Slow Cooker Chicken Wings, 3 Ways

365DaysOfCrockpot

Chicken wings are one of those things that my friends order for appetizers all the time but never make at home. It sounds like a messy task—traditionally deep fried—but I actually make wings for parties pretty often, and the secret is using the slow cooker. The meat becomes tender to the point where it almost falls off the bone, and they’re so easy to top with all kinds of different flavors.

garlic parmesan ranch chicken wings on white plate

 

I’ve made them so many different ways, but I do have my three ultimate favorites:  Korean BBQ wings, three-ingredient party wings, and garlic parmesan ranch wings. The best part is that all three recipes are made exactly the same way until the last step. This makes it easy to make a big platter of wings for a party and have the option of mixing and matching flavors. 

slow cooker seasoned chicken wings

The first step is throwing a bag of frozen chicken wings into a large slow cooker. Think you can handle that? Then you’ll salt and pepper the wings and cover the slow cooker. After that, turn it on and forget about it for many hours. These chicken wings are a great recipe if you’re hosting a party at your home. While you’re cleaning up and prepping a million other things, the wings will be cooking themselves. Oh, how I love the slow cooker on days like this.

After the wings are tender, you’ll drain off all the liquid that is in the bottom of the slow cooker and place the chicken wings on a large cookie sheet. You’ll baste the wings with whatever sauce you like (recipes below) and broil for about five minutes. Place them on a platter and serve your hungry friends.


 

Slow Cooker Chicken Wings (Three Ways)

garlic parmesan ranch chicken wings on white plate

Slow Cooker Garlic Parmesan Ranch Chicken Wings

Makes 6 servings

Ideal slow cooker size: 6 quart oval or 3 quart casserole crock

Cooking time: 4–6 hours on low or 3–5 hours on high until the chicken has reached an internal temperature of 165ºF and the juices run clear.

Ingredients for the wings:

  • chicken wings: 4 pounds
  • kosher salt: 1 tsp 
  • black pepper: ½ tsp 

Ingredients for the sauce:

  • melted butter: ½ cup 
  • dried parsley: 2 Tbsp 
  • parmesan cheese: 1 cup 
  • garlic powder: 1 tsp 
  • Hidden Valley Original Ranch Salad Dressing & Seasoning Mix: .5 oz (½ of [1 oz] package)

Directions:

Step 1: Place chicken wings in the bottom of the slow cooker. Sprinkle with the salt and pepper. Cover and cook on LOW for 4–6 hours or on HIGH for 3–5 hours until the chicken has reached an internal temperature of 165ºF and the juices run clear. (Note: If you are using a frozen bag of chicken wings like I did, then add 1–2 hours to the cooking time.)

Step 2: In a medium bowl, stir together the melted butter, parsley, parmesan, garlic powder, and Hidden Valley Original Ranch Salad Dressing & Seasoning Mix.

Step 3: Heat your oven to broil. (My oven has the option of LOW broil or HIGH broil; I used LOW broil.)

Step 4: When chicken wings are done cooking and are tender, use tongs and place them on a cookie sheet. (You may need to use two cookie sheets.) Spoon the parmesan spread over the top of the wings.

Step 5: Place the wings in the oven under the broiler for about 4–5 minutes. Check the wings and when the parmesan starts to get just a little brown, the wings are done. Remove the pan from the oven and use tongs to place the wings on a platter and serve.

 

garlic parmesan ranch chicken wings on baking sheet


Slow Cooker Party Chicken Wings

barbecue chicken wings on white plate

Makes 6 servings

Ideal slow cooker size: 6 quart oval or 3 quart casserole crock

Cooking time: 4–6 hours on low or 3–5 hours on high until the chicken has reached an internal temperature of 165ºF and the juices run clear.

Ingredients for the wings:

  • chicken wings: 4 pounds
  • kosher salt: 1 tsp 
  • black pepper: ½ tsp 

Ingredients for the sauce:

  • grape jelly: ½ cup 
  • chili sauce: ¾ cup 

Directions:

Step 1: Place chicken wings in the bottom of the slow cooker. Sprinkle with the salt and pepper. Cover and cook on LOW for 4–6 hours or on HIGH for 3–5 hours until the chicken has reached an internal temperature of 165ºF and the juices run clear. (Note: If you are using a frozen bag of chicken wings like I did, then add 1–2 hours to the cooking time.)

Step 2: In a medium bowl, combine the grape jelly and the chili sauce. Whisk until you can get it as smooth as possible. Place the bowl in the microwave and heat for one minute. Whisk again until smooth.

Step 3: Heat your oven to broil. (My oven has the option of LOW broil or HIGH broil; I used LOW broil.)

Step 4: When chicken wings are done cooking and are tender, use tongs and place them on a cookie sheet. (You may need to use two cookie sheets.) Use a pastry brush to generously brush the grape jelly sauce onto the wings.

Step 5: Place the wings in the oven under the broiler for about 4–5 minutes. Check the wings and when the sauce starts to look like it’s baked on, the wings are done. Remove the pan from the oven and use tongs to place the wings on a platter and serve.

chili sauce hot wings


Slow Cooker Korean BBQ Chicken Wings

korean bbq sauce chicken wings

Makes 6 servings

Ideal slow cooker size: 6 quart oval or 3 quart casserole crock

Cooking time: 4–6 hours on low or 3–5 hours on high until the chicken has reached an internal temperature of 165ºF and the juices run clear.

Ingredients for the wings:

  • chicken wings: 4 pounds
  • kosher salt: 1 tsp 
  • black pepper: ½ tsp 

Ingredients for the sauce:

  • low sodium soy sauce: ½ cup 
  • brown sugar: ¼ cup + 2 Tbsp 
  • garlic powder: 1 tsp 
  • rice wine vinegar: 1½ tsp 
  • Asian sesame oil: ½ tsp 
  • chili garlic sauce: 1 Tbsp 
  • fresh minced ginger: 1 tsp 
  • black pepper: ½ tsp 

Directions:

Step 1: Place chicken wings in the bottom of the slow cooker. Sprinkle with the salt and pepper. Cover and cook on LOW for 4–6 hours or on HIGH for 3–5 hours until the chicken has reached an internal temperature of 165ºF and the juices run clear. (Note: If you are using a frozen bag of chicken wings like I did, then add 1–2 hours to the cooking time.)

Step 2: In a medium bowl, combine the soy sauce, brown sugar, garlic powder, vinegar, sesame oil, chili garlic sauce, ginger, and pepper. Whisk until the sugar dissolves and the mixture is smooth.

Step 3: Heat your oven to broil. (My oven has the option of LOW broil or HIGH broil; I used LOW broil.)

Step 4: When chicken wings are done cooking and are tender, use tongs and place them on a cookie sheet. (You may need to use two cookie sheets.) Use a pastry brush to generously brush the soy sauce mixture onto the wings.

Step 5: Place the wings in the oven under the broiler for about 4–5 minutes. Check the wings and when the sauce starts to look like it’s baked on, the wings are done. Remove the pan from the oven and use tongs to place the wings on a platter and serve.

korean bbq chicken wings with dipping sauce