Description
These Crockpot Chicken Wings are tender, juicy, and bursting with flavor. Slow-cooked to perfection and finished with a crispy broil, they’re perfect for parties, game day, or any casual gathering.
Ingredients
- 3 lbs fresh, split chicken wings (bone in, skin on — about 1350 grams)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buffalo wing sauce or barbecue sauce (divided)
Instructions
1. Place the chicken wings in the slow cooker and season evenly with salt and pepper to enhance the flavor of the meat.
2. Pour ¼ cup of your preferred wing sauce over the wings and stir well to ensure they are fully coated.
3. Cover the slow cooker and cook on low for 3 to 4 hours, until the wings are cooked through and reach an internal temperature of 165°F (74°C).
4. Transfer the cooked wings to a rimmed baking sheet lined with foil for easy cleanup.
5. Brush the wings generously with the remaining ¼ cup of sauce to add extra flavor and moisture.
6. Place the wings under the broiler for 3 to 5 minutes, watching closely, until the skin crisps up and starts to brown.
7. Remove from the oven and serve immediately while hot and crisp.
Notes
Use a meat thermometer to ensure wings reach a safe internal temperature of 165°F for best results.
Broiling time may vary depending on your oven; keep an eye on the wings to prevent burning.
Feel free to swap buffalo sauce with any barbecue or favorite wing sauce to customize flavor.
For extra crispy skin, you can broil the wings on a wire rack instead of directly on the foil-lined sheet.
Leftover wings can be refrigerated up to 3 days and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 2-3 wings
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 70mg