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Home Blog Uncategorized

Crockpot Chicken Wings

Cheryl Malik
Cheryl Malik Posted: 09/02/19 Updated: 03/22/22
5
/5
8 Comments
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Crockpot chicken wings Pinterest graphic
Crockpot chicken wings Pinterest graphic
Crockpot chicken wings Pinterest graphic
Crockpot chicken wings Pinterest graphic

These chicken wings are so tender, perfectly spicy, and delicious. Plus, they’re made in the Crockpot or slow cooker, making them super easy. Perfect as an appetizer or main course, especially during tailgating season, holidays, or parties!

Crockpot chicken wings on parchment paper with celery and blue cheese

Why these Chicken Wings Are So Good

  • This recipe is seriously weirdly good. The wings are tender and succulent, and the sauce is just perfect.
  • These Crockpot wings are super easy. They’re pretty much dump and go, with a little broiling for extra crispy wings.
  • You can easily make them paleo and Whole30 by simply using ghee instead of butter and use serve with my Dump Ranch dressing!

How to make Them

  • Season the chicken wings with salt and place in crockpot. 
  • Mix hot sauce, butter, onion and garlic powder in saucepan over low heat until butter is melted. Whisk until totally smooth. Pour 1 cup over wings in crockpot and toss to coat.
  • Cook on high 1 3/4 – 2 hours or until about 160 internally.
Process shots of how to make the recipe
  • Preheat broiler.
  • Spread the wings on baking sheet and broil for 10 minutes turning in between until browned in spots and crispy.
  • In meantime pour out the liquid in the crockpot.
  • Place wings back in crockpot and Toss with remaining 1 cup sauce . Let cook 5 minutes on low heat until sauce is absorbed
  • Serve with blue cheese or ranch and celery sticks
Steps to show how to make the recipe

Instant Pot Version from My Paleo Instant Pot Cookbook.

If you don’t have a crockpot, you can also make these delicious chicken wings in the Instant Pot!

  • Place the wings in the bottom of the Instant Pot and add water and 1 cup of hot sauce. Secure the lid with the valve in Sealing position then cook on Manual High Pressure for 10 minutes. Quick Release.
  • Meanwhile, stir together the hot sauce, butter, onion and garlic powder together and set aside.
  • Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Preheat your oven to broil with the rack about 6 inches from the broiler.
  • Using tongs, carefully remove wings from Instant Pot and transfer to the wire rack on top of the baking sheet.
  • Broil for 5 minutes then, using tongs, flip and broil another 5 minutes.
  • Using a brush, baste the wings with the buffalo sauce you made and broil for another 3-5 minutes, basting again halfway. Flip and repeat on the other side, basting, broiling, and basting after about 1 1/2 to 2 minutes.
  • Keep a close eye on them: they’re done when they’re getting nice and crispy, with just a couple brown spots in places. Don’t over broil.

A chicken wing being dipped in sauce

The Slow Cooker Makes Them So Easy!

Chicken wings don’t have to be hard work when you have a crockpot! By slow cooking the wings, you will always have juicy and succulent chicken every single time! So little prep time is needed for this classic appetizer, so it’s a great choice to serve when you are hosting a crowd.

How to Make These Wings Crispy

You may think that if you cook chicken wings in a crockpot that they won’t be crispy, but that’s not the case with this recipe! By giving the chicken a quick broil, you end up with crispy and tender wings without them drying out. I love that you can get crispy wings without the need for deep frying!

Crockpot chicken wings served with dipping sauce

Can you make these ahead of time?

These chicken wings are best served when freshly made so that the skin stays nice and crispy. If you do need to wait before you serve them, you can keep them warm in the crockpot for a little while.

Chef’s Tips

  • Use organic chicken wings if possible that haven’t been raised on antibiotics.
  • Be sure to season the wings before adding them to the crockpot.
  • Keep an eye on the wings while you are broiling them so that they don’t burn.
  • Serve with a blue cheese or ranch dip and celery sticks.

Close up of crockpot chicken wings on a plate

Be sure to check out these other easy slow cooker chicken recipes!

