Slow Cooker Chicken Wings Recipe

Chicken wings: The main protein of the dish, providing a juicy and tender texture when slow-cooked.

Bbq sauce: Adds a smoky, tangy flavor to the wings, creating a delicious coating.

Honey: Provides a touch of sweetness that balances the tanginess of the bbq sauce.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Onion powder: Adds depth and a mild onion flavor to the sauce.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of spice and enhances the overall taste.

To achieve a crispy texture on your chicken wings after slow cooking, transfer them to a baking sheet and broil them in the oven for 3-5 minutes. This will caramelize the bbq sauce and give the wings a delightful crunch.

• chicken wings - Substitute with chicken drumettes: Drumettes are similar in size and texture to wings and will cook similarly in a slow cooker.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements chicken well.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative to honey.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor and add a bit of texture to the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.

• Transfer the cooled wings to an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.

• For short-term storage, place the container in the refrigerator. The wings will stay fresh for up to 3-4 days.

• If you plan to keep the wings longer, freezing is the way to go. Lay the wings out on a baking sheet lined with parchment paper, ensuring they don't touch each other. Freeze them for about 1-2 hours until they are solid.

• Once the wings are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. The wings can be stored in the freezer for up to 3 months.

• When you're ready to enjoy the wings again, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with aluminum foil and bake for about 15-20 minutes, or until they are heated through and crispy.

• For an extra burst of flavor, brush the wings with a little more bbq sauce before reheating. This will give them a fresh, saucy finish.

• If you prefer a quicker method, you can also reheat the wings in the microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes. Check and heat in additional 30-second intervals if needed.

• Serve the reheated wings hot, and enjoy them as if they were freshly made!

• Preheat your oven to 375°F. Place the chicken wings on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until they are heated through and the skin is crispy.

• Use a microwave-safe dish to reheat the chicken wings. Cover the dish with a damp paper towel to keep them moist. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating.

• For a stovetop method, heat a skillet over medium heat. Add a splash of olive oil or butter to the pan. Place the chicken wings in the skillet and cook for about 5-7 minutes, turning occasionally until they are heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F. Arrange the chicken wings in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• For a slow cooker method, place the chicken wings back in the slow cooker. Add a bit more bbq sauce if needed to keep them moist. Heat on low for about 1 hour or until they are warmed through.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, perfect for making tender chicken wings.

• Mixing bowl: A bowl used to combine the bbq sauce, honey, garlic powder, onion powder, salt, and pepper.

• Measuring cups: Used to measure the bbq sauce and honey accurately.

• Measuring spoons: Used to measure the garlic powder, onion powder, salt, and black pepper precisely.

• Tongs: Handy for placing the chicken wings into the slow cooker and for serving them once cooked.

• Serving platter: A dish to present the hot and tender chicken wings once they are ready to be enjoyed.

Pre-mix the sauce: Combine the bbq sauce, honey, and spices the night before to save time in the morning.

Use pre-cut wings: Purchase pre-cut chicken wings to avoid the hassle of cutting them yourself.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick release: After cooking, place the wings under the broiler for a few minutes to get a crispy finish quickly.