Why You’ll Love Slow Cooker Barbecue Chicken Wings Recipe
I appreciate how effortless this recipe is to prepare. The slow cooker keeps the chicken juicy and tender without requiring constant attention, while the broiler adds the perfect caramelized finish. I also enjoy that these wings are ideal for game days, family dinners, potlucks, and casual gatherings. The homemade spice blend gives the chicken deep flavor before it is coated in barbecue sauce, creating layers of delicious taste in every bite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I begin by mixing the brown sugar, paprika, dry mustard, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper in a large zip-top bag.
I add the chicken wings and drummettes to the bag and shake until every piece is evenly coated with the seasoning mixture.
I transfer the seasoned chicken to the slow cooker and pour ½ cup of the barbecue sauce over the top.
I stir everything gently to coat the chicken with the sauce.
I cover and cook on low for 3 to 4 hours if using wings, or 4 to 6 hours if using drumsticks, until the chicken becomes tender.
When the chicken is finished cooking, I position an oven rack about 10 inches from the broiler element and preheat the broiler on high.
I line a rimmed baking sheet with aluminum foil, place a wire rack on top, and coat the rack with vegetable oil spray.
I transfer the chicken from the slow cooker to the prepared wire rack and discard the remaining liquid from the slow cooker.
I brush the chicken with ½ cup more barbecue sauce and broil for 10 to 15 minutes until lightly charred and crisp.
I flip the chicken, brush it with the remaining ½ cup barbecue sauce, and broil for another 5 to 10 minutes until the second side is lightly charred and crisp.
I serve the wings immediately while hot and flavorful.
Servings and Timing
Servings: 6 people
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Variations
I sometimes use a spicy barbecue sauce when I want extra heat and bold flavor.
I enjoy adding a teaspoon of smoked paprika for a deeper smoky taste.
I occasionally substitute honey for the brown sugar to create a sweeter glaze.
I like tossing the finished wings with additional barbecue sauce before serving for an extra sticky coating.
I sometimes use drumsticks instead of wings when I want larger portions and heartier servings.
Storage/Reheating
I store leftover chicken wings in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven at 375°F for about 10 to 15 minutes to help restore the crispy exterior. I can also reheat them in an air fryer for a few minutes for excellent texture. If needed, I freeze the cooked wings in a freezer-safe container for up to 3 months and thaw them overnight in the refrigerator before reheating.
FAQs
Can I use frozen chicken wings?
I prefer thawing the wings completely before cooking to ensure even cooking and food safety.
Can I use drumsticks instead of wings?
Yes, I can substitute drumsticks and simply adjust the cooking time as directed.
Why do I broil the wings after slow cooking?
I broil them to create a crispy exterior and caramelized barbecue coating that the slow cooker alone cannot achieve.
Can I cook the wings on high in the slow cooker?
I can, but I find that cooking on low produces the most tender and juicy results.
What type of barbecue sauce works best?
I use my favorite barbecue sauce, whether sweet, smoky, spicy, or tangy.
Can I prepare the wings ahead of time?
I often season the chicken the night before and refrigerate it until ready to cook.
How do I know when the wings are done?
I make sure the chicken is tender and fully cooked before transferring it to the broiler.
Can I make these wings less spicy?
I reduce or omit the cayenne pepper if I prefer a milder flavor.
Can I use homemade barbecue sauce?
Absolutely. I enjoy using homemade barbecue sauce whenever I have it available.
How many wings does this recipe serve?
I find that the recipe comfortably serves six people, with approximately eight wing pieces per serving depending on size.
Conclusion
I love how these Slow Cooker Barbecue Chicken Wings combine convenience with incredible flavor. The slow cooker creates juicy, tender chicken while the broiler delivers the crispy, caramelized finish that makes every bite irresistible. Whether I serve them for a party, game day, or family dinner, these wings always earn rave reviews and quickly become a favorite at the table.
These Slow Cooker Barbecue Chicken Wings are tender, juicy, and packed with smoky flavor from a savory spice rub and rich barbecue sauce. A quick finish under the broiler creates deliciously crispy, caramelized edges that make them perfect for parties, game days, or family dinners.
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
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
4 pounds chicken wings and drummettes or chicken drumsticks, trimmed
1 1/2 cups barbecue sauce, divided
Vegetable oil spray
Instructions
Combine the brown sugar, paprika, dry mustard, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large zip-top bag.
Add the chicken wings and drummettes and shake until evenly coated with the seasoning mixture.
Transfer the seasoned chicken to the slow cooker and pour 1/2 cup of the barbecue sauce over the top.
Gently stir to coat the chicken with the sauce.
Cover and cook on low for 3 to 4 hours for wings or 4 to 6 hours for drumsticks, until tender.
Position an oven rack about 10 inches from the broiler element and preheat the broiler to high.
Line a rimmed baking sheet with aluminum foil, place a wire rack on top, and coat the rack with vegetable oil spray.
Transfer the cooked chicken to the prepared wire rack and discard the liquid from the slow cooker.
Brush the chicken with 1/2 cup barbecue sauce and broil for 10 to 15 minutes until lightly charred and crisp.
Flip the chicken, brush with the remaining 1/2 cup barbecue sauce, and broil for another 5 to 10 minutes until caramelized and crisp.
Serve immediately while hot.
Notes
Use a spicy barbecue sauce for extra heat.
Add smoked paprika for a deeper smoky flavor.
Honey can be substituted for brown sugar for a sweeter glaze.
Toss the wings with extra barbecue sauce before serving for a stickier coating.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooked wings for up to 3 months and thaw before reheating.
