Ingredients
Scale
- 2.5 lbs Chicken wings (flats and drums separated)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Paprika
- 1 cup Buffalo sauce or BBQ sauce
- 2 tablespoons Melted butter (optional, for extra richness in the sauce)
- Fresh parsley or green onions for garnish
Instructions
- Start by patting your chicken wings completely dry with paper towels. This is a crucial step because it prevents the wings from becoming too soggy in the slow cooker. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. Place the wings in a large mixing bowl and toss them thoroughly with the dry seasoning blend until every piece is evenly coated. Prepare your slow cooker by lightly greasing the insert or using a liner for even easier cleanup later.
- Arrange the seasoned wings inside the crock pot. You can stack them, but try to keep them relatively organized for even heat distribution. Do not add any liquid at this stage; the chicken will release its own juices as it cooks. Cover the slow cooker with the lid and set it to cook on High for 2.5 to 3 hours, or on Low for 4 to 5 hours. You want the chicken to be cooked through and tender, but not falling apart so much that you cannot pick them up with tongs.
- Preheat your oven broiler to high and line a large baking sheet with aluminum foil. Carefully remove the wings from the crock pot using tongs and place them in a single layer on the baking sheet. In a small bowl, whisk together your choice of sauce and the melted butter. Brush a generous layer of sauce over the wings. Place them under the broiler for 3 to 5 minutes until the skin bubbles and chars slightly. Flip the wings, apply more sauce, and broil for another 2 to 3 minutes. Serve immediately with extra sauce on the side and your favorite dipping dressings.
- Cook Time: 3 hours 15 minutes