Crock pot BBQ wings are tender, juicy chicken wings slow cooked in barbecue seasoning and sauce, then finished under the broiler until the skin chars and crisps at the edges. They take three ingredients and about 5 minutes of work. The slow cooker makes them fall-apart tender and the broiler gives them the sticky, caramelized finish of wings from a grill. They are an easy win for game day, parties and casual dinners.
How to make crock pot BBQ wings: Put thawed chicken wings in the slow cooker and toss them with barbecue seasoning and a third of the barbecue sauce. Cover and cook on high for 2 hours, until the wings reach 165°F. Move them to a foil-lined baking sheet, brush with more sauce and broil on high for 2 to 3 minutes. Brush with the last of the sauce and serve.
Why You’ll Love It
- Three ingredients. Wings, barbecue seasoning and barbecue sauce.
- Five minutes of prep. Toss and cover.
- Tender inside, crisp outside. The slow cooker and the broiler each do one job.
- No frying. And no grill to light.
- Sauce in three layers. In the pot, under the broiler and again before serving.
Ingredient Notes
Chicken wings. Two and a half pounds, raw, thawed and cut into drums and flats. A bag of drums only works too.
Barbecue seasoning. Three tablespoons of your favorite dry barbecue rub.
Barbecue sauce. One cup, divided into thirds. Use a sauce you like, because it is most of the flavor.
Ingredients
- 2 1/2 pounds chicken wings, thawed, cut into drums and flats
- 3 tablespoons barbecue seasoning
- 1 cup barbecue sauce, divided into thirds
How to Make Crock Pot BBQ Wings
1. Season the wings. Add the thawed wings to the slow cooker. Sprinkle with barbecue seasoning and toss with tongs to coat.
2. Add sauce. Add 1/3 cup barbecue sauce and toss the wings to coat. Cover the slow cooker.
3. Slow-cook. Cook on high for 2 hours. Check that the wings reach 165°F with a food thermometer.
4. Sauce for broiling. Transfer the wings with tongs or a slotted spoon to a single layer on an aluminum foil-lined, broiler-safe baking sheet. Brush with another 1/3 cup barbecue sauce.
5. Broil and serve. Broil on high for 2 to 3 minutes to char the wings and crisp the skin. Brush with the remaining sauce before serving.
Can Frozen Wings Go Straight Into the Crock Pot, and How Do You Get Crisp Skin?
Two questions come up every time someone makes wings in a slow cooker, and both have short answers.
Frozen wings: no. Thaw them first. USDA FSIS says poultry should be thawed before it goes into a slow cooker. A slow cooker heats gently, and frozen meat takes too long to warm up. Move the bag from the freezer to the refrigerator the day before.
Crisp skin: use the broiler. A slow cooker is a wet place. It makes wings tender, but it cannot brown or crisp them. That is what the last few minutes under the broiler are for.
| Step | Tool | What it does |
|---|---|---|
| Thaw | Refrigerator | Gets the wings ready to cook safely |
| Cook | Slow cooker, on high for 2 hours | Makes the meat tender and cooks it to 165°F |
| Sauce | Brush | Coats the wings with fresh barbecue sauce |
| Crisp | Broiler, on high for 2 to 3 minutes | Chars the sauce and crisps the skin |
| Finish | Brush | A last glossy coat of sauce |
Do not let the wings cook so long that the meat falls off the bone. They still have to be lifted out of the pot and laid on a baking sheet, and wings that are too soft break apart on the way.
Tips for Success
How do I crisp slow cooker BBQ wings?
Lay them in a single layer on a foil-lined baking sheet, brush with sauce and broil on high for 2 to 3 minutes. Leave a little space around each wing.
How close should the pan be to the broiler?
On an upper rack, and watch the whole time. Barbecue sauce has sugar in it and goes from charred to burned very quickly.
Should I lift the lid during cooking?
No. Keep the lid on except when you check the temperature.
Why add the sauce in three parts?
The first third flavors the wings as they cook. The second caramelizes under the broiler. The last goes on fresh, so the wings are glossy and saucy at the table.
Can I use whole wings?
The recipe is written for wings cut into drums and flats, which cook evenly and are easier to eat.
How Long Does It Take?
About 140 minutes: 5 minutes of prep and about 135 minutes of cooking, which is 2 hours in the slow cooker plus the time to sauce and broil.
Can You Put Wings in a Crockpot?
Yes. Raw, thawed wings cook through in 2 hours on high. They come out very tender, and a quick trip under the broiler gives them the color and crisp edges a slow cooker cannot.
Storage & Reheating
Refrigerate leftover wings within 2 hours, in shallow covered containers, and eat them within 3 to 4 days. Reheat them in the oven, in the microwave or on the stove until they reach 165°F. Do not reheat them in the slow cooker.
What to Serve With It
Set the wings out with celery, carrots and a bowl of Wingstop-style ranch dressing for dipping. For a second wing flavor, toss a batch in garlic Parmesan sauce, or bake caramelized baked chicken legs or wings. For a game day spread, add Philly cheesesteak sliders. And for more easy slow cooker barbecue, make slow cooker root beer BBQ pork ribs or slow cooker brown sugar chicken.
Frequently Asked Questions
Can you put wings in a crockpot?
Yes. Thawed raw wings cook on high for 2 hours, to 165°F.
Can frozen wings go straight into a slow cooker?
No. Thaw them in the refrigerator first.
How do you crisp slow-cooker BBQ wings?
Brush them with sauce and broil on high for 2 to 3 minutes.
What is the best way to cook barbecue chicken wings?
For tender meat and crisp skin with very little work, slow cook them and finish under the broiler.
Final Notes
I line the baking sheet with foil before the wings are done, so they go from the pot to the broiler in one move. If you make them, leave a comment to tell me how they turned out or ask a question.
Crockpot BBQ Chicken Wings
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Ingredients
- 2 1/2 pounds chicken wings raw, thawed, cut into drums and flats
- 3 tablespoons barbecue seasoning
- 1 cup barbecue sauce divided into thirds
Instructions
- Add the thawed wings to the slow cooker. Sprinkle with barbecue seasoning and toss with tongs to coat.
- Add 1/3 cup barbecue sauce and toss the wings to coat. Cover the slow cooker.
- Cook on high for 2 hours. Check that the wings reach 165°F with a food thermometer.
- Transfer the wings with tongs or a slotted spoon to a single layer on an aluminum foil-lined, broiler-safe baking sheet. Brush with another 1/3 cup barbecue sauce.
- Broil on high for 2 to 3 minutes to char the wings and crisp the skin. Brush with the remaining sauce before serving.
