Crock Pot 3-Ingredient Chicken Wings

Crock Pot 3-Ingredient Chicken Wings are an easy, hands-off appetizer perfect for game day or parties. With only three ingredients and minimal prep, you can have deliciously tender chicken wings ready in 2-3 hours using your slow cooker. This recipe serves 4, but can easily be scaled up for a crowd.

One key technique in this recipe is patting the wings dry before coating them in the dry rub. This helps the seasoning adhere better and ensures crispier skin after broiling. Placing a paper towel under the lid during cooking absorbs excess moisture, preventing the wings from getting soggy.

To finish the wings, we broil them briefly after slow cooking to crisp up the skin and caramelize the sauce. Keep a close eye on them during this step to avoid burning. Flipping the wings halfway through broiling ensures even browning on both sides for the best texture and flavor.

Crock Pot 3-Ingredient Chicken Wings

Recipe by Robert Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

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minutes

Cooking time

2

hours 

Calories

320

kcal

Deliciously tender and flavorful chicken wings made easy in the slow cooker with just three ingredients. Perfect for game day or parties!

Ingredients

• 12 raw chicken wings

• 1 cups your favorite BBQ sauce
  

• 2 tablespoons dry BBQ rub
  

Directions

• Prepare Wings: Pat the wings dry using paper towels then add to a large bowl. Sprinkle on 2 tablespoons dry BBQ rub and toss to evenly coat.
• Add to Slow Cooker: Lightly spray the inside of the crockpot with cooking spray then add wings in a mostly single layer. Pour half of the 1 cups your favorite BBQ sauce over the wings (reserve the rest) and turn to coat them.
  
• Slow Cook: Place a sheet of paper towel over the top of the crockpot to absorb excess condensation then cover and cook on HIGH until the wings reach 165°F, about 2 hours. 
  
• Prepare to Broil: Transfer cooked wings to a baking sheet lined with aluminum foil and a wire rack (if you don’t have a rack, add wings directly to the foil).
  
• Broil and Serve: Brush remaining 1 cups your favorite BBQ sauce over the wings and broil 2-3 minutes until crispy and sauce is caramelized, watching closely so they don’t burn. Flip and repeat on the other side. Serve hot.
  

FAQs

Can I use frozen chicken wings in this recipe?

It’s best to use fresh or thawed wings to ensure even cooking and proper seasoning adhesion. If using frozen, thaw them completely and pat dry before starting the recipe.

Can I make this recipe with bone-in chicken thighs or drumsticks?

Yes, this recipe can be adapted for bone-in chicken thighs or drumsticks. Adjust the cooking time accordingly, as thighs and drumsticks may take longer to cook through than wings.

How can I make these wings spicier?

To increase the heat, choose a spicy BBQ sauce or add cayenne pepper, red pepper flakes, or hot sauce to the dry rub. Adjust the amount to your desired spice level.

Can I make these wings in advance?

You can slow cook the wings ahead of time and store them in the refrigerator for up to 3 days. When ready to serve, brush with sauce and broil as directed, adding a few extra minutes to account for the chill.

Can I use a different sauce instead of BBQ sauce?

Absolutely! This recipe is versatile and works well with various sauces like buffalo, honey mustard, teriyaki, or even a dry rub alone. Feel free to experiment with your favorite flavors.