I made Crockpot Bbq Chicken Wings that fell off the bone in the slow cooker and then shatteringly crisped under the broiler, and I’m not even sorry about how obsessed I am.
I’m obsessed with these Best Crockpot Wings because they turn into sticky, mouthwatering Barbecue Chicken Wings that actually taste like something I’d fight over. I love the way the skin holds sauce and then crisps up when you broil.
But the slow cooker magic makes them fall-apart tender first, so every bite is saucy and meaty. I don’t bother pretending I can eat just two.
And the smell of 1 cup store-bought barbecue sauce clinging to hot wings? Addictive.
I can’t resist grabbing one, tearing into it, and licking my fingers like it’s the only reasonable thing to do daily.
Ingredients
- Chicken wings: juicy protein, party-ready, everyone fights for the crispiest piece.
- Kosher salt: brings out real flavor, not just salty punch.
- Black pepper: little bite, keeps it from tasting flat.
- Garlic powder: warm, familiar garlic hit without the chunks.
- Onion powder: adds rounded savory background, like cozy depth.
- Smoked paprika: smoky color and warmth, kind of BBQ in a pinch.
- Cayenne pepper: spicy kick if you want it bold and buzzy.
- Barbecue sauce: tangy-sweet backbone, the glue that makes it sticky.
- Ketchup: tomato brightness and sweet acidity, classic comfort note.
- Brown sugar: caramel sweetness, helps the sauce get glossy.
- Apple cider vinegar: brightens the sauce, cuts through the richness.
- Worcestershire sauce: umami boost, kind of savory magic.
- Honey or maple: natural sweetener that adds mellow depth.
- Soy sauce: salty umami shortcut, makes sauce taste fuller.
- Cooking spray or oil: keeps things from sticking, simple kitchen insurance.
Ingredient Quantities
- 3 pounds chicken wings, tips removed and joints split (about 20 wings)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional for heat
- 1 cup store-bought barbecue sauce (your favorite)
- 1/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon soy sauce
- Cooking spray or 1 tablespoon neutral oil for the slow cooker
How to Make this
1. Pat the wings dry with paper towels, then toss them in a big bowl with salt, pepper, garlic powder, onion powder, smoked paprika and cayenne if you want heat; make sure every piece is coated, you can rub it in with your hands.
2. Spray the slow cooker with cooking spray or rub the bottom with the tablespoon of neutral oil so the wings wont stick.
3. Arrange the seasoned wings in the slow cooker in a single layer as much as possible, it’s okay if they overlap a bit.
4. In a medium bowl whisk together the barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire, honey or maple syrup, and soy sauce until smooth and the sugar starts to dissolve.
5. Pour about half of the sauce mixture over the wings, stirring gently to coat; reserve the other half for glazing later.
6. Cover and cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the meat is very tender and starting to pull from the bone.
7. Preheat your broiler and line a baking sheet with foil. Use tongs to transfer wings to the sheet, letting excess liquid drain back into the slow cooker so the wings arent too soggy.
8. Brush the wings with some of the reserved sauce, then broil 3 to 5 minutes until the sauce bubbles and the edges start to darken; flip, brush the other side with sauce and broil another 2 to 4 minutes to get them nicely crisped.
9. Let the wings rest a couple minutes, taste and add more sauce if you like, then serve hot. If you want extra sticky wings, warm the remaining sauce in a small saucepan and simmer 2 minutes before tossing wings in it.
10. Tip: for crunchier skin you can pat wings very dry before slow cooking and broil on a rack above the pan so hot air circulates; also saving some sauce for dipping is never a bad idea.
Equipment Needed
1. Paper towels
2. Large mixing bowl
3. Measuring spoons
4. Slow cooker (crockpot)
5. Medium bowl
6. Whisk
7. Tongs
8. Baking sheet lined with foil
9. Silicone or pastry brush
10. Small saucepan
FAQ
Slow Cooker Barbecue Chicken Wings Recipe Substitutions and Variations
- Kosher salt: use fine sea salt or table salt, but use about 3/4 the amount if using table salt since its finer and saltier.
