Slow Cooker Barbecue Chicken Wings
Dry-rubbed chicken wings slow cooked until tender, then brushed with barbecue sauce and broiled until sticky and lightly charred.
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
- ΒΌ 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.
Notes
Nutrition values are an estimate per serving (about 3 wing pieces), based on 8 servings. Watch closely under the broiler because barbecue sauce burns quickly. Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer.