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Easy Slow Cooker Barbecue Chicken Wings
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- #10974
Just two ingredients and your crock pot! The result: delicious and tender chicken wings
serves/makes:
ready in:
over 5 hrs
over 5 hrs
6 reviews
7 comments
ingredients
3 pounds frozen chicken wings
1 bottle (12 ounce size) your favorite barbecue sauce
directions
Place the still frozen wings in the crock pot. Drizzle the barbecue sauce over the wings and toss gently to coat.
Cover the crock pot and cook on high for 4-6 hours or until the chicken is cooked through and the wings are tender.
To serve, remove the wings from the crock pot with a spoon and place in a bowl or on a serving platter. Serve with additional barbecue sauce if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
315 calories, 21 grams fat, 7 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 19, 2020
I tried this recipe and I loved it. Very simple to make.
December 21, 2016
I make this all the time and it's so easy. For those who asked, I don't remove the skin, not sure why you would. You can also carefully remove the wings and put them on a cookie sheet and broil them just before serving it you want the skin to crisp up a little. This is the easiest recipe to make.
I have 40 semi frozen wings, how long should they cook, unseparated, and how long under broiler to crisp them, or can they be baked instead of broiled, for how long on what temp?
There is no broiling step in this recipe.
I was looking for a simple recipe without a lot of added extras. I am going to try this tomorrow. Thank you for keeping it simple.
Do you remove the skins?. Some say cook it 4 hours, you say 6 hours. If I cook it longer does the sauce thicken up, or will the meat get dry? Or burnt. I have about 24 meaty full chicken wings.
The actual cook time will vary by crock pot manufacturers. If yours tends to cook on the "hot" side, then use a shorter cooking time so they don't dry out. The sauce won't thicken up with a longer cooking time because the crock pot creates steam which will keep the sauce from cooking away. Also, we didn't remove the skin when we tried the recipe but you can of course if you wish.
oI have a question for you. I have probably 24 meaty chicken wings fresh. If I skin them, and used a bottle of sauce, should I cook them maybe 4 hours on high? But do I need to turn them in the pot once or twice? Or does that wreck them, and cause the meat to fall off without the skins on? I thought that would make it less watery. I hope the sauce will stick to them good. Be a little sticky. ?
If the recipe doesn't call for turning them then I typically don't recommend touching them until the cook time is up. Every time you open the lid of the crock pot you let out steam and heat which can cause the ingredients to dry out and require a longer cooking time.
These are the type slow cooker receipes i like....some require son many ingredients, it ends up being so expensive. Will try this over the weekend, with salad as a side.
October 28, 2013
Used drummies and cooked on high for 4 1/2 hours and they were done. Will cook on low next time I think. Also might thaw the wings first because it made the sauce kind watery.
August 26, 2013
10 hours would be too long at least in my crock pot. I cooked these for 6 hours and they were definitely done so adjust as you need for your type of crock pot. I used a spicy bbq sauce because we like hot food and added some additional hot sauce for extra heat.
July 14, 2013
VERY good recipe. Wings were done in about 4 hours. Used big meaty ones too.
June 26, 2013
Reading the other review, I knew 6 hours on high would be too long so I cooked it on low instead. My only complaint is that putting the wings in frozen made the bbq sauce a little watery when it was all cooked. I was kinda hoping for a thicker sauce. I think next time I'll put in less sauce, use thawed wings, cook it for less time, and then add more sauce at the end to thicken it up a bit.
Granted, this recipe was extremely easy, but I knew it would be too easy to be great. If you want your wings soggy and falling off the bone, you'll enjoy it. As for myself, I like wings that I can pick up with my hands, especially when serving them in a party setting. I only cooked them 5 hours, as when I checked them, they were falling off the bone already. Going to try them for 4 hours on low next time and see if that turns out any better. Thank you though.
All crockpots cook a little differently, especially ones made within the last 5 years or so (they cook too "hot"). Unfortunately that means recipes that were tested or developed in more properly cooking crockpots don't work in some of the newer models with the cook times suggested. The problem is, it's sometimes hard to tell which type of crockpot the recipe was made in originally. I have one crockpot that cooks "hot" so I know that any recipe that calls for cooking something on high for 6 hours is going to waaay overcook it. I use that one on low for the same cook time. I have another crockpot that cooks at the more normal temperatures, and that one can cook just fine on high for 6 hours. It takes some experimenting.
Being without a stove for 2 weeks, I'm going to try something new, and try this recipe. I make my own BBQ sauce, but I added it just like it said to. Let's hope this comes out right. Will post later about how it went.