Ingredients
Equipment
Method
Prepare the Wings
- Pat chicken wings dry with paper towels. Dry wings hold seasoning better and release less liquid while cooking.
Season the Wings
- In a bowl, toss wings with salt, black pepper, garlic powder, and paprika until evenly coated.
Load the Crockpot
- Lightly grease the crockpot. Place wings inside, spreading them evenly.
Slow Cook
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until wings are fully cooked and tender (internal temp 165°F).
Add Sauce (Optional)
- Toss wings with desired sauce once cooked. Avoid adding sauce too early to prevent thinning.
Optional Crisp Finish
- For crispier wings, transfer to a baking sheet and broil for 3–5 minutes, flipping once.
Serve
- Serve hot with dipping sauces and sides.
Notes
Dry wings before seasoning for best results.
Do not add water; wings release enough liquid naturally.
Sauce is best added at the end for bold flavor.
Broiling is optional but improves texture.
Great for meal prep and parties.
