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crockpot chicken wings 3 ways video Slow cooker chicken wings glazed with barbecue sauce and garnished with fresh herbs, served with dipping sauces.
Chef Marcy Grece

Crockpot Chicken Wings: 3 Ways

5 from 3 votes
These Crockpot Chicken Wings are tender on the inside, crispy on the outside, and bursting with flavor! Choose from Buffalo, BBQ, or Honey Garlic for a versatile, crowd-pleasing appetizer. Perfect for game days or gatherings, they're a must-try for wing lovers!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 24 serving
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Video Notes

Ingredients
  

  • Honey Garlic Sauce
  • 1/3 cup honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • Crockpot Chicken Wings
  • 24 fresh split chicken wings (bone-in, skin-on)
  • Salt and pepper to taste
  • 1/2 cup buffalo wing sauce
  • 1/2 cup barbecue sauce

Equipment

  • Crockpot: A 4-6 quart slow cooker to cook the wings to tender perfection.
  • Mixing Bowl: For preparing the Honey Garlic Sauce.
  • Whisk: To ensure the sauce ingredients are well combined.
  • Aluminum Foil: For creating foil pockets to separate the flavors in the crockpot.
  • Rimmed Baking Sheet: To broil the wings and give them that crispy finish.
  • Parchment Paper: To line the baking sheet and prevent sticking.
  • Tongs: For transferring the wings from the crockpot to the baking sheet.
  • Pastry Brush: To apply the reserved sauce to the wings before broiling.
  • Measuring Cups and Spoons: For precise measurement of ingredients.
  • Instant-Read Thermometer: To check the internal temperature of the wings (165°F).

Method
 

  1. Prepare the Honey Garlic Sauce
  2. In a medium bowl, whisk together honey, soy sauce, cornstarch, brown sugar, and minced garlic until smooth. Set aside.
  3. Prepare the Chicken Wings
  4. Lightly season the chicken wings with salt and pepper.
  5. Take a large piece of aluminum foil, fold it in half to reinforce it, and form a "pocket" or "boat." Repeat this process two more times to create three separate foil pockets.
  6. Place each foil pocket into a 4-6 quart crockpot. Add 8 wings into each pocket.
  7. Add the Sauces
  8. Reserve 2 tablespoons from each sauce (buffalo, barbecue, and honey garlic). Pour the remaining sauces into the corresponding foil pockets over the chicken wings, ensuring one sauce per pocket.
  9. Cook the Wings
  10. Cover the crockpot and cook on low for 3-4 hours, or until the internal temperature of the wings reaches 165°F (74°C).
  11. Broil for Crispiness
  12. Preheat your oven’s broiler. Transfer the cooked wings onto a rimmed baking sheet lined with parchment paper, ensuring each flavor is grouped together and separated.
  13. Brush the wings with the reserved 2 tablespoons of each sauce.
  14. Broil for 3-5 minutes, or until the wings become crispy and start to brown.
  15. Serve and Enjoy
  16. Arrange the wings on a serving platter, keeping the flavors distinct, and serve warm.

Video

Notes

  • Tips for Perfect Crockpot Chicken Wings
  • Crispy Finish: For extra crispiness, flip the wings midway through broiling.
  • Adjusting Spice Levels: Add cayenne or chili flakes to the buffalo sauce for a spicier kick.
  • Make-Ahead Friendly: Prepare the sauces in advance and store them in airtight containers in the fridge.
  • Foil Pockets: Ensure the foil "boats" are snug to prevent sauces from mixing or leaking.
  • Alternative Cooking: For a smoky flavor, grill the wings briefly after broiling.