Crockpot BBQ chicken wings are one of the easiest ways to serve up tender, flavorful wings with little or no fuss.
These are cooked slowly in a rich barbecue sauce until fall-off-the-bone tender, then we finish them off in the oven under the broiler for that irresistible caramelized coating.
These slow cooker barbecue chicken wings are a go-to for game day, parties, or family dinners when you want a crowd-pleasing appetizer without standing over the stove. They’re hands-off, simple, and deliver restaurant-style flavor right from your kitchen.
You may also like my slow cooker buffalo chicken wings or crockpot Korean chicken wings.
The best part…
- Set it and forget it: The slow cooker does most of the work.
- Flavor-packed: Cooking low and slow allows the barbecue sauce to fully coat the wings.
- Easy game day food: Great for parties, tailgates, or casual dinners.
- Minimal prep: Just season, sauce, and let them cook.
Ingredients
- Chicken wings: Fresh or thawed wings work best for even cooking.
- Barbecue sauce: Use your favorite store-bought or homemade sauce.
- Garlic powder, onion powder, smoked paprika: Simple spices to boost flavor.
- Salt and pepper: For seasoning before cooking.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make bbq chicken wings in the slow cooker
Mix the sauce with seasoning and brown sugar then set aside.
Place wings in the crockpot and pour barbecue sauce mixture over them, stirring to coat.
Cover and cook on high for 3–4 hours (for frozen wings) or low for 4 – 5 hours, (for fresh thawed wings) until wings are tender.
Line a baking sheet with foil, transfer wings, and brush with extra sauce.
Broil for 6 – 8 minutes turning half way through until edges are caramelized.
Serve with
Just like classic wings, these slow cooker barbecue chicken wings shine when served with cool and crunchy sides.
A scoop of creamy potato salad with dill pickle or a bowl of crisp coleslaw balances out the smoky sweetness of the wings.
Fresh veggie sticks like celery and carrots are always welcome, especially with a side of ranch, sriracha mayo or blue cheese dressing for dipping. For something heartier, pair the wings with golden air fryer fries, cornbread, or mac and cheese to turn them into a full meal.
Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through. For quicker reheating, use an air fryer to restore crispiness.
- Freezer: Cooked wings can be frozen for up to 2 months. Thaw overnight before reheating.
Helpful Tips
- For extra crispy wings, you need to broil or air fry after slow cooking.
- Don’t overcrowd the crockpot, cook in batches if needed for even cooking especially if you have a smaller slow cooker.
- Add a splash of apple cider vinegar or honey to the barbecue sauce for a flavor boost.
FAQs
No, precooked wings won’t work here. This recipe is for frozen raw wings or fresh raw wings. I recommend using the air fryer or oven for pre cooked frozen wings.
No, the slow cooker will cook them evenly without flipping. So long as it’s not over crowded. Therefore it’s important you use the right size of crockpot.
Any style works, smoky, sweet, or spicy. Choose one you enjoy, since it flavors the wings directly.
Be sure to try this bbq chicken wings soon!
Crockpot BBQ chicken wings are the easy answer to game day cravings or casual get-togethers.
With just a few ingredients and simple steps, you’ll have saucy, tender wings that taste like they came from your favorite wing spot.
Happy cooking!
Love it? Pin it! Remember to follow @DeliciouslyHomeCooked on Pinterest for more recipes!
❤️ We’d love to hear from you!
Thank you for visiting our virtual kitchen! If you found this recipe helpful, don’t forget to share this recipe with family and friends.
Got questions? Please leave a comment.
Love this recipe? Please leave a comment.
Tried this recipe? Oh yes! Please leave a comment and a star 🌟🌟🌟🌟🌟rating too!
Looking for more tried and tested Home-cooked recipes? Sign up for our Newsletter and Follow along on Facebook, Instagram, Pinterestand Tiktok!
Love videos? Subscribe to our YouTube channel.
Slow cooker bbq chicken wings
Equipment
- Foil (optional)
Ingredients
- 4 pounds chicken wings (fresh or frozen)
- 1 ½ cups BBQ sauce (I used Stubb’s Sticky Sweet BBQ sauce, plus more for basting)
- ¼ cup brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Fresh parsley for garnish (optional)
- Serving suggestions: coleslaw or shredded cabbage ranch or more BBQ sauce
Instructions
- In a small mixing bowl, whisk together the barbecue sauce, brown sugar, smoked paprika, salt, pepper, and garlic powder. Set aside
- Transfer wings into the slow cooker.
- Pour the bbq sauce mixture over the wings and toss until evenly coated.
- Cover with the lid and cook: Frozen wings: HIGH for 3–4 hours Fresh or thawed wings: LOW for 4–5 hours
- Cook until the meat is tender and reaches an internal temperature of 165°F.
- When the wings are done, preheat your oven broiler. Line a baking sheet with foil and coat it with nonstick spray or a light layer of butter.
- Arrange the wings on the prepared sheet and brush with additional barbecue sauce. Broil for 6–8 minutes, turning halfway, until caramelized and slightly crisp.
- Sprinkle with fresh parsley or green onions, if desired. Serve warm with coleslaw, ranch, or more barbecue sauce.
Notes
- A larger slow cooker works best when cooking 4 pounds of wings; overcrowding may lead to uneven cooking.
- For frozen wings, always cook on HIGH to reduce food safety risks. Slow cookers heat up slowly, so cooking on LOW may keep chicken in the “danger zone” too long.
- Expect liquid to collect in the slow cooker when using frozen wings. Discard it before broiling for a thicker coating.
- If you like saucy wings, keep extra barbecue sauce handy for basting during broiling. Adding layers of sauce helps create a sticky, flavorful finish.
- You can substitute drumsticks
Nutrition
