Slow Cooker Barbecue Chicken Wings

The aroma of slowly cooked chicken wings filled my kitchen, creating an irresistible scene. These Slow Cooker Barbecue Chicken Wings come together with minimal effort and let your slow cooker do the heavy lifting. What truly sets them apart is the blend of savory spices and the finishing touch of caramelized barbecue sauce that gives them a delectable crust.

This recipe is perfect for game day gatherings, casual family dinners, or anytime you’re craving comfort food. You can prepare the wings ahead of time and store them for quick reheating when needed.

Why You’ll Love This Recipe

• You’ll enjoy tender, juicy chicken wings that fall off the bone.
• The combination of spices creates a rich, flavorful crust.
• Broiling at the end gives the wings a delightful crispiness.
• It’s an effortless recipe that requires minimal hands-on time.

What You’ll Need

Here’s what you need to prepare these delicious wings:

For the Marinade

• 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

For the Chicken

• 4 pounds chicken wings and drummettes, (or chicken drumsticks, trimmed. See Note)

For the Sauce

• 1 ½ cups barbecue sauce, (divided)

For Preparation

• Vegetable oil spray

Use your favorite barbecue sauce for varied flavors.

Substitutions & Swaps

• Use smoked paprika for a deeper flavor.
• Chicken thighs can replace wings or drumsticks.
• Honey can substitute brown sugar for sweetness.
• Add jalapeños for an extra kick.

How to Make It

Follow these steps to create mouthwatering barbecue chicken wings.

Mix Marinade

In a bowl, combine brown sugar, paprika, dry mustard, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper until well blended.

Coat Chicken

Place the blended spices into a large plastic zip-lock bag, add the chicken wings, and shake until coated. Transfer the wings to a slow cooker and pour over ½ cup of barbecue sauce, stirring to coat.

Cook Chicken

Cover the slow cooker and cook on low for 3-4 hours for wings or 4-6 hours for drumsticks, or until chicken is tender.

Prepare for Broiling

Position your oven rack 10 inches from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top, then spray with vegetable oil.

Broil Chicken

Transfer the chicken from the slow cooker to the prepared rack and discard any remaining braising liquid. Brush the chicken with ½ cup more barbecue sauce and broil for about 10 to 15 minutes until lightly charred.

Flip and Broil Again

Flip the chicken, brush with the remaining ½ cup barbecue sauce, and broil until the second side is also lightly charred, about 5 to 10 minutes longer.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months.
Reheat: Oven at 350°F for 20-25 minutes.

Tips for Best Results

• Pat the chicken wings dry for better crisping.
• Adjust the broiling time based on your oven’s intensity.
• Use a meat thermometer to ensure chicken reaches 165°F.
• Experiment with different barbecue sauces for unique flavors.

Serving Suggestions

• Serve with celery sticks and ranch dressing for dipping.
• Pair with cornbread or coleslaw for a complete meal.
• Perfect for a backyard barbecue or tailgate party.