- Smoked paprika: swap for regular paprika plus a tiny splash of liquid smoke or a pinch of chipotle powder for that smoky flavor, if you dont have smoked paprika.
- Apple cider vinegar: white wine vinegar or lemon juice work fine, same amount, gives the acid bite but a slightly different tang.
- Store-bought barbecue sauce: you can make a quick stand-in with 3/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp vinegar and a dash of Worcestershire and soy sauce, or for an Asian twist use teriyaki sauce instead.
Pro Tips
1) Pat and dry the wings really well before seasoning and before broiling. If they’re damp the skin will steam and stay soggy. I usually dry them twice with paper towels and let them sit uncovered in the fridge for 30 minutes when I can. It makes a big difference.
2) Save half the sauce and reduce some of it on the stove for a minute or two. That concentrates the flavor and helps the glaze stick instead of running off. Also taste the sauce and add a splash more vinegar or honey to balance it before glazing.
3) Use a baking rack for broiling so hot air can circulate under the wings. Broil close to the element for short bursts, flip often, and don’t walk away or they’ll char fast. Short hits of high heat give better crisp than one long broil.
4) Don’t overcrowd the slow cooker and try to arrange wings loosely. If they’re piled too deep they’ll braise instead of tenderizing evenly. If you need to, cook in batches or rotate the wings halfway through the time.
Slow Cooker Barbecue Chicken Wings Recipe
I made Crockpot Bbq Chicken Wings that fell off the bone in the slow cooker and then shatteringly crisped under the broiler, and I’m not even sorry about how obsessed I am.
4
servings
890
kcal
Equipment: 1. Paper towels
2. Large mixing bowl
3. Measuring spoons
4. Slow cooker (crockpot)
5. Medium bowl
6. Whisk
7. Tongs
8. Baking sheet lined with foil
9. Silicone or pastry brush
10. Small saucepan
Ingredients
3 pounds chicken wings, tips removed and joints split (about 20 wings)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, optional for heat
1 cup store-bought barbecue sauce (your favorite)
1/4 cup ketchup
2 tablespoons brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey or maple syrup
1 teaspoon soy sauce
Cooking spray or 1 tablespoon neutral oil for the slow cooker
Directions
- Pat the wings dry with paper towels, then toss them in a big bowl with salt, pepper, garlic powder, onion powder, smoked paprika and cayenne if you want heat; make sure every piece is coated, you can rub it in with your hands.
- Spray the slow cooker with cooking spray or rub the bottom with the tablespoon of neutral oil so the wings wont stick.
- Arrange the seasoned wings in the slow cooker in a single layer as much as possible, it’s okay if they overlap a bit.
- In a medium bowl whisk together the barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire, honey or maple syrup, and soy sauce until smooth and the sugar starts to dissolve.
- Pour about half of the sauce mixture over the wings, stirring gently to coat; reserve the other half for glazing later.
- Cover and cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the meat is very tender and starting to pull from the bone.
- Preheat your broiler and line a baking sheet with foil. Use tongs to transfer wings to the sheet, letting excess liquid drain back into the slow cooker so the wings arent too soggy.
- Brush the wings with some of the reserved sauce, then broil 3 to 5 minutes until the sauce bubbles and the edges start to darken; flip, brush the other side with sauce and broil another 2 to 4 minutes to get them nicely crisped.
- Let the wings rest a couple minutes, taste and add more sauce if you like, then serve hot. If you want extra sticky wings, warm the remaining sauce in a small saucepan and simmer 2 minutes before tossing wings in it.
- Tip: for crunchier skin you can pat wings very dry before slow cooking and broil on a rack above the pan so hot air circulates; also saving some sauce for dipping is never a bad idea.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 430g
- Total number of serves: 4
- Calories: 890kcal
- Fat: 47.5g
- Saturated Fat: 13.5g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 25g
- Cholesterol: 306mg
- Sodium: 950mg
- Potassium: 870mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 71g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 2mg
