Crockpot chicken wings are fast and game day delicious!
Keto slow cooker chicken wings are cooked in a spicy blend of garlic butter and hot sauce before they’re broiled to crispy perfection.
Make Chicken Wings in the Crockpot Because…
- They are quick, easy, and mess-free.
- Low-and-slow-cooked makes super juicy wings and then a quick broil makes the skins extra crispy and caramelized.
- Bold and bright flavors like garlic butter and hot sauce cook into every juicy, slow cooked wing.
- Double up this recipe for Crockpot chicken wings and enjoy them all week long.
- Serve at parties, game days, or movie nights with a side of tangy low-carb coleslaw.
Ingredients
Chicken Wings: Use fresh or frozen wings, (make sure to defrost) flats, drumettes, or a combination – just make sure they are relatively the same size for even cooking and tender juicy meat.
Sauce: Frank’s red sauce is a great, low-carb go-to for crockpot wings. Experiment with seasonings like a zesty southwestern blend. Serve with low carb blue cheese dressing or ranch dipping sauce, plus some celery sticks for a classic touch.
Variations
Season chicken wings in the crockpot in a low-carb, low-sugar BBQ sauce, buffalo sauce, sweet chili sauce, or teriyaki sauce.
Toss cooked wings in parmesan cheese, sesame seeds, red pepper flakes, garlic powder, onion powder, or everything bagel seasoning before broiling them in Step 5 for a delicious crunch.
How to Make Crockpot Chicken Wings
- Prepare sauce and set aside.
- Place wings in the crockpot and stir in sauce to coat.
- Cook as directed (recipe below).
- Broil cooked wings in a single layer in the oven until crisp and browned.
Helpful Hints
- Be sure the wings are patted dry before adding to the crock pot. This helps the sauce cling to the skin better. Keep an eye on the wings as they broil since they can burn quickly. Allow the wings to cool slightly before serving so the sauce can firm up a bit.
- Enjoy chicken wings straight from the crock pot or serve with homemade ranch dressing or a tangy cucumber dip.
Leftovers
Keep leftover slow cooker chicken wings in an airtight container in the refrigerator for up to 4 days and enjoy them cold or reheat them in the microwave or the air fryer. Freeze portions in zippered bags for up to 6 months and thaw in the refrigerator before reheating.
Crockpot Entrees
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Crockpot Chicken Wings
Equipment
Ingredients
- 4 pounds chicken wings split and tips removed
- 1 cup cayenne pepper hot sauce such as Frank's, plus additional for finishing
- ½ cup butter melted
- 2 cloves garlic minced
Instructions
- In a small bowl combine hot sauce, melted butter, and garlic. Set aside.
- Place wings in a 6 quart slow cooker. Cover with hot sauce mixture and stir to coat.
- Cover and cook on LOW for 3 hours or until wings reach 165℉.
- Preheat broiler to high heat and line a rimmed baking sheet with foil.
- Place the wings in a single layer on the prepared baking sheet. Discard the liquid remaining in the slow cooker. Brush with additional hot sauce if desired. Broil until lightly browned, about 5 minutes per side.
- Cool 3-4 minutes before serving.
Notes
- Pat wings dry before adding to the crock pot so the sauce sticks better, and broil carefully to avoid burning.
- Allow wings to cool slightly to give the sauce time to firm up.
- Store leftover wings in the fridge for up to 4 days or freeze in bags for up to 6 months, then thaw in the fridge before reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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