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
- Season the wings. Place chicken wings in the slow cooker and season with salt and pepper evenly to enhance the flavor throughout the cooking process.
- Coat with sauce. Pour ¼ cup of your chosen sauce over the wings and stir gently to ensure each wing is coated.
- Slow cook the wings. Cover the slow cooker and cook on low heat for 3 to 4 hours, until the chicken wings are fully cooked through and reach an internal temperature of 165℉ for safety and tenderness.
- Prepare for broiling. Transfer the cooked wings to a rimmed baking sheet lined with foil for easy cleanup and even cooking under the broiler.
- Brush with remaining sauce. Generously brush the reserved ¼ cup of sauce over the wings to add an extra layer of flavor before crisping.
- Broil to finish. Place the wings under the broiler for 3 to 5 minutes until the skin crisps and starts to brown, giving a desirable texture contrast to the tender meat inside.
- Serve. Remove from broiler and serve immediately as a delicious appetizer or main dish.
Notes
- Make sure not to overcook the wings in the slow cooker, as they can become too soft to crisp up nicely.
- Use a meat thermometer to ensure the wings reach a safe internal temperature of 165℉.
- You can substitute buffalo sauce with your favorite barbecue or hot sauce depending on preference.
- For extra crispiness, pat the wings dry before slow cooking and broiling.
- Leftover wings can be refrigerated for up to 3 days and reheated under the broiler for best results.
- Prep Time: 15 minutes
- Cook Time: 3 hours 5 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
