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Slow cooker BBQ chicken wings served at a game day table with ranch dressing, celery, and party appetizers.
David Murphy

Slow Cooker BBQ Chicken Wings

This Slow Cooker BBQ Chicken Wings recipe features incredibly juicy, fall-off-the-bone chicken wings cooked in a seasoned barbecue and brown sugar base. Designed for ultimate flexibility, it includes tailored paths for both fresh and frozen party wings to maximize tenderness and food safety. Finished with a professional double-basting technique under the oven broiler, it delivers a perfectly charred, thick, and sticky glaze without ever drying out the meat.
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Prep Time 5 minutes
Cook Time 4 hours
Servings: 6 Servings
Course: Recipes
Cuisine: American
Calories: 523

Ingredients
  

  • 4 pounds chicken wings fresh or frozen
  • 1 ½ cups BBQ sauce I used Stubb’s Sticky Sweet BBQ sauce, plus more for basting
  • ¼ cup brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Fresh parsley for garnish (optional)

Equipment

Instructions
 

  1. Place wings into the slow cooker pot.
  2. In a bowl, mix the BBQ, brown sugar, smoked paprika, salt, black pepper, and garlic powder. Then pour over the chicken wings.
  3. Cover with lid and cook frozen wings on HIGH for 3-4 hours OR defrosted/fresh wings on LOW for 4-5 hours, until the chicken is fully cooked, tender, and has reached an internal temp of 165 F.
  4. Once cooked, preheat the oven broiler and line a rimmed baking sheet with aluminum foil. Spray with cooking spray or lightly grease with butter to help prevent sticking.
  5. Place the chicken onto the prepared baking sheet and baste with more BBQ sauce. Broil for 6-8 minutes, flipping halfway through, until desired crispiness is reached.
  6. Garnish with fresh parsley or green onions if desired. Serve with coleslaw or shredded cabbage. Enjoy!

Nutrition

Serving: 6wingsCalories: 523kcalCarbohydrates: 39gProtein: 31gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 126mgSodium: 1246mgPotassium: 446mgFiber: 1gSugar: 33gVitamin A: 565IUVitamin C: 2mgCalcium: 53mgIron: 2mg

Notes

Pro Tips for the Best Slow Cooker BBQ Chicken Wings

  • Don't overcrowd the slow cooker: Wings stacked too high cook unevenly. Use a 6 to 7-quart slow cooker for 4 pounds of wings, or cook in two batches if needed.
  • Save that extra cup of sauce: Set it aside before you add anything to the slow cooker so it stays thick. This is the sauce that creates the caramelized crust under the broiler.
  • Watch the broiler closely: The brown sugar in the sauce caramelizes fast. Check every 60 to 90 seconds once the sauce starts bubbling, and pull them the moment the edges start to char.
  • Drain frozen wing liquid before broiling: Frozen wings release a lot of water as they cook. Transfer to the baking sheet and discard the cooking liquid before basting - otherwise you get soggy wings instead of crispy ones.
  • Use a wire rack on the baking sheet: If you have one, elevating the wings allows air to circulate underneath, which helps them crisp more evenly on both sides.
  • Make-ahead strategy: Slow cook the wings completely, refrigerate overnight, and broil right before serving. All the slow cooking done the day before, fresh out of the broiler when guests arrive.

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