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A close-up of cheesy macaroni and cheese with crispy crock pot chicken wings, being served from a dark crock pot.
Daniel

Slow Cooker Sticky BBQ Chicken Wings

Tender, fall-off-the-bone chicken wings coated in a sweet and tangy BBQ sauce, effortlessly cooked in your crock pot for a crowd-pleasing appetizer or meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Wings
  • 3 lbs chicken wings drumettes and flats, patted dry
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Sticky BBQ Sauce
  • 1 cup BBQ sauce your favorite brand
  • 1/4 cup brown sugar packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce optional, for a kick

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Tongs
  • Baking Sheet
  • Air Fryer (optional)

Method
 

Prepare the Wings
  1. Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the dried wings with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
Make the Sauce
  1. In a separate medium bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce (if using) until well combined.
Slow Cook
  1. Place the seasoned chicken wings into the slow cooker. Pour the BBQ sauce mixture over the wings, tossing gently with tongs to ensure all wings are coated.
  2. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, until the chicken is tender and easily pulls from the bone. Stir occasionally if possible to redistribute the sauce.
Crisping (Optional for crispy skin)
  1. For crispy wings, preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Carefully remove the cooked wings from the slow cooker, allowing excess sauce to drip off. Arrange them in a single layer on a baking sheet (lined with parchment paper for easy cleanup) or in the air fryer basket.
  2. Bake in the oven for 15-20 minutes, flipping halfway, or air fry for 10-15 minutes, shaking the basket halfway, until the wings are golden brown and slightly crispy.
Serve
  1. Drizzle with extra sauce from the slow cooker or fresh BBQ sauce if desired. Garnish with chopped fresh parsley or green onions (optional). Serve immediately.

Notes

For extra sticky wings, after crisping, toss them back in the slow cooker with some of the thickened sauce for a final coating. The sauce will be thinner when the wings are done cooking due to chicken juices. If you prefer a thicker sauce for tossing, you can scoop out some sauce and simmer it in a small saucepan on the stove until reduced, then toss the wings in it after crisping. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.