Slow Cooker Chicken Wings: Tender, Juicy, and Packed with Flavor

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Few things bring people together like a big bowl of flavorful, fall-off-the-bone chicken wings. These Slow Cooker Chicken Wings are a game-changer—ultra-tender, deeply seasoned, and finished with just the right amount of sticky glaze. Whether you’re gearing up for game day, hosting a casual dinner, or just craving a protein-packed snack, this dish hits the spot with minimal effort and maximum flavor.

The magic lies in the slow cooking process, which allows the wings to soak up every bit of the savory-sweet marinade. As they simmer low and slow, they become incredibly juicy and tender. Just before serving, a quick broil gives them that irresistibly crisp finish. These wings are a must-try for anyone who loves finger-licking goodness without hovering over the stove.

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Ingredients for Slow Cooker Chicken Wings

• 2 lbs chicken wings (fresh or thawed)
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a smoky kick)
• 1/4 tsp ground black pepper
• 1 tbsp cornstarch (for thickening the glaze, optional)
• 2 tbsp water (to mix with cornstarch)
• Chopped fresh parsley or green onions for garnish (optional)

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Step 1: Prep the Chicken Wings

Start by patting the chicken wings dry with paper towels—this helps them absorb the marinade better and cook evenly. If needed, separate the drumettes from the wingettes and discard the wing tips.

Step 2: Make the Marinade

In a medium-sized bowl, whisk together the soy sauce, honey, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika (if using), and black pepper. Make sure everything is fully combined to create a smooth, flavorful marinade.

Step 3: Add to the Slow Cooker

Place the chicken wings in the bottom of your slow cooker. Pour the marinade over the wings, ensuring all pieces are coated well. Use tongs to toss gently if needed.

Step 4: Slow Cook the Wings

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the wings are tender and fully cooked through. You’ll notice they’ll easily pull apart when they’re done.

Step 5: Optional Crisp Finish

For that delicious crispy texture, preheat your oven’s broiler. Line a baking sheet with foil and arrange the cooked wings in a single layer. Broil for 3–5 minutes per side, keeping a close eye to avoid burning. This step adds a beautiful golden brown color and slight crisp to the skin.

Step 6: Thicken the Sauce (Optional)

Pour the leftover marinade from the slow cooker into a small saucepan. In a separate cup, mix cornstarch and water to make a slurry, then stir it into the sauce. Heat over medium until it thickens into a glaze. Drizzle the thickened sauce over the broiled wings for a glossy, flavorful finish.

Step 7: Garnish and Serve

Top your wings with freshly chopped parsley or green onions. Serve hot and enjoy them solo or with your favorite dipping sauce!

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Storage Instructions

Leftover Slow Cooker Chicken Wings store beautifully, making them ideal for meal prep or a next-day snack. Allow the wings to cool completely before storing.

• Refrigerator: Place wings in an airtight container and refrigerate for up to 4 days.
• Freezer: For longer storage, freeze the wings in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the oven at 375°F (190°C) for 10–15 minutes, or until warmed through. You can also microwave in 30-second intervals, but the oven maintains crispness better.

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Estimated Nutrition (Per Serving – Approx. 6 wings)

• Calories: 290
• Protein: 22g
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 9g
• Sugar: 6g
• Fiber: 0g
• Sodium: 620mg

Note: Nutritional values may vary depending on the size of wings and specific ingredient brands used.

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Frequently Asked Questions

What type of chicken wings work best for this recipe?

Fresh or thawed party wings (drumettes and wingettes) are ideal. Avoid frozen wings unless you thaw them completely first.

Can I skip the broiling step?

Yes, but broiling enhances the texture and flavor. If you prefer soft, fall-apart wings, you can serve straight from the slow cooker.

Can I use chicken drumsticks instead of wings?

Absolutely! Adjust the cooking time slightly—drumsticks may need an extra 30–45 minutes to become fully tender.

Is it okay to double the recipe?

Yes, just make sure not to overcrowd the slow cooker. You may need to stir halfway through to ensure even cooking.

What sauces pair well with these wings?

They’re delicious on their own, but you can serve with ranch, blue cheese dressing, spicy buffalo sauce, or even a touch more honey for sweetness.

Can I prepare the marinade ahead of time?

Definitely! Mix and store the marinade in the fridge for up to 3 days ahead to save time on cooking day.

How do I make these wings spicier?

Add 1–2 teaspoons of hot sauce or crushed red pepper flakes to the marinade to give the wings a spicy kick.

Can I cook these wings on the stovetop or in the oven instead?

You can bake them at 400°F (200°C) for 40–45 minutes or simmer them gently on the stovetop, but the slow cooker really locks in moisture and flavor best.

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