↑

Good Dinner Mom

Sharing Love through Good Food

  • Home
  • Recipes
    • The Main Dish
      • Chicken & Poultry
      • Beef & Meat
      • Slow Cooked Meals
      • Meatless Main Dish
      • Fish & Seafood
      • Soups, Stews & Chili
      • One Pot Meals
      • Breakfasts & Brunch
      • Eggs
    • Fresh from the Bakery
      • Bakery
      • Bread & Biscuits
      • Cakes
      • Cheesecake
      • Chocolate
      • Cookies, Bars & Brownies
      • Fruit Desserts
      • Jams, Jellies & Preserves
      • Muffins & Pastries
      • Pastries & Pie
      • Tarts
    • On The Side
      • Salads & Salad Dressings
      • Side Dishes
    • Hors d’oeuvres & Party Fare
      • Appetizers
      • Condiments, Dips & Sauces
      • Snacks
    • Frozen Treats, Drinks & Smoothies
      • Beverages & Smoothies
      • Frozen Treats
    • Even More Healthy
      • Gluten Free
      • Quinoa
      • Vegan
      • Vegetarian
    • Instant Pot/Pressure Cooker
    • Holiday Recipes
    • 30 Minutes or Less
    • Cuisines
      • Asian
      • Italian
      • Mediterranean
      • Mexican
  • Shop
  • About
    • About Good Dinner Mom
    • Where I Live
    • Backyard Chickens
    • Contact

Good dinner recipeswhen you subscribe for recipes

Thank you!

You have successfully joined our subscriber list.

.
  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop

Slow Cooker Barbecue Chicken Wings

114 Comments

Jump to Recipe - Print Recipe

Slow cooker barbecue chicken wings cook to a tender fall-off-the-bone perfection in your slow cooker and then crisp up under the broiler.


 Barbecue Chicken Wings on a black plate with dip on the side
These barbecue chicken wings cook to tender perfection in your slow-cooker and then become crispy and nicely charred under your broiler. So toss them in the Crockpot and forget about them for several hours because you have better things to do. Then just before serving, make use of that broiler for smokehouse flavor and crispness.

The recipe starts with a nice barbecue rub that you toss together in a zip-lock bag. And then you coat them with just the right amount of your favorite barbecue sauce before slow cooking. You can use any sauce, or you could make this easy homemade barbecue sauce that tastes like it was simmered for hours with just-right flavor.

 Barbecue sauce in a white bowl with a spoon

I used chicken wings for this recipe, but it would be equally amazing with drumsticks or chicken thighs. The meat was ready to fall off the bone out of the slow cooker. And the final minutes under the broiler made them crispy-delicious. No one will know how easy this was, but they’ll love them so make plenty!
Barbecue Chicken Wings on a black plate with dip on the side

barbecue chickens on a plate
Pin
Print Recipe
4.56 from 9 votes

Slow Cooker Barbecue Chicken Wings

These barbecue chicken wings become tender in your slow-cooker and finish up with a crispy outside under the broiler for the perfect barbecue chicken for any party or meal.
Course Slow cooker
Cuisine Barbecue
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 people
Calories 503
Author Sally Humeniuk

Ingredients 

  • 1 Tablespoon brown sugar
  • 1 Tablespoon sweet paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 pounds chicken wings and drummettes, or chicken drumsticks, trimmed. See Note
  • 1 ½ cups barbecue sauce, divided
  • Vegetable oil spray

Instructions

  • Mix 1 Tablespoon sugar, 1 Tablespoon paprika,1 teaspoon mustard, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne, 1 teaspoon salt, and 1 teaspoon pepper together. Place ingredients in large plastic zip-lock bag. Dump 4 pounds chicken wings or drumsticks into bag and shake until all chicken is coated; transfer to slow cooker. Pour ½ cup of the barbecue sauce over chicken and stir to coat. Cover and cook until chicken is tender, 3-4 hours on low for wings, 4-6 hours on low for drumsticks.
  • Position oven rack 10 inches from broiler element and heat on high. Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid that remains in slow cooker.
  • Brush chicken with ½ cup more barbecue sauce and broil until lightly charred and crisp (to your liking), about 10 to 15 minutes. Flip chicken over, brush with remaining ½ cup barbecue sauce, and continue to broil until lightly charred and crisp on second side, 5 to 10 minutes longer. Serve.