  • Crockpot Chicken Tacos
  • Crockpot BBQ Chicken Sandwiches
  • 3 Ingredient Slow Cooker Mexican Shredded Chicken
  • Slow Cooker Whole Chicken

Did you make and love this recipe? Give your review below! ? And make sure to share your creations by tagging me on Instagram!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Crockpot chicken wings on parchment paper with celery and blue cheese
5 from 4 votes

Crockpot Chicken Wings

Prep:10 minutes
Cook:2 hours 15 minutes
Total:2 hours 25 minutes
These chicken wings are so tender, perfectly spicy, and delicious. Plus, they're made in the Crockpot or slow cooker, making them super easy.
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6 servings

Ingredients

  • 12 ounce bottle hot pepper sauce (such as Frank's RedHot), divided
  • 1/2 cup butter
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • 4 lbs chicken wings cut into drumette and flats

to serve

  • blue cheese or ranch dressing
  • celery and/or carrot sticks

Equipment

  • Crockpot

Instructions 

  • Season the chicken wings with salt and place in Crockpot. 
  • Mix hot sauce, butter, onion and garlic powder in saucepan over low heat until butter is melted. Whisk until totally smooth. Pour 1 cup over wings in Crockpot and toss to coat.
  • Cook on high 1 3/4 - 2 hours or until about 160 internally.
  • Preheat broiler.
  • Spread the wings on baking sheet and broil for 10 minutes turning in between until browned in spots and crispy.
  • In meantime pour out the liquid in the Crockpot.
  • Place wings back in crockpot and Toss with remaining 1 cup sauce . Let cook 5 minutes on low heat until sauce is absorbed
  • Serve with blue cheese or ranch and celery sticks

Notes

Instant pot version from my Paleo Instant Pot Cookbook.
Place the wings in the bottom of the Instant Pot and add water and 1 cup of hot sauce. Secure the lid with the valve in Sealing position then cook on Manual High Pressure for 10 minutes. Quick Release.
Meanwhile, stir together the hot sauce, butter, onion and garlic powder together and set aside.
Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Preheat your oven to broil with the rack about 6 inches from the broiler.
Using tongs, carefully remove wings from Instant Pot and transfer to the wire rack on top of the baking sheet.
Broil for 5 minutes then, using tongs, flip and broil another 5 minutes.
Using a brush, baste the wings with the buffalo sauce you made and broil for another 3-5 minutes, basting again halfway. Flip and repeat on the other side, basting, broiling, and basting after about 1 1/2 to 2 minutes.
Keep a close eye on them: they’re done when they’re getting nice and crispy, with just a couple brown spots in places. Don’t over broil.

Nutrition Information

Calories: 501kcal, Carbohydrates: 1g, Protein: 30g, Fat: 41g, Saturated Fat: 17g, Cholesterol: 166mg, Sodium: 1993mg, Potassium: 261mg, Fiber: 1g, Sugar: 1g, Vitamin A: 715IU, Vitamin C: 1.2mg, Calcium: 24mg, Iron: 1.5mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Jean says

    Posted on 11/15/22 at 10:53 am

    Can you use frozen ones and do you thaw them out

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 12/27/22 at 11:21 pm

      Yes, you can use frozen wings, and yes, I’d recommend defrosting them overnight in the fridge first!

      Reply
  2. Diane says

    Posted on 2/8/22 at 6:52 pm

    Awesome wings! Thank you. 😊

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 2/16/22 at 6:15 pm

      So glad you enjoyed it!5 stars

      Reply
  3. Liya says

    Posted on 7/13/20 at 11:33 am

    Amazing recipe, so crispy and I only had to cook for 1 hour. It was little over 160 degrees5 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 7/22/20 at 7:09 pm

      Awesome! I’m glad you loved it!5 stars

      Reply
  4. Francesca @francescaverri.com says

    Posted on 9/3/19 at 5:02 pm

    This recipe looks amazing. Do you have any substitutes for the butter?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 9/5/19 at 10:52 am

      A dairy free butter would work.

      Reply

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