These slow cooker chicken wings are the very definition of fall-off-the-bone delicious. Coated in a sticky, tangy glaze and finished with a sprinkle of fresh herbs, they’re irresistibly juicy with just the right amount of heat and sweetness. Whether you’re prepping for game day, a casual get-together, or a cozy night in, this easy recipe takes minimal effort and delivers maximum satisfaction.

Let your slow cooker do the heavy lifting while you sit back and let the aroma of savory, spiced wings fill your kitchen. With every bite bursting with flavor, you’ll find yourself going back for seconds (and thirds). The best part? No deep frying needed—just rich flavor and succulent texture in every piece.

Why You’ll Love This Slow Cooker Chicken Wings Recipe

Effortless Cooking: Toss everything in the slow cooker and let time work its magic.
Incredible Flavor: A perfect blend of savory, sweet, and spicy that clings to the wings.
Crowd-Pleaser: Great for parties, holidays, or casual dinners—everyone loves them.
Minimal Cleanup: Fewer dishes and no splatter compared to frying or baking.
Customizable: Easily adjust the heat level or sauce type to suit your taste.

Preparation Phase & Tools to Use for Slow Cooker Chicken Wings

Getting ready for this dish is straightforward, but a few essential tools will make the process smoother and ensure perfect results.

Essential Tools and Equipment

Slow Cooker (Crockpot): The heart of this recipe. It gently cooks the wings over several hours, allowing flavors to meld and the meat to become incredibly tender.
Mixing Bowls: Use medium-sized bowls to whisk together your marinade or sauce ingredients with ease.
Tongs: Handy for turning and transferring wings without piercing them, helping retain juices.
Measuring Spoons and Cups: Essential for accurate sauce ratios so the flavor hits just right.
Baking Sheet + Wire Rack (Optional): If you want crispier skin, finish the wings under the broiler for a few minutes post-cooking.
Brush or Spoon (for Glaze): Perfect for applying an extra layer of sauce after broiling for a sticky, glossy finish.

Preparation Tips

Pat the Wings Dry: Before seasoning or saucing, use paper towels to pat the wings dry. This helps the sauce stick and keeps the wings from becoming watery in the slow cooker.
Marinate in Advance (Optional but Flavorful): For even deeper flavor, toss the wings in the sauce and refrigerate for 2–4 hours before slow cooking.
Layer Smartly: Place the thicker wings at the bottom of the slow cooker and the smaller ones on top so everything cooks evenly.
Don’t Skip the Final Broil (if you like a slight crunch): A few minutes under the broiler can transform the wings from just good to utterly irresistible.
Deglaze the Slow Cooker: Once done, don’t forget to use a spoon to scoop up the thickened sauce at the bottom—it’s flavor gold.

Ingredients for This Slow Cooker Chicken Wings Recipe

Here’s everything you’ll need to make these tender, flavor-packed wings. This ingredient list strikes the perfect balance between savory, sweet, and spicy—guaranteeing that each bite delivers bold, addictive flavor.

For the Wings:

2–3 pounds chicken wings, split at the joint, tips removed
1 tablespoon olive oil – helps the seasoning and sauce cling better to the wings
Salt & pepper, to taste

For the Sauce:

½ cup honey – for a natural sweetness and sticky texture
¼ cup soy sauce – provides a deep, umami base
¼ cup ketchup – adds tang and body to the sauce
2 tablespoons hot sauce (like Frank’s RedHot) – adds a spicy kick (adjust to taste)
2 teaspoons garlic powder – gives a strong aromatic flavor
1 teaspoon onion powder
1 teaspoon smoked paprika – optional, but gives a lovely smoky note
1 tablespoon apple cider vinegar – balances out the sweetness
½ teaspoon red pepper flakes (optional) – for extra heat
1 tablespoon cornstarch + 2 tablespoons water – to thicken the sauce at the end if needed

Garnish (Optional but Recommended):

Chopped fresh parsley or cilantro
Sesame seeds

These ingredients come together to create a sticky, savory, slightly spicy glaze that clings beautifully to every wing.