Note about Drumsticks:

  • I've made these with wings and drumsticks and the wings do turn out much more juicy and have more flavor. Drumsticks are good, but we all prefer the wings.

Notes

  • A pound of chicken wings usually contains 4 to 5 whole wings. So the serving size listed in this recipe is around 8 chicken wing pieces for each person (the drumette and wingette).
Nutrition Facts
Slow Cooker Barbecue Chicken Wings
Amount Per Serving
Calories 503 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 125mg42%
Sodium 1243mg54%
Potassium 459mg13%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 25g28%
Protein 30g60%
Vitamin A 1010IU20%
Vitamin C 1.6mg2%
Calcium 49mg5%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Slow Cooker Revolution.
Slow Cooker BBQ Chicken Wings pinterest pin

You might also like

  • Slow Cooker Thai Chicken Soup
  • Sweet Heat Chicken Wings
    Sweet Heat Roasted Chicken Wings
  • Cajun Spiced Chicken Wings

Published on January 27, 2014

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Dena says

    December 23, 2022 at 4:55 PM

    Hi, about how long on high? 2 hours? My slow cooker is only high and automatic (recommended 7-8 hours).

    Reply
    • Sally Humeniuk says

      December 23, 2022 at 6:07 PM

      Hi Dena, I’d say about 3 hours.

      Reply
  2. robin says

    December 7, 2022 at 4:30 PM

    Very good. What is the serving size for the nutritional information?

    Reply
    • Sally Humeniuk says

      December 8, 2022 at 9:10 AM

      Hi Robin, a pound of wings usually contains about 4 or 5 whole wings, so per person, it’s safe to say at least 8 wing halves.

      Reply
  3. Kiersten says

    September 13, 2022 at 11:55 AM

    Do they have to be thawed or will frozen wings work just the same?

    Reply
    • Sally Humeniuk says

      September 13, 2022 at 6:30 PM

      Hi Kiersten, I’ve never used frozen wings but many readers have commented here that frozen worked just fine.

      Reply
  4. Noelle says

    February 9, 2022 at 8:08 AM

    Hello! I would love to make these wings for the superbowl. I’m on a tight schedule as I have my son’s birthday party and church on Sunday as well. Can I make these wings in just the crockpot? No broiling after? I know the skin won’t be crispy but not sure if that would work with your recipe.

    Reply
    • Sally Humeniuk says

      February 10, 2022 at 3:53 PM

      Hi Noelle, You can make the wings in the crockpot and not broil afterwards. I would check out my BBQ Chicken Wings in the Slow Cooker recipe and follow those cooking instructions. They’re also super popular but it’s an older recipe so the pictures aren’t the best. Thanks for making them for the Superbowl. You won’t be sorry!

      Reply
  5. Dan says

    November 23, 2021 at 9:41 PM

    Do you do the same amount of time for boneless wings n the crock pot? Thank you.

    Reply
    • Sally Humeniuk says

      November 24, 2021 at 8:52 AM

      Hi Dan, I’ve never made this recipe with boneless wings and feel that if you cook them for the same amount of time they’ll pretty much fall apart. I would check them at the 2 hour mark and see if they seem done, but I’m thinking 2 1/2 hours max for this recipe with boneless wings.

      Reply
  6. Joseph S. Devaney says

    October 25, 2021 at 7:33 PM

    I’m new to cooking. Please be patient with me. I don’t understand the directions which read, “Place a wire cooling rack on an aluminum foil-lined rimmed baking sheet and coat the wire rack with vegetable oil spray. Transfer chicken to prepared baking sheet.” If the cooling rack goes on top of the baking sheet, and the chicken is transferred to the baking sheet, what’s the purpose of the cooling rack? Or does it mean the chicken wings are placed on the cooling rack, and the baking sheet catches the excess sauce?

    Reply
    • Sally Humeniuk says

      October 25, 2021 at 8:12 PM

      Hello Joseph, and welcome to the world of cooking! I’m happy to help you to understand any of my recipes. 🙂 So you first put aluminum foil on the baking sheet, then place the cooking rack on top of the tin foil. Spray the cooking rack with cooking spray, then place the chicken on the rack. This helps so the chicken gets just enough sauce on it so it’s not swimming in the sauce. Yes, the excess sauce will drip down onto the foil and the chicken will crisp up nicely. The cooking spray prevents the chicken from sticking to the cooking rack, of course. If you put the chicken directly on the foil and add the sauce, then there’s so much sauce that the chicken isn’t exposed enough to get crispy. I hope this helps. Let me know if you still don’t understand or if you need help with anything else. I’m honored that you’ve chosen one of my recipes as one of your first.

      Reply
      • Joseph S. Devaney says

        October 25, 2021 at 8:33 PM

        This makes perfect sense. Thank you so much! And thanks for the lightning-quick response! I was thinking I would not have enough spice mix to coat 4.66 pounds of wings so I doubled the amount called for in the recipe. I’m now thinking it is too much.

        Reply
        • Sally Humeniuk says

          October 25, 2021 at 8:42 PM

          If you haven’t already added the spices, just sprinkle what looks like a good amount to you and save the rest. It will keep for a long time. You can just put on a sandwich bag if you don’t have a small jar with lid. It can be sprinkled on any meat before cooking or even potatoes.

          Reply
          • Sally Humeniuk says

            October 25, 2021 at 8:43 PM

            And if you’ve already added the spice to the chicken, just pour another 1/4 cup of water over the chicken and that should make the spices a little less strong. 🙂

  7. Rose says

    October 24, 2021 at 1:40 PM

    I plan on making, but don’t have a broiler.
    I do have a convection microwave. Do you think they would crisp up in that?

    Reply
    • Sally Humeniuk says

      October 25, 2021 at 3:26 PM

      Hi Rose, I’m not sure, but you could try. The broiler helps to crisp the outside of the wings so if your convection microwave is able to do that with other foods, it should work. I’ve never worked with a convection microwave so I apologize that I can’t be of more help.

      Reply
  8. Fatmah says

    June 20, 2021 at 12:22 AM

    5 stars
    hi I will be making this for a large party and was wondering if this would also work in a Electric roaster which is a larger than the average slow cooker? if so would i need to adjust the time and/or temperature? will be serving about 90ish people!

    Reply
    • Sally Humeniuk says

      June 23, 2021 at 7:30 AM

      Hi Fatmah, I’m sure it will work in a large roaster but I’ve never done this. My best guess is the cooking time will be the same as for a slow cooker as long as you keep the temperature pretty low in the roaster, like 300 degrees? Good luck and thanks for considering my recipe for such a large group! 🙂

      Reply
  9. Susan Catlett says

    June 5, 2021 at 9:22 AM

    5 stars
    Great method for tender wings. Rather than a rack, I broiled mine on Release foil, which worked out well.

    Reply
    • Sally Humeniuk says

      June 9, 2021 at 10:14 AM

      Hi Susan, what a great idea for no clean up! Thanks for sharing that tip and I’m glad you liked the wings. 🙂

      Reply
  10. Deniece says

    July 8, 2020 at 12:02 PM

    These turned out amazing! My husband said they were a homerun and he’s pretty picky! We had them last week and are already making them to eat again for dinner tonight! Thanks for the great recipe!

    Reply
    • Sally Humeniuk says

      July 9, 2020 at 7:22 AM

      Thanks so much, Deniece! I’m glad they were a success and it means a lot that you took the time to come by and comment.

      Reply
  11. Tim Howard says

    May 27, 2020 at 10:57 PM

    5 stars
    I wouldn’t up using strips instead and they came out good. Today I doubled the spice and made 3” chunks out of 8 pounds of chicken breasts, pulling it from the liquid and spreading it. I pulled out a portion and sauced it, it’s delicious, I’m gonna go now and Finnish my dinner. Thanks!

    Reply
    • Tim Howard says

      May 27, 2020 at 11:00 PM

      I wound up*

      Also I used a pineapple, ginger & rum bbq sauce…yum…

      Reply
  12. Nina says

    March 2, 2020 at 5:57 AM

    5 stars
    These were fantastic, falling off the bone! I had fresh drummettes and I could not believe the flavor. I will definitely use this recipe in the future. Thanks so much!

    Reply
    • Sally Humeniuk says

      March 3, 2020 at 8:23 AM

      Thanks, Nina! Glad you liked it and thanks for taking the time to comment. It means a lot!

      Reply
  13. Tania says

    February 1, 2020 at 1:59 PM

    Can I season then the night before and then just put them in the show cooker the next day?

    Reply
    • Sally Humeniuk says

      February 1, 2020 at 5:27 PM

      Hi Tania, I don’t know why not. I’ve never done that but they should be just fine.

      Reply
  14. Nina says

    May 23, 2018 at 10:13 PM

    5 stars
    Hello! This is one of my favorite recipes ever! My guy doesn’t like BBQ foods much, but he loves these. Well done!
    I’m wondering if I could cook these on high in the crock pot? Would 4 pounds of party wings on high take 1 1/2 hours or will i lose that fall off the bone

    Reply
    • Sally Humeniuk says

      May 24, 2018 at 4:31 PM

      Hi Nina! I’m so glad this recipe is such a success for you. 🙂 I’m sure the wings on high for 1 1/2 hours will be perfect!

      Reply
      • Alicia says

        September 27, 2018 at 6:27 PM

        After you put them in the over can you then put the chicken back in the pot ? I’m taking them to a potluck and never made them before.

        Reply
        • Sally Humeniuk says

          September 27, 2018 at 9:33 PM

          Hi Alicia, Yes, you could put them back in the pot and turn it on warm. Thanks for stopping by!

          Reply
  15. Tonya - Football mom says

    April 14, 2018 at 4:47 PM

    5 stars
    Hi Sally, I’ve made this recipe several times and it’s always a winner!! This summer my son is coming home from his freshman year at college and this was his #1 request!! (Of course he requested enough for at least 5 of his friends!) 😂

    Reply
    • Sally Humeniuk says

      April 14, 2018 at 10:06 PM

      Tonya, this totally just made my weekend! I’m so glad you love the recipe as much as we do and tell your son THANK YOU! from me. 🙂

      Reply
  16. kat says

    February 5, 2018 at 12:27 AM

    1 star
    I just did these for super bowl… awful… will stick to the deep frying way

    Reply
    • Sally Humeniuk says

      February 5, 2018 at 3:53 AM

      Kat, Sorry they didn’t work out for you.

      Reply
  17. Kim says

    February 4, 2018 at 8:20 PM

    Trying these tonight for the super bowl. This might be a dumb question but my crock pot has 4 and 6 hours under high and 8 and 10 hours under low. Recipe states cook 3-4 hours on low. So I’m figuring I can put it on 8 hours and just set a timer for 3-4 hours.

    Reply
    • Sally Humeniuk says

      February 5, 2018 at 3:52 AM

      Hi Kim, That would work perfectly. Hope you like them!

      Reply
  18. Chris says

    February 4, 2018 at 6:07 PM

    Have mine in the slow cooker now. Smell wonderful.

    Broiler on high or low – does it matter?

    Reply
    • Sally Humeniuk says

      February 4, 2018 at 6:30 PM

      Hi Chris, either works but personally I like to use low because I feel like I can control the crisp better that way and get it more even without burnt spots but it does take a bit longer using low. Thanks for making the recipe!

      Reply
  19. Kristyn says

    February 1, 2018 at 3:44 PM

    Hi sally! If I double the recipe and use 8 lbs frozen chicken wings, should I alter th cooking time? Thanks.

    Reply
    • Sally Humeniuk says

      February 1, 2018 at 5:07 PM

      Hi Kristyn, if you double the recipe and use frozen wings, add 3 extra minutes to the cooking time. Thanks for making the recipe!

      Reply
  20. Lori says

    October 17, 2017 at 10:07 PM

    How long would frozen wings need for cooking, or do you recommend thawing first?

    Reply
    • sally says

      October 18, 2017 at 12:53 AM

      Hi Lori, You should definitely thaw the chicken first. Frozen meat, especially chicken is not recommended in a slow cooker. Since the slow cooker runs on lower heat for the entire cook time, the wings will be at a dangerously low temp for too long to get rid of bad bacteria. See my article on the blog about slow cooker tips. It addresses this better. Thanks for stopping by and I hope you love the wings as much as we do.

      Reply
  21. Maxine New says

    September 14, 2017 at 10:32 PM

    5 stars
    Great recipe. To those without a broiler I cooked mine on the stove top with some of the left over liquid in the crockpot. Came out crisp and perfect!

    Reply
    • sally says

      September 15, 2017 at 6:54 PM

      Thanks for the tip, Maxine!

      Reply
  22. Stephanie says

    February 4, 2017 at 6:57 PM

    I am making these for the Super Bowl! Can’t wait to try them!

    Reply
    • Sally says

      February 4, 2017 at 7:59 PM

      Hi Stephanie and welcome! This is one of my most popular recipes and I have friends who won’t do Super Bowl without them (and I’m making them too!), so you’re in good company. Let me know what you think! 🙂

      Reply
  23. Elin says

    February 4, 2017 at 2:45 AM

    Oh, holy cow! This sounds so good! I’ll be making them this morning with sweet potatoes in the bottom so my husband can take them to work this afternoon. Then I’m going to do them again with ribs and another time with thighs.

    I just had breakfast and my mouth is watering in anticipation.

    Reply
    • Sally says

      February 4, 2017 at 7:41 AM

      Hi Elin, I’ve never made these with veggies in the pot so let me know how that turns out for you. Thanks for stopping by and taking the time to comment!

      Reply
  24. Rosanne says

    January 31, 2017 at 7:19 AM

    Going to make these today but I have a rack of ribs too. Do you think I could throw them in the crockpot with the wings

    Reply
    • Sally says

      January 31, 2017 at 7:31 AM

      Hi Rosanne, The ribs will need much more time to cook than the wings, so it isn’t really something I’d try. But I guess if you removed the wings and let the ribs cook for at least another hour, it might work.

      Reply
  25. Donna says

    January 23, 2017 at 8:21 PM

    Love! Love! Love! I made them without the cumin because i didn’t have any ?. I made them with chicken wings but now, as I speak, making them with chicken thighs. Can’t wait to try them. Thanks so much for an easy, no fuss recipe that is full of flavor.

    Donna

    Reply
    • Sally says

      January 24, 2017 at 6:28 AM

      Hi Donna! I’m so glad the recipe worked out for you! And with chicken thighs too. Thanks for taking the time to stop by and comment. It means a lot. 🙂

      Reply
  26. Diane says

    January 22, 2017 at 6:42 PM

    I would love to sign up for recipes.Thank you

    Reply
    • Sally says

      January 22, 2017 at 8:03 PM

      Hi Diane, Thanks so much for wanting to receive regular notifications of my recipes! I’ve signed you up and you should get a notification in your email box soon. If you don’t simply go to my homepage and scroll to the bottom of the the page and insert your email address. Thanks again and have a great week. 🙂

      Reply
  27. Pete says

    January 21, 2017 at 8:29 AM

    Can I do turkey drumsticks in this fashion? Never have been able to get a good drumstick out of the oven.

    Reply
    • Sally says

      January 21, 2017 at 10:17 AM

      Hi Pete, I don’t see why not. I’ve never done it but I bet it’ll be amazing. Let me know how they turn out for you!

      Reply
  28. Ramie says

    January 15, 2017 at 9:54 AM

    Do we add a BBQ sauce? If so, what do you recommend? Or am I missing that this makes it own sauce?

    Reply
    • Sally says

      January 15, 2017 at 10:01 AM

      Yes Ramie, one of the ingredients is 1 1/2 cups BBQ sauce. We love Trader Joe’s TJ’s barbecue sauce but if you don’t have a Trader Joe’s nearby, Sweet Baby Ray’s is a favorite of ours. I also make my own but that’s not necessary for these to be delicious.

      Reply
  29. Kaya says

    January 8, 2017 at 5:16 PM

    Made these tonight,they were so good..I didn’t make the bbq sauce,I bought some sweet baby rays bbq sauce instead,..it was so delicious,falling off the bone.

    Reply
  30. Donna says

    December 27, 2016 at 11:15 AM

    Looking forward to fixing these tonight. Sounds and looks really good!

    Reply
    • Sally says

      December 27, 2016 at 2:44 PM

      Thanks Donna! I have friends who won’t ever watch the Super Bowl without these wings so I think you’ll be happy with them. 🙂

      Reply
  31. Crystal says

    November 25, 2016 at 12:33 PM

    Have you ever doubled the recipe? Do I have cook longer?

    Reply
    • Sally says

      November 25, 2016 at 7:45 PM

      Hi Crystal, Sorry for the delay in my reply. We’ve been without the internet most of the day. I’ve doubled the recipe several times and I sometimes cook the wings maybe an extra half hour, but not by much. You’ll be able to tell that they’re ready because they’ll look like they’re ready to fall off the bone. Hope I gave you my answer in time. Thanks for making the recipe!

      Reply
  32. Polly says

    November 18, 2016 at 5:57 AM

    Thank for this recipe! I will make this right now! What is the white sauce that you have in the picture?! thanks!!

    Reply
    • Sally says

      November 18, 2016 at 7:08 AM

      Hi Polly, the white “sauce” was cole slaw. The lighting washed out the colors on it though so it does appear all white. Trust me, you won’t need any other sauce for these wings. Let me know how you like them. 🙂

      Reply
  33. Chelsea says

    November 14, 2016 at 1:54 PM

    These are in my slow cooker right now!

    Reply
    • Sally says

      November 15, 2016 at 6:36 AM

      Hi Chels! Thanks for trying the wings, let me know how they turned out. 🙂

      Reply
  34. Julie says

    July 31, 2016 at 7:16 PM

    I was wondering if I could quarter some small white potatoes and put them in the crockpot on bottom with the wings on top? Would this work so I could have barbecued potatoes and have the juices/bbq sauce from the wings flavor them?

    Reply
    • Sally says

      August 1, 2016 at 2:48 PM

      Hi Julie, I’ve never done this but I don’t see why not. Let me know how it turns out! Thanks for giving the recipe a try. 🙂

      Reply
  35. Shanell says

    July 28, 2016 at 1:13 PM

    I made these the other night and everyone loved them! Even my picky 5 year old!

    Reply
  36. Andi says

    July 13, 2016 at 5:10 PM

    I made your crock pot wings and we both loved them. I cooked them the night before then refrigerated them and put on the grill the next night. I used Stubbs BBQ sauce. This recipe is a keeper!

    Reply
    • Sally says

      July 13, 2016 at 10:32 PM

      Hi Andi, Love the idea of finishing these off on the grill! Thanks for stopping by and I’m glad the chicken wings were a success.

      Reply
  37. Tina says

    May 23, 2016 at 11:03 AM

    I don’t have a wire cooling rack. should I just put them on the pan or will they stick?

    Reply
    • Sally says

      May 23, 2016 at 12:56 PM

      Hi Tina, they might stick just a little on the pan, but I think they’ll still be totally fine this way.

      Reply
  38. Erin says

    April 16, 2016 at 1:33 PM

    I’m taking these to church Sunday. Can I skip the broiling step?

    Reply
    • Sally says

      April 16, 2016 at 3:01 PM

      Absolutely, they will still be delicious just out of the slow cooker. 🙂

      Reply
  39. Gale Wells says

    April 3, 2016 at 12:17 PM

    I tripled the coating for wings & thighs, still not enough. Added 1/2 cup of soy and 1/4 cup honey, now we will see. I do like the spice mixture that is used. Will cook for about 6 hours.

    Reply
    • Sally says

      April 3, 2016 at 12:44 PM

      Gale, I’ve never had to double or triple the sauce and the wings always look just as pictured, plenty of sauce on them. Also, moisture will collect in the slow cooker as they cook. Chicken wings, being kind of “skinny” cook pretty fast so 6 hours should be the longest you’ll need. Thanks for your comment.

      Reply
      • CAROLE RASCOE says

        September 14, 2019 at 4:09 PM

        5 stars
        Excellent, worth 10 stars

        Reply
        • Sally Humeniuk says

          September 14, 2019 at 11:37 PM

          Why thank you, Carole! 🙂

          Reply
  40. Brody says

    January 22, 2016 at 4:19 PM

    I made these tonight. They were very tasty. My wife loved them also. This recipe is a keeper. Thanks for sharing!

    Reply
    • Sally says

      January 22, 2016 at 8:28 PM

      Hi Brody, thanks for trying the recipe and I’m glad you both liked it! Have a great weekend and I hope you come back soon.

      Reply
  41. Melinda says

    January 20, 2016 at 9:22 AM

    Can you use boneless chicken breasts.

    Reply
  42. Willow | Will Cook For Friends says

    January 16, 2016 at 8:56 PM

    These sound SO AMAZING, Sally! I have been craving bbq chicken wings for a while, now, but just haven’t gotten up the gumption to make some. I love the idea of throwing them under the broiler at the end, that seems so much less fussy than trying to grill them or pan-fry them. 🙂

    Reply
    • Sally says

      January 16, 2016 at 9:27 PM

      Willow! These really are The Bomb when it comes to chicken wings. Everyone raves about them and they’re fall off the bone delicious. I hope you’ll give them a try new friend. 🙂

      Reply
  43. Kim says

    September 3, 2015 at 5:23 PM

    My house smells heavenly with these wings! Another successful GDM recipe! Great game day food!

    Reply
    • Sally says

      September 3, 2015 at 8:33 PM

      Thanks Kim! A good friend of mine was just telling me how popular these would be for college football parties. 😉

      Reply
  44. Allison says

    July 15, 2015 at 5:09 PM

    hi ~ I am going to make these for dinner tomorrow but don’t need 4lbs of chicken. If I used 1 1/2lbs would I adjust the cooking time? Thanks for the yummy looking recipe, my kids are really excited!!

    Reply
    • Sally says

      July 15, 2015 at 6:24 PM

      Hi Alison, I would lower the cooking time to 2 1/2 or MAYBE 3 hours. Kids do love these. Let me know how they turn out and thanks so much for trying them! 🙂

      Reply
  45. Debbie says

    June 21, 2015 at 5:54 PM

    I made these wings for dinner tonight and made your homemade sauce to brush on the wings while broiling. I cut back a bit on the hot sauce and cayenne pepper because we don’t like it too hot. I got a strong taste of cumin so next time I will cut back on the cumin in the sauce.
    Hubby isn’t a big fan of BBQ but he loved these wings! Thank you for a great recipe!

    Reply
  46. Lizzie says

    April 16, 2015 at 1:55 AM

    I don’t have a slow cooker but this sound so delicious!!
    Is there another way I could do it?

    Thanks xx

    Reply
    • Sally says

      April 16, 2015 at 9:21 AM

      Hi Lizzie, The success of this recipe is, in part, to the tenderness that comes from cooking the wings slow and low in the slow cooker. That being said, you could follow the same process, but bake the wings in a large baking dish in a low oven. I would heat the oven to 350F degrees and then immediately lower the temperature to 275F degrees as soon as you put the wings in (covered with foil). Bake for about 3 hours like this, then test for doneness using a meat thermometer (165F degrees). Good luck and thanks for coming by.

