into the meat.
  6. Optional Broil for Crispiness: For a crispy skin finish, transfer the wings to a foil-lined baking sheet and broil on high for 3 to 5 minutes. Watch closely to prevent burning.

Notes

  • Pat wings fully dry before seasoning for better texture and flavor absorption.
  • Add barbecue sauce after placing wings in the cooker to avoid sogginess.
  • Do not overcrowd the slow cooker; leave space for even cooking and flavor infusion.
  • Use a high-quality barbecue sauce for best results—homemade or premium store-bought.
  • If desired, finish under the broiler or on a grill for added crispiness and caramelization.
  • Frozen wings should be fully thawed before cooking.
  • No additional liquid is needed as the barbecue sauce provides sufficient moisture.
  • Leftover wings can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes to restore crispiness or microwave covered for convenience.

Nutrition

Keywords: slow cooker chicken wings, barbecue chicken wings, easy chicken wings, game day recipe, slow cooked wings, tender chicken wings, gluten free appetizer

Find it online: https://lillysplate.com/slow-cooker-barbecue-chicken-wings/