Step-by-Step Instructions for Making Slow Cooker Chicken Wings

These steps will walk you through how to create perfectly juicy, flavorful chicken wings right in your slow cooker—with the option for a crispy finish at the end.

Step 1: Prep the Wings

Start by patting your chicken wings dry with paper towels. This ensures the sauce sticks and prevents excess moisture in the slow cooker.
Season lightly with salt and pepper, then toss them in a large bowl with 1 tablespoon of olive oil.

Step 2: Mix the Sauce

In a mixing bowl, whisk together honey, soy sauce, ketchup, hot sauce, garlic powder, onion powder, paprika, apple cider vinegar, and red pepper flakes if using.
Taste and adjust the heat or sweetness depending on your preference.

Step 3: Add Wings and Sauce to the Slow Cooker

Place the seasoned wings into the slow cooker in an even layer.
Pour the sauce over the wings and gently toss to coat all pieces evenly.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until wings are cooked through and tender.

Step 4: Optional – Broil for Crispiness

Preheat your oven’s broiler.
Carefully transfer the cooked wings onto a baking sheet lined with foil and topped with a wire rack.
Broil the wings for 3–5 minutes per side, just until the skin crisps up slightly and caramelizes.

Step 5: Thicken the Sauce (Optional)

If the sauce in the slow cooker is too thin, pour it into a saucepan.
Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Add to the saucepan and simmer for 2–3 minutes until thickened.
Brush or drizzle the thickened sauce over the broiled wings before serving.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley or cilantro and sesame seeds.
Serve immediately while hot and juicy!

Notes

Customize the Heat: This recipe gives a moderate level of spice. You can tone it down by reducing or omitting the hot sauce and red pepper flakes, or turn it up with extra chili paste or sriracha.
Use Drumettes or Flats Only: If you prefer just one part of the wing, feel free to stick with either drumettes or flats based on your taste or what’s available.
Double the Batch: Hosting a crowd? You can double the recipe—just be sure not to overcrowd the slow cooker. Layer the wings with a bit of sauce between them to keep flavor distribution even.
Sticky Glaze Hack: Want that perfectly lacquered look? Broil and then brush with thickened sauce one more time before serving.
Kid-Friendly Version: Skip the hot sauce and use BBQ sauce instead for a milder, more kid-friendly version.

Watch Out for These Mistakes While Cooking

Skipping the Drying Step: If you don’t pat the wings dry before seasoning, they can steam instead of slow-cook properly, which makes the texture mushy.
Overcrowding the Slow Cooker: Too many wings in the pot can lead to uneven cooking. Cook in batches if needed.
Not Stirring or Turning: While not mandatory, gently stirring halfway through ensures even coating and prevents sticking.
Forgetting to Broil (if desired): Don’t skip the broiler if you want any crispy texture—slow cookers won’t give you that golden skin.
Using Cold Ingredients: Let your wings and sauce ingredients come closer to room temperature before adding to the cooker to maintain a steady heat level early on.
Overcooking on High: If left too long on high heat, wings may dry out. Stick within the 2–3 hour window.
Adding Cornstarch Too Early: Only thicken the sauce at the end, or it may break down during slow cooking.
Not Tasting the Sauce: Taste and tweak your sauce before cooking—every brand of soy sauce, ketchup, and hot sauce varies in flavor and saltiness.

What to Serve With Slow Cooker Chicken Wings?

These wings are bold, sticky, and savory—which makes them a perfect match for a wide range of sides. Whether you’re hosting game night, building a full meal, or keeping things casual, these complementary dishes help round things out beautifully.

8 Recommendations

1. Crispy Seasoned Potato Wedges

Golden and crunchy on the outside, soft on the inside—perfect for soaking up extra wing sauce.

