This Slow Cooker Crockpot Chicken Wings recipe is ready in a couple of hours, simply dump the ingredients and go. Grab fresh or frozen wings and season them with a dry rub and a drizzle of buffalo or BBQ sauce. This method makes tender juicy, fall-off-the-bone wings every time!
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Why You Will Love Them
These are a great option for parties or game day gatherings because they can be prepared ahead of time and kept warm in the slow cooker until you’re ready to serve them. They’re also a healthier alternative to fried chicken wings, as they’re cooked in their own juices and don’t require any additional oil.
What Type of Wings to Use
You can use whole or split wings Split wings are chicken wings that have been separated at the joint into two pieces: the drumette and the wingette. This cut of wings is also sometimes called “party wings” or “wingettes and drumettes.”
Split wings are popular for cooking and serving as appetizers because they are easy to eat and have a good balance of meat and skin.
Whole wings are not cut and consist of the entire wing including the drumette, wingette, and wingtip. Whole wings are great for slow-cooking methods and in the Crockpot. I often don’t recommend whole wings for certain recipes because it can be difficult to cook them at an even and consistent temperature.
Slow cooking eliminates that problem. Both whole wings and split wings work great. I always have split wings on hand so that’s what I chose to use.
How to Season
I like to rub these down in a dry rub and then cook them in buffalo sauce for ultimate flavor. You can use any of your favorite sauces. The key ingredients for the rub are:
- Chili Powder
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Salt and Pepper
How to Make Slow Cooker Crockpot Wings
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Pat the chicken dry and season the chicken with all of the spices.
- Place the wings in the slow cooker. Drizzle the buffalo sauce throughout.
- Slow cook.
Cook Time/How Long to Cook
Cook on High for 2 to 2 1/2 hours or on Low for 4-5 hours. Cook the chicken until it reaches an internal temperature of 165 degrees (use a meat thermometer) and until it’s tender.
Making these in the Crockpot results in tender juicy wings that will literally fall off the bone. If you aren’t looking for fall-off-the-bone wings, I don’t recommend this recipe. Use an air fryer and check out any of the wings recipes noted below.
Once the wings have cooked, broil them in the oven for 3-4 minutes on each side or until crisp.
You can use this same recipe for frozen chicken. The spices won’t adhere to the chicken while frozen. You will have to add the spices to the sauce and allow the sauce to soak up the additional flavor. Frozen wings typically require an additional hour of cook time.
Additional Spices and Ways to Season Them
How to Store
Leftovers can be stored tightly covered and sealed for 3-4 days.
The best way to reheat is in the Crockpot on low or in the air fryer or oven at 350 degrees until warm.
Pair With These Recipes
More Dry Rub Wings Recipes
More Flavored Wings Recipes
Sweet Chili Chicken Wings
Teriyaki Chicken Wings
Lemon Pepper Chicken Wings
Honey Hot Wings
Honey Garlic Wings
Air Fryer Buffalo Wings
Garlic Parmesan Wings
Honey BBQ Wings
Keto Low Carb Chicken Wings (Maple BBQ)
Traeger Smoked Chicken Wings
Slow Cooker Crockpot Chicken Wings
- Pat the chicken dry and season the chicken with all of the spices. Ensure the chicken is fully coated. Use additional spices if necessary to fully coat the chicken.
- Place the wings in the slow cooker. I use a 7 quart. Drizzle the buffalo sauce throughout.
- Cook on High for 2 to 2 1/2 hours or on Low for 4-5 hours. Cook the chicken until it reaches an internal temperature of 165 degrees (use a meat thermometer) and until it's tender. Every slow cooker cooks at varying speeds. Keep a watchful eye and make sure you don't overcook the wings. Overcooking will make them mushy.
- Be careful removing the wings. They will be super tender.
- If you prefer crispy wings, broil them for 3-4 minutes on each side or until crisp.