Slow Cooker BBQ Wings

Why You’ll Love This Recipe

These wings are the ultimate fuss-free appetizer or main dish. The slow cooker does all the heavy lifting—no need to hover over a hot oven or fryer. They’re fall-off-the-bone tender, packed with sweet and smoky flavor, and can be finished under the broiler for that perfect caramelized coating. Whether you like them saucy, sticky, or with a crispy edge, this recipe checks every box.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (split into flats and drumettes)
• Salt and pepper
• Garlic powder
• Onion powder
• Paprika (optional, for added flavor)
• Your favorite BBQ sauce
• Optional: honey, hot sauce, or Worcestershire sauce for enhanced flavor

Directions

1. Pat wings dry and season with salt, pepper, garlic powder, onion powder, and paprika.
2. Place seasoned wings in the slow cooker.
3. Pour about 1 cup of BBQ sauce over the wings and toss to coat evenly.
4. Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until fully cooked and tender.
5. For a crispy finish, preheat broiler (or air fryer).
6. Transfer wings to a foil-lined baking sheet, brush with additional BBQ sauce, and broil for 3–5 minutes until caramelized and slightly crispy.
7. Serve hot, with extra BBQ sauce on the side if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 4–5 hours (low) or 2.5–3 hours (high)
Total time: 4–5 hours (hands-off)

Variations

• Spicy: Add hot sauce or cayenne pepper to the seasoning or sauce.
• Smoky: Use a smoked paprika rub or a hickory-flavored BBQ sauce.
• Sweet & sticky: Mix honey or brown sugar into the BBQ sauce before cooking.
• Asian-style: Swap BBQ sauce for teriyaki or Korean BBQ sauce.
• Boneless version: Use boneless chicken thighs or drumsticks.

Storage/Reheating

Store leftover wings in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Oven: Bake at 350°F for 10–15 minutes until heated through.
• Air fryer: 3–4 minutes at 375°F for a crispier texture.
• Microwave: 1–2 minutes, though this softens the skin.
  You can freeze cooked wings for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen wings?

Yes, but thaw them first for best texture and to ensure even cooking.

Should I remove the skin?

No, the skin helps lock in moisture and adds flavor, especially when crisped.

What’s the best BBQ sauce to use?

Any style works—sweet, smoky, spicy—use your favorite or make a homemade blend.

Do I need to sear the wings before slow cooking?

Not necessary, but you can for extra flavor. The broiler step at the end gives a similar result.

Can I cook these overnight?

Yes, on low for 5 hours, but keep in mind they’re best enjoyed fresh.

How do I make them crispier?

Broil or air fry them after slow cooking to add a crispy, caramelized finish.

Can I double the recipe?

Yes, but don’t overcrowd the slow cooker. Cook in layers or in two batches if needed.

Can I cook these without sauce and add it later?

Yes, cook them with seasonings only and toss in warm sauce before serving for a cleaner finish.

Are these good for meal prep?

Yes, they reheat well and are great for lunches or game day platters.

What sides go well with BBQ wings?

Coleslaw, cornbread, roasted veggies, mac and cheese, or potato salad all pair perfectly.

Conclusion

Slow Cooker BBQ Wings are a no-fail way to enjoy sticky, saucy, fall-off-the-bone chicken with hardly any effort. Whether you finish them under the broiler for that extra crisp or serve them straight from the pot, they’re guaranteed to be a hit. Make them for a crowd, a quick dinner, or just to satisfy a BBQ craving—either way, they’ll disappear fast.

Slow Cooker BBQ Wings

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Slow Cooker BBQ Wings are tender, juicy chicken wings slow-cooked in your favorite barbecue sauce and finished under the broiler or air fryer for a crispy, caramelized exterior. Perfect for game day, parties, or an easy dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 hours (low) or 3 hours (high)
• Total Time: 5 hours 10 minutes
• Yield: 4 servings
• Category: Appetizer, Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 lbs chicken wings, split into flats and drumettes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika (optional)
• 1 cup BBQ sauce (plus more for serving)
• Optional: 1 tbsp honey, 1 tsp hot sauce, or 1 tsp Worcestershire sauce

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Instructions

1. Pat chicken wings dry with paper towels.
2. Season with salt, pepper, garlic powder, onion powder, and paprika.
3. Place wings in the slow cooker and pour BBQ sauce over the top. Toss to coat evenly.
4. Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until wings are tender and cooked through.
5. Optional crispy finish: Preheat broiler or air fryer. Transfer wings to a foil-lined baking sheet, brush with additional BBQ sauce, and broil for 3–5 minutes until caramelized and crisp. Alternatively, air fry at 400°F for 3–4 minutes.
6. Serve hot with extra BBQ sauce if desired.

Notes

• Thaw wings fully if using frozen for even cooking.
• Broiling or air frying adds a crispy, sticky texture—highly recommended!
• Adjust seasoning or sauce to match your spice and sweetness preferences.
• Use parchment or foil when broiling for easy cleanup.
• Great with classic sides like coleslaw, mac and cheese, or potato salad.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 12g
• Sodium: 820mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 110mg