2. Creamy Coleslaw

A cool and tangy slaw cuts through the richness of the wings and balances out the heat.

3. Mac and Cheese

The ultimate comfort food pairing—gooey, cheesy noodles with a smooth texture to contrast the sticky wings.

4. Cornbread Muffins

Slightly sweet and fluffy, cornbread adds a soft element that’s great with a side of extra sauce.

5. Pickled Vegetables or Dill Pickles

Their sharp, tangy bite cleanses the palate and amplifies the wings’ sweet-spicy flavor.

6. Garlic Butter Rice

Simple, savory, and satisfying. The rice soaks up the sauce and makes the wings feel like a full meal.

7. Grilled Corn on the Cob

Charred, buttery corn adds a smoky and slightly sweet crunch that pairs well with spicy wings.

8. Celery & Carrot Sticks with Ranch or Blue Cheese

A classic combo that adds a cooling, crunchy contrast—and is great for dipping.

Storage Instructions

One of the great things about these slow cooker chicken wings is how well they hold up for leftovers—if you have any!

How to Store:

Refrigerator: Let the wings cool completely, then place them in an airtight container. Store in the fridge for up to 4 days.
Freezer: For longer storage, transfer fully cooled wings to a freezer-safe container or resealable bag. Freeze for up to 2 months. Separate layers with parchment paper to prevent sticking.

How to Reheat:

Oven (Best Method): Preheat to 375°F (190°C), place wings on a baking sheet, and heat for about 10–12 minutes or until warmed through. This helps them regain a bit of crispness.
Microwave: Quick and easy. Reheat in 30-second bursts, checking for even heating.
Air Fryer: Another excellent option. Air fry at 375°F for 5–7 minutes to revive texture and heat evenly.

Estimated Nutrition

Per serving (based on 6 servings total):

Calories: ~310
Protein: 24g
Fat: 18g
Carbohydrates: 15g
Sugar: 10g
Sodium: 630mg
Fiber: 0g

Note: Nutrition will vary depending on exact ingredients used and if sauce is thickened or reduced.

Frequently Asked Questions

1. Can I use frozen chicken wings for this recipe?

Yes, but it’s best to thaw them first for even cooking. If you must cook from frozen, increase the slow cooker time by 1–2 hours and ensure they reach an internal temperature of 165°F (74°C).

2. How do I make these wings extra crispy without deep frying?

After slow cooking, broil the wings on a wire rack for 3–5 minutes per side. You can also air fry them for 5–6 minutes at 400°F.

3. Can I make these wings ahead of time?

Absolutely! Cook and store them in the fridge, then reheat and broil right before serving to bring back texture and flavor.

4. What’s a good substitute for honey?

Maple syrup or brown sugar work well as alternatives, though each adds its own unique flavor.

5. Is it necessary to thicken the sauce?

No, but it’s recommended. Thickening enhances the glaze-like texture that clings to the wings—especially after broiling.

6. Can I cook them on high the whole time?

Yes, cooking on high for 2–3 hours works well if you’re short on time, but the texture will be slightly different from the low-and-slow version.

7. Can I use boneless chicken instead?

You can, though boneless pieces like thighs or breast chunks may require a shorter cook time and won’t offer the same texture as wings.

8. How spicy are these wings?

Mild to medium spice by default. You can easily adjust heat by reducing or increasing hot sauce and chili flakes.

Conclusion

These Slow Cooker Chicken Wings are the ultimate combination of easy prep, bold flavor, and crowd-pleasing results. Whether you’re hosting a game night, prepping for a family dinner, or just craving a finger-licking good meal, this recipe checks all the boxes: juicy, tender meat wrapped in a sweet-spicy glaze, with optional crispy edges for texture lovers.

With minimal hands-on time and flexible flavor options, this dish proves that great food doesn’t have to be complicated. Once you try these wings, they’ll quickly earn a spot in your regular rotation.