These crispy slow cooker BBQ wings give you fall-off-the-bone tender meat and sticky, lightly charred skin without a deep fryer. The wings braise gently in the slow cooker with a simple dry rub and BBQ sauce, then a quick trip under the broiler crisps the skin and caramelizes the glaze.
The method is made for parties because the slow cooker does the long work, then keeps the wings warm while you finish them in batches. If you want a fully hands-off version with no broiling, my slow cooker barbecue chicken wings are the simpler option, and this recipe is the one to make when you want texture on the skin. A quick broiled finish at the end gives the wings crisp, browned skin.
Table of Contents
Why This Works
- Dry rub first. Seasoning the wings directly with garlic, onion, and paprika builds flavor into the meat instead of leaving it only in the sauce.
- Short cook time. Wings are small and cook through in a few hours. Longer than that and the meat falls off the bone and goes mushy.
- Dry wings crisp better. Patting them dry before seasoning and again before broiling removes surface moisture that would otherwise steam the skin.
- The broiler does the finish. Two quick passes under high heat give the skin color and the sauce a sticky glaze.
Ingredients
- 2 lb chicken wings, split into drumettes and flats
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup BBQ sauce, divided
- Cooking spray
How to Make Crispy Slow Cooker BBQ Wings
1. Prep the wings. Pat the wings very dry with paper towels. Mix the garlic powder, onion powder, paprika, salt, and pepper in a small bowl and rub it over every wing.
2. Add to the slow cooker. Lightly spray the inside of the slow cooker. Add the wings in a roughly even layer, then pour 3/4 cup of the BBQ sauce over them and toss gently to coat.
3. Cook. Cover and cook on low for 3 to 4 hours, or on high for about 2 hours. The wings should be tender and the meat should reach 165 degrees F. Do not cook them longer than needed, or they will fall apart when you move them.
4. Crisp under the broiler. Heat the broiler on high and set an oven rack about 6 inches from the heat. Line a baking sheet with foil and set a wire rack on top. Lift the wings out of the slow cooker, shake off excess liquid, and arrange them in a single layer with space between them. Brush with some of the remaining sauce.
5. Broil and finish. Broil for 2 to 3 minutes per side, watching closely, until the skin is browned and the sauce is bubbling. Toss with the last of the sauce and serve hot.
How to Serve
Pile the wings on a platter with celery sticks, carrot sticks, and ranch or blue cheese dressing. They are good with a side of crispy homemade french fries for a game-day spread. If you want to compare a different style, the sticky BBQ chicken wings are another good take on the same flavor, and when you want a dinner-sized portion of shredded BBQ chicken, the slow cooker BBQ chicken breasts are a good match.
How to Store and Reheat
Refrigerate leftover wings in an airtight container within two hours of cooking. Clemson Cooperative Extension advises against reheating food in the slow cooker itself, so move leftovers to the oven or stovetop instead. Leftovers keep for 3 to 4 days.
To bring back some crispness, reheat the wings on a rack over a baking sheet in a hot oven until heated through, or in an air fryer for a few minutes, turning once. The microwave works in a pinch, but the skin will be softer.
Tips and Variations
- Cut whole wings. Separate the joints and discard the tips (or save them for stock) so the pieces cook evenly.
- Thaw first. Wings that are still frozen cook unevenly in a slow cooker.
- Do not stack them. A single or loosely overlapping layer cooks more evenly than a deep pile.
- Thicken the sauce. Simmer the leftover liquid in a small pan until it coats a spoon for dipping.
- Change the sauce. Use a spicy, honey, or smoky BBQ sauce depending on who is eating.
FAQ
Can I skip the broiler?
Yes, but the skin will be soft rather than crisp. Serve them straight from the slow cooker with extra sauce if you prefer a saucier wing.
How long do wings take in the slow cooker?
About 3 to 4 hours on low or around 2 hours on high for two pounds. Check early, because wings can overcook quickly.
Can I use frozen wings?
Thaw them in the refrigerator first for the most even cooking and safest results.
How do I keep the wings from falling apart?
Do not overcook them, and lift them out gently with tongs. Handling them as little as possible keeps them intact.
Can I make these ahead for a party?
Cook the wings in the slow cooker ahead of time, then broil them just before guests arrive so the skin is crisp when served.
Crispy Slow Cooker BBQ Wings with a Broiled Finish
Ingredients
Main Ingredients
- 2 lb chicken wings split into drumettes and flats
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup BBQ sauce divided
- cooking spray
Instructions
Cooking
- Pat the wings very dry. Mix the garlic powder, onion powder, paprika, salt, and pepper and rub it over every wing.
- Lightly spray the slow cooker, add the wings in an even layer, pour 3/4 cup of the BBQ sauce over them, and toss gently.
- Cover and cook on low for 3 to 4 hours or on high for about 2 hours, until tender and 165 degrees F in the meat. Do not overcook.
- Heat the broiler on high with a rack about 6 inches from the heat. Set a wire rack on a foil-lined baking sheet. Lift the wings out, shake off excess liquid, and arrange in a single layer. Brush with some of the remaining sauce.
- Broil for 2 to 3 minutes per side, watching closely, until browned and bubbling. Toss with the last of the sauce and serve hot.
