These slow cooker barbecue chicken wings are fall-off-the-bone tender inside with a sticky, lightly charred crust from a quick trip under the broiler. A spice rub goes on first, the wings cook low and slow in a little sauce, and then a broil in barbecue sauce finishes them. They are ideal for game day and easy enough to make ahead.
Table of Contents
Why These Slow Cooker BBQ Wings Work
The slow cooker renders the fat from the wings and turns the meat meltingly tender, while a dry rub of brown sugar, paprika, cumin, and cayenne seasons them all the way through. Slow cooking alone leaves the skin soft, so a short broil with a brush of barbecue sauce crisps and caramelizes it. You get the flavor of smoked wings with hardly any work.
- Tender meat that pulls off the bone easily.
- Hands-off cooking, so you can prep the rest of the party food.
- Sticky, charred edges from the broiler.
- Easy to double for a crowd.
Ingredients
The full amounts are in the recipe card below.
- 4 pounds chicken wings, split into drumettes and flats
- 1 1/2 cups barbecue sauce, divided
- Rub: 1 tablespoon brown sugar, 1 tablespoon sweet paprika, 1 teaspoon each dry mustard, cumin, garlic powder, onion powder, salt, and black pepper, and 1/4 teaspoon cayenne pepper
- Cooking spray, for the wire rack
Buy party-style wings if you can, since the wings are already split and save you time. About 4 to 5 whole wings weigh a pound.
How to Make Slow Cooker Barbecue Chicken Wings
Season the Wings
Combine the brown sugar, paprika, dry mustard, cumin, garlic powder, onion powder, cayenne, salt, and pepper in a large zip-top bag. Add the wings and shake until they are well coated.
Slow Cook
Put the wings in the slow cooker and pour 1/2 cup of the barbecue sauce over them. Stir to coat. Cover and cook on low for 3 to 4 hours, until the meat is tender. The USDA safe minimum for poultry is 165°F, and wings are best when they are well past that and very tender.
Broil
Set an oven rack about 10 inches from the broiler and heat the broiler on high. Set a wire rack on a foil-lined rimmed baking sheet and spray it with cooking spray. Move the wings to the rack with tongs and discard the liquid in the slow cooker. Brush the wings with 1/2 cup barbecue sauce and broil for 10 to 15 minutes, until lightly charred and crisp.
Flip and Finish
Flip the wings, brush with the remaining 1/2 cup barbecue sauce, and broil for 5 to 10 minutes more, until the second side is crisp and sticky. Watch closely near the end, since the sugar in the sauce can burn quickly.
How to Serve BBQ Wings
Serve hot with ranch or blue cheese dressing, celery and carrot sticks, coleslaw, and cornbread. They work well for game day, potlucks, or a casual dinner. If you want more wing ideas, try our sticky BBQ chicken wings or the crispy baked chicken wings.
How to Store and Reheat
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat on a rack in a 400°F oven or in the air fryer for 5 to 10 minutes until hot and crisp. Freeze cooked wings for up to 2 months and reheat from thawed.
Tips and Variations
- Cook on low. High heat can make wings tough and stringy.
- Use a wire rack when broiling so the fat drips away and the wings crisp on both sides.
- Wings turn out juicier than drumsticks, but drumsticks work too if you cook them for 4 to 6 hours.
- Cut the cayenne for a milder wing or add more for a spicy kick.
- You can skip the broiler if you want soft, saucy wings.
- Make the wings ahead and broil just before serving.
- Want shredded chicken from the slow cooker instead? See our slow cooker BBQ chicken breasts.
- For another oven option, try our spicy baked chicken wings.
FAQ
How long do chicken wings take in the slow cooker?
About 3 to 4 hours on low. They are done when the meat is tender and pulls easily from the bone.
Do I have to broil the wings?
No, but it gives them crisp, caramelized skin. Without it, the skin will be soft, though the wings will still be tender and flavorful.
Can I use frozen wings?
Thaw them first for the safest results, then follow the same steps.
Can I use drumsticks instead of wings?
Yes. Cook them for 4 to 6 hours on low. Wings are usually juicier, but drumsticks are still very good.
Can I make these ahead for a party?
Yes. Slow cook the wings ahead, refrigerate them, and broil with the sauce just before serving.
Slow Cooker Barbecue Chicken Wings
Ingredients
Main Ingredients
- 4 lb chicken wings split into drumettes and flats
- 1.5 cups barbecue sauce divided
- 1 tbsp brown sugar
- 1 tbsp sweet paprika
- 1 tsp dry mustard
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- cooking spray for the wire rack
Instructions
Cooking
- Mix the brown sugar, paprika, dry mustard, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a large zip-top bag. Add the wings and shake to coat.
- Transfer the wings to the slow cooker and pour 1/2 cup of the barbecue sauce over them. Stir to coat.
- Cover and cook on low for 3 to 4 hours, until tender.
- Set an oven rack about 10 inches from the broiler and heat the broiler on high. Set a wire rack on a foil-lined baking sheet and spray it with cooking spray.
- Move the wings to the rack and discard the liquid in the slow cooker. Brush with 1/2 cup barbecue sauce and broil for 10 to 15 minutes until lightly charred.
- Flip the wings, brush with the remaining 1/2 cup barbecue sauce, and broil for 5 to 10 minutes more until crisp and sticky. Serve hot.
