Crispy Slow Cooker BBQ Wings with a Broiled Finish
Dry-rubbed chicken wings slow cooked in BBQ sauce, then broiled until the skin is crisp and sticky.
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.
Notes
Nutrition values are an estimate and vary by sauce and how much fat renders. The cook time shown is 3.5 hours; it varies from 3 to 4 hours on low or about 2 hours on high, and broiling adds about 5 minutes. Thaw wings before cooking. Do not reheat leftovers in the slow cooker.