Crockpot Chicken Wings

These chicken wings are so tender, perfectly spicy, and delicious. Plus, they're made in the Crockpot or slow cooker, making them super easy.

Prep: 10

Cook: 2 15

Total: 2 25

Yield:6 servings

Liberally season 4 pounds bone-in, skin-on chicken wings with salt on all sides. Place salted wings in slow cooker.
Add ½ cup butter, 4 ounces hot sauce of choice, 1 teaspoon onion powder, and 1 teaspoon garlic powder to medium saucepan. Place saucepan on stovetop over low heat and whisk until butter is melted and ingredients are fully incorporated.
Once mixture is smooth, pour sauce over salted wings in slow cooker and toss wings to coat completely in sauce. Secure lid on Crockpot.
Cook on HIGH 2 hours or LOW 4 hours, until wings reach 160° Fahrenheit according to internal meat thermometer.
Preheat broiler on HIGH. While broiler preheats, transfer wings from slow cooker to large baking sheet, placing wings in one even layer. Note: for crispier wings, place wire baking rack on baking sheet, then place wings on top of rack.
Place baking sheet beneath broiler. Broil wings 5 minutes, then carefully flip wings over and broil 5 minutes on other side. Remove wings from broiler once wings are crispy and browned in spots on both sides.
While wings broil, discard all remaining liquid from Crockpot. Once wings are ready, return broiled wings to Crockpot and add 8 ounces hot sauce of choice. Toss wings to coat in sauce, then set slow cooker to LOW and cook wings, uncovered, 5 minutes or until sauce is absorbed.
Transfer wings to serving platter or plates. Serve warm with blue cheese dressing, celery sticks, and carrot sticks if desired.

Make it Whole30: Use ghee instead of a butter and use a compliant hot sauce. Serve with Whole30-compliant ranch dressing.