Crockpot BBQ Chicken Wings
These slow-cooked BBQ wings turn fall-off-the-bone tender with a sweet-smoky sauce. Finish under the broiler for irresistible, sticky-crisp edges.
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Servings:
Ingredients
Main Ingredients
- 3 lb chicken wings, split and tips removed
- 1.25 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1.5 cup barbecue sauce
- 2 tbsp honey
- 1.5 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce optional, to taste
- 1 tbsp cornstarch for thickening
- 1 tbsp water to mix with cornstarch
- 1 tbsp unsalted butter finishing, for sheen
- 1 tbsp chopped parsley optional garnish
Instructions
Preparation Steps
- Pat wings dry. Toss with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Whisk barbecue sauce, honey, apple cider vinegar, Worcestershire, and hot sauce in a bowl.
- Layer wings in the slow cooker. Pour sauce over and stir to coat evenly.
- Cover and cook on High for 3 hours or on Low for 6 hours, until very tender.
- Stir cornstarch with water to make a slurry. Mix into the cooker and cook 10–15 minutes until glossy.
- Stir in butter. For crisp edges, broil wings 2–3 minutes per side, then toss with thickened sauce.
- Serve hot with extra sauce and a sprinkle of parsley.
Notes
Variation: Swap honey for brown sugar and add a pinch of chipotle powder for more smoky heat. For meal prep, cool wings in sauce, refrigerate up to 3 days, then reheat in a 375°F oven until hot and sticky.
This recipe is an original creation inspired by classic Crockpot BBQ Chicken Wings flavors. All ingredient ratios and instructions are independently developed.