20 Delicious Chicken Wing Recipes Crockpot Easy

Craving crispy, saucy, fall-off-the-bone chicken wings without the fuss? You’re in luck! Our roundup of 20 Delicious Crockpot Chicken Wing Recipes delivers big flavor with minimal effort—perfect for game day, weeknight dinners, or your next potluck. From sticky-sweet to fiery-hot, these slow-cooked gems are sure to become your new go-to. Ready to dig in? Let’s get cooking!

Honey Garlic Crockpot Chicken Wings

These sticky-sweet wings practically make themselves in the slow cooker, turning fall-off-the-bone tender with minimal effort.

Ingredients:

• 3 lbs chicken wings (split at joints, tips discarded)
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup ketchup
• 2 tbsp minced garlic
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Whisk together 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 2 tbsp minced garlic, 1 tbsp sesame oil, 1 tsp grated ginger, and 1/2 tsp red pepper flakes in the crockpot.
2. Add chicken wings and toss until fully coated. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway.
3. Transfer wings to a baking sheet and broil on HIGH for 3-5 minutes until caramelized (optional but recommended for crispness).
4. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The slow cooker infuses every bite with deep garlicky sweetness, while a quick broil adds that irresistible sticky-glaze crunch.

Tip: For extra saucy wings, reduce the crockpot juices in a saucepan for 5 minutes and drizzle over the top.

Buffalo Crockpot Chicken Wings

These slow-cooked wings are fall-off-the-bone tender and packed with bold, tangy buffalo flavor—no frying required!

Ingredients:

• 3 lbs chicken wings (split into drumettes and flats)
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/4 cup unsalted butter, melted
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. Pat chicken wings dry and arrange in a single layer in a 6-quart crockpot.
2. In a bowl, whisk together hot sauce, melted butter, honey, garlic powder, onion powder, smoked paprika, and salt. Pour evenly over wings, tossing gently to coat.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until meat pulls easily from the bone.
4. Transfer wings to a baking sheet and broil on HIGH for 3–5 minutes until skin crisps.

The magic here? Slow cooking locks in juicy tenderness, while a quick broil adds that craveable crispy finish. Serve with extra sauce for dipping!

Tip: For extra heat, add a pinch of cayenne to the sauce—or cool things down with a drizzle of ranch.

Teriyaki Crockpot Chicken Wings

These sticky-sweet wings practically make themselves in the slow cooker, leaving you with tender meat and a glossy glaze that’s impossible to resist.

Ingredients:

• 3 lbs chicken wings (split at joints, tips discarded)
• 1 cup teriyaki sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a small bowl, whisk together 1 cup teriyaki sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Place chicken wings in the crockpot and pour the sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are fork-tender.
4. Transfer wings to a baking sheet, reserving the sauce. Broil on HIGH for 3–5 minutes until edges caramelize.
5. Meanwhile, simmer the reserved sauce in a saucepan over medium heat for 5–7 minutes until thickened slightly. Brush over wings.
6. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The quick broil at the end gives these wings a restaurant-worthy crisp, while the slow cooker ensures fall-off-the-bone tenderness.

Tip: For extra heat, add 1 tsp sriracha to the sauce mix!

BBQ Crockpot Chicken Wings

These sticky, fall-off-the-bone wings are a game-day dream—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 3 lbs chicken wings (split at joints, tips discarded)
• 1 cup BBQ sauce (store-bought or homemade)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Instructions:

1. In a large bowl, whisk together 1 cup BBQ sauce, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Add chicken wings to the bowl and toss until fully coated in the sauce.
3. Transfer wings and sauce to a 6-quart crockpot, arranging them in an even layer. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until tender but not falling apart.
4. Preheat broiler to HIGH. Line a baking sheet with foil and place wings in a single layer. Broil for 3–5 minutes until caramelized and slightly charred at the edges.

The slow cooker ensures juicy meat, while the quick broil adds that irresistible crispy-glazed finish. Perfect for when you want hands-off cooking and big flavor!

Tip: For extra heat, stir 1/2 tsp cayenne pepper into the sauce mixture.

Lemon Pepper Crockpot Chicken Wings

These tangy, tender wings practically melt off the bone, and the slow cooker does all the work—perfect for game day or a fuss-free weeknight.

Ingredients:

• 3 lbs chicken wings (split into drumettes and flats)
• 3 tbsp unsