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.
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.
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!
Slow Cooker Barbecue Chicken Wings
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).
Recipe adapted from Slow Cooker Revolution.
Ralph says
So easy to make it so wonderful these will be my go-to
Sally Humeniuk says
Thanks, Ralph! Appreciate you taking the time to comment.
Erika says
These wings were very tender as is usually the case when slow cooking. However, I was very skeptical about the cumin, and rightly so, it was very overpowering. My family did not enjoy this recipe. I’m very disappointed that I wasted money on a pack of wings nobody liked.
Sally Humeniuk says
Hi Erika, This is the first time I’ve received feedback like this for this recipe so, as with a lot of dishes, everyone has their own taste. My family and others who swear it’s their favorite have never had an issue with the cumin. Sorry it didn’t work out to your taste.
Emily says
These were so good! I used 2 lbs of a mix of wings and legs since I was only cooking for 2 people. Still used the same amount of spices, and they cooked perfectly in 3 hours. You’re right about the wings being juicier too!
Dena says
Hi, about how long on high? 2 hours? My slow cooker is only high and automatic (recommended 7-8 hours).
Sally Humeniuk says
Hi Dena, I’d say about 3 hours.
robin says
Very good. What is the serving size for the nutritional information?
Sally Humeniuk says
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.
Kiersten says
Do they have to be thawed or will frozen wings work just the same?
Sally Humeniuk says
Hi Kiersten, I’ve never used frozen wings but many readers have commented here that frozen worked just fine.
Noelle says
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.
Sally Humeniuk says
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!
Dan says
Do you do the same amount of time for boneless wings n the crock pot? Thank you.
Sally Humeniuk says
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.
Joseph S. Devaney says
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?
Sally Humeniuk says
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.
Joseph S. Devaney says
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.
Sally Humeniuk says
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.
Sally Humeniuk says
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. 🙂
Rose says
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?
Sally Humeniuk says
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.
Fatmah says
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!
Sally Humeniuk says
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! 🙂
Susan Catlett says
Great method for tender wings. Rather than a rack, I broiled mine on Release foil, which worked out well.
Sally Humeniuk says
Hi Susan, what a great idea for no clean up! Thanks for sharing that tip and I’m glad you liked the wings. 🙂
Deniece says
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!
Sally Humeniuk says
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.
Tim Howard says
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!
Tim Howard says
I wound up*
Also I used a pineapple, ginger & rum bbq sauce…yum…
Nina says
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!
Sally Humeniuk says
Thanks, Nina! Glad you liked it and thanks for taking the time to comment. It means a lot!
Tania says
Can I season then the night before and then just put them in the show cooker the next day?
Sally Humeniuk says
Hi Tania, I don’t know why not. I’ve never done that but they should be just fine.
Nina says
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
Sally Humeniuk says
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!
Alicia says
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.
Sally Humeniuk says
Hi Alicia, Yes, you could put them back in the pot and turn it on warm. Thanks for stopping by!
Tonya - Football mom says
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!) 😂
Sally Humeniuk says
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. 🙂
kat says
I just did these for super bowl… awful… will stick to the deep frying way
Sally Humeniuk says
Kat, Sorry they didn’t work out for you.
Kim says
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.
Sally Humeniuk says
Hi Kim, That would work perfectly. Hope you like them!
Chris says
Have mine in the slow cooker now. Smell wonderful.
Broiler on high or low – does it matter?
Sally Humeniuk says
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!
Kristyn says
Hi sally! If I double the recipe and use 8 lbs frozen chicken wings, should I alter th cooking time? Thanks.
Sally Humeniuk says
Hi Kristyn, if you double the recipe and use frozen wings, add 3 extra minutes to the cooking time. Thanks for making the recipe!
Lori says
How long would frozen wings need for cooking, or do you recommend thawing first?
sally says
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.
Maxine New says
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!
sally says
Thanks for the tip, Maxine!
Stephanie says
I am making these for the Super Bowl! Can’t wait to try them!
Sally says
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! 🙂
Elin says
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.
Sally says
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!
Rosanne says
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
Sally says
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.
Donna says
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
Sally says
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. 🙂
Diane says
I would love to sign up for recipes.Thank you
Sally says
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. 🙂
Pete says
Can I do turkey drumsticks in this fashion? Never have been able to get a good drumstick out of the oven.
Sally says
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!
Ramie says
Do we add a BBQ sauce? If so, what do you recommend? Or am I missing that this makes it own sauce?
Sally says
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.
Kaya says
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.
Donna says
Looking forward to fixing these tonight. Sounds and looks really good!
Sally says
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. 🙂
Crystal says
Have you ever doubled the recipe? Do I have cook longer?
Sally says
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!
Polly says
Thank for this recipe! I will make this right now! What is the white sauce that you have in the picture?! thanks!!
Sally says
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. 🙂
Chelsea says
These are in my slow cooker right now!
Sally says
Hi Chels! Thanks for trying the wings, let me know how they turned out. 🙂
Julie says
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?
Sally says
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. 🙂
Shanell says
I made these the other night and everyone loved them! Even my picky 5 year old!
Andi says
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!
Sally says
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.
Tina says
I don’t have a wire cooling rack. should I just put them on the pan or will they stick?
Sally says
Hi Tina, they might stick just a little on the pan, but I think they’ll still be totally fine this way.
Erin says
I’m taking these to church Sunday. Can I skip the broiling step?
Sally says
Absolutely, they will still be delicious just out of the slow cooker. 🙂
Gale Wells says
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.
Sally says
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.
CAROLE RASCOE says
Excellent, worth 10 stars
Sally Humeniuk says
Why thank you, Carole! 🙂
Brody says
I made these tonight. They were very tasty. My wife loved them also. This recipe is a keeper. Thanks for sharing!
Sally says
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.
Melinda says
Can you use boneless chicken breasts.
Willow | Will Cook For Friends says
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. 🙂
Sally says
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. 🙂
Kim says
My house smells heavenly with these wings! Another successful GDM recipe! Great game day food!
Sally says
Thanks Kim! A good friend of mine was just telling me how popular these would be for college football parties. 😉
Allison says
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!!
Sally says
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! 🙂
Debbie says
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!
Lizzie says
I don’t have a slow cooker but this sound so delicious!!
Is there another way I could do it?
Thanks xx
Sally says
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.
Lizzie says
Thank you so much, this sounds so great 🙂
Excited to try them 🙂 🙂
Sally says
You’re welcome Lizzie! Let me know what you think of them. 🙂
Corey says
I’m thinking about adding some honey to make them honey BBQ. Any suggestions on how much?
Sally says
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!
Sandy says
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!
Sally says
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.
jess says
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?
Daisiemae says
Instead of broiling the chicken at the end, would it be OK to put it on the grill for that nice char?
Sally says
Hi Daisiemae! For sure. The grill would make them even more fabulous! Thanks for posting.
Susie says
Does this work with both frozen and thawed? How should I have chicken wings before shaking in rub?
Sally says
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.
Sue Ann says
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.
Sally says
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!