      Reply
      • Lizzie says

        April 16, 2015 at 9:20 PM

        Thank you so much, this sounds so great 🙂
        Excited to try them 🙂 🙂

        Reply
        • Sally says

          April 16, 2015 at 10:13 PM

          You’re welcome Lizzie! Let me know what you think of them. 🙂

          Reply
  47. Corey says

    November 13, 2014 at 2:33 PM

    I’m thinking about adding some honey to make them honey BBQ. Any suggestions on how much?

    Reply
    • Sally says

      November 13, 2014 at 4:05 PM

      Hi Corey, To the 1 cup of BBQ sauce that you are going to brush over the wings at the end (before you place them under the broiler), I’d add only 2 or 3 tablespoons of honey and then watch them since the natural sugar of the honey might make them burn easily. I’m giving this recommendation based on using a BBQ sauce that is not already super sweet. If you use my homemade recipe that is linked to the post, 3 tablespoons should be great. Thanks for making them and I think the honey will be delightful!

      Reply
  48. Sandy says

    October 16, 2014 at 8:44 AM

    This recipe sounds delicious and easy. In your directions, you list adding onion powder after the garlic powder but your ingredient list doesn’t have it or the quantity needed. Would you please let us know how much onion powder we need for the recipe. Thanks!

    Reply
    • Sally says

      October 16, 2014 at 9:29 AM

      Sandy, thanks for pointing that out for me. I just went in and corrected the recipe. Hope you enjoy them. We love them! Thanks for your comment.

      Reply
  49. jess says

    October 10, 2014 at 10:13 AM

    I guess it’s a little unclear to me from your answer, but can I put the wings in the slow cooker, with sauce, completely frozen?

    Reply
  50. Daisiemae says

    September 25, 2014 at 7:43 AM

    Instead of broiling the chicken at the end, would it be OK to put it on the grill for that nice char?

    Reply
    • Sally says

      September 25, 2014 at 7:55 AM

      Hi Daisiemae! For sure. The grill would make them even more fabulous! Thanks for posting.

      Reply
  51. Susie says

    September 13, 2014 at 9:54 AM

    Does this work with both frozen and thawed? How should I have chicken wings before shaking in rub?

    Reply
    • Sally says

      September 14, 2014 at 7:24 PM

      Hi Susie, Sorry I’m late in my reply. We were out of town for the weekend and away from internet service. Yes, this recipe works great with previously frozen wings and I just trim them up before shaking in the rub. I like to trim off a lot of the skin but that’s just my preference.

      Reply
  52. Sue Ann says

    January 27, 2014 at 11:06 AM

    Sounds delicious and can’t wait to try.
    Question – what is meant by “separated” chicken wings?
    Also regarding skin…do you mean to say to take off all the skin on the wings?
    Thanking you in advance.

    Reply
    • Sally says

      January 27, 2014 at 11:25 AM

      Hi Sue Ann, I will go into the recipe and clarify since both those points can be unclear. But for separated, I just meant for the drummette and other wing section to be separated (basically how they usually come from the meat counter). And I usually cut off as much loose skin from my wings as I can, but that is just my preference. At the very least, just trim up the loosest portion. Thanks for your comment and I’d love to hear what you think of them!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

Find a recipe:

Latest Recipes

Stuffed Jalapeños

Delicious Spiced Pear Oatmeal Recipe

Pumpkin Cinnamon Roll Cake

Halloween neapolitan cookies layered on black board. Cookies are purple black and natural with M&M's on them.

Halloween Neapolitan Cookies

Blueberry muffin cookies on white parchment with blueberries in a bowl above.

Blueberry Muffin Cookies

Two Creamy Zucchini Quiches with ingredients on the side

Creamy Zucchini Quiche

  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
  • Shop
macaroni and cheese with peas asparagus and basil
The best Chinese Chicken Salad is right here with fresh vegetables, tender chicken and amazing Asian peanut salad dressing. Ready in under 30 minutes.
Oven Baked Chowder
Privacy Policy
Copyright ©2023, Good Dinner Mom. All Rights Reserved.
Design by Pixel Me Designs