Crock Pot Chicken Wings

By Lucy Parissi

5 from 1 vote

, Updated Sep 28, 2025

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Looking for a tasty chicken wing recipe that you can make in the crock pot? Look no further! My sticky Crock Pot Chicken Wings in a sweet and tangy sauce will have your taste buds singing!!

Messy food is always the BEST food, am I right?? I mean, it’s impossible to eat chicken wings without getting a little messy but oh-so-worth it. Especially if we are talking about sticky, tender and flavor-packed wings that taste AMAZING yet are super easy to make.

The perfect game day snack or easy shared appetizer and, best news yet, your slow cooker does all the work! No deep frying or fussy prepping required – this is pretty much a dump and go recipe you will be making again and again!

Slow Cooker Wings Ingredients

Take a look at the ingredients list for the perfect balance of sweet / tangy / spicy chicken wings!

• Chicken wings: you can use whole wings or wingettes (also called “flats”) and drumettes, which is basically a whole wing cut in two sections with the wing tips removed.
• Seasoning: sweet smoked paprika, pinch cayenne pepper, garam masala, garlic powder, dried parsley, salt and white pepper.
• Garlic: plenty of freshly minced garlic.
• Light soy sauce, mild sweet chili sauce, lime juice and olive oil.
• Chopped parsley or cilantro to garnish for a pop of color!

How to Make Crock Pot Chicken Wings

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Pat the wings dry using paper towels (do not rinse!). Place in a large ziplock bag or a suitable container such as a Pyrex dish and add all the seasoning ingredients, tossing to coat the chicken wings. Cover and chill in the refrigerator for an hour or longer.

2. Add the olive oil, minced garlic, soy sauce and sweet chili sauce to your slow cooker and stir to combine. You don’t need to add any additional liquid as the chicken will release moisture as it cooks.

3. Arrange the chicken wings on top, in a single layer if possible, and cook on the LOW setting for 3-4 hours or the HIGH setting for 2 hours. Use tongs to turn the wings over halfway through the cooking so that the wings are covered in the sauce.

4. Check the wings are cooked using a meat thermometer – the internal temperature should be 165°F / 75°C when you insert the probe in the meaty section of the wings, avoiding the bone. You can serve the wings now or stick them under the broiler or in an air fryer for a few minutes to crisp them up if you like (I served them straight out of the slow cooker).
5. Transfer your wings to a platter and spoon any sauce collected in the crockpot over them or serve it on the side. Garnish with chopped parsley – and share immediately – YUM!

Recipe Notes, FAQs and Tips

• Can I use frozen chicken wings? If you are using frozen wings it is best to thaw them first. The best way to do this is to place them in the fridge overnight in a covered container. You can also use a microwave on the “defrost”setting. Cook the chicken wings as soon as they are defrosted.
• How to cut chicken wings: you can very easily cut whole wings into flats and drumettes yourself using a sharp knife, kitchen scissors or poultry shears. Take a look at this article for detailed instructions on how to cut chicken wings. Make sure to use a dedicated cutting board for raw chicken or meat – I like this Oxo good grips plastic cutting board.
• Leftovers and Storage: Cool completely, then store wings in an airtight container for up to 3–4 days. Freeze in portions (in freezer-safe bags or containers) for up to 2 months.
• Reheating: Reheat gently — in oven (350 °F / 175 °C for 10–15 min), air fryer, or under broiler — to crisp the skin again.

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5 from 1 vote

Crock Pot Chicken Wings

By Lucy Parissi | Supergolden Bakes

Looking for a tasty chicken wing recipe that you can make in the crock pot? Look no further! My sticky Crock Pot Chicken Wings in a sweet and tangy sauce will have your taste buds singing!!

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Servings: 4

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Video

Equipment

• GreenPan Slow Cooker
• Instant Read Thermometer
• Garlic Crusher
• Kitchen Tongs
• Cutting Board
• Poultry Shears

Ingredients

• ▢ 2.2 pounds (1 kg) chicken wings
• ▢ 2 tsp sweet smoked paprika
• ▢ 1 tsp garlic powder or granules
• ▢ 1 tsp garam masala or mild curry powder
• ▢ 1 tsp dried parsley
• ▢ 1 tsp salt
• ▢ ½ tsp white pepper (optional)
• ▢ ½ tsp cayenne pepper
• ▢ 3 garlic cloves minced
• ▢ 3 tbsp sweet chili sauce mild
• ▢ 2 tbsp light soy sauce
• ▢ 1 tbsp olive oil
• ▢ 3 tbsp flat leaf parsley or cilantro chopped
• ▢ lime wedges to serve

Instructions 

• Pat the wings dry using paper towels (do not rinse!). Place in a large ziplock bag or a suitable container such as a Pyrex dish and add all the seasoning ingredients, tossing to coat the chicken wings. Cover and chill in the refrigerator for an hour or longer.
  2.2 pounds (1 kg) chicken wings, 2 tsp sweet smoked paprika, 1 tsp garlic powder, 1 tsp garam masala, 1 tsp dried parsley, 1 tsp salt, ½ tsp white pepper, ½ tsp cayenne pepper
• Add the olive oil, minced garlic, soy sauce and sweet chili sauce to your slow cooker and stir to combine. Arrange the chicken wings on top, in a single layer if possible, and cook on the LOW setting for 3-4 hours or the HIGH setting for 2 hours. Use tongs to turn the wings over halfway through the cooking so that the wings are covered in the sauce.
  3 garlic cloves, 3 tbsp sweet chili sauce, 2 tbsp light soy sauce, 1 tbsp olive oil
• Check the wings are cooked using a meat thermometer – the internal temperature should be 165°F / 75°C when you insert the probe in the meaty section of the wings, avoiding the bone. You can serve the wings now or stick them under the broiler or in an air fryer for a few minutes to crisp them up if you like (I served them straight out of the slow cooker).
• Transfer your wings to a platter and spoon any sauce collected in the crockpot over them. Serve with lime wedges and garnish with chopped parsley – YUM!
  3 tbsp flat leaf parsley or cilantro, lime wedges

Notes

• Can I use frozen chicken wings? If you are using frozen wings it is best to thaw them first. The best way to do this is to place them in the fridge overnight in a covered container. You can also use a microwave on the “defrost”setting. Cook the chicken wings as soon as they are defrosted.
• How to cut chicken wings: you can very easily cut whole wings into flats and drumettes yourself using a sharp knife, kitchen scissors or poultry shears. Take a look at this article for detailed instructions on how to cut chicken wings. Make sure to use a dedicated cutting board for raw chicken or meat – I like this Oxo good grips plastic cutting board.
• You can keep the chicken wings in the slow cooker on the WARM setting to serve later.
• Place leftovers in an airtight container and store in the fridge for 2-3 days. Reheat in an air fryer, microwave or the oven before serving.

 

Nutrition

Calories: 372kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 1314mg | Potassium: 276mg | Fiber: 1g | Sugar: 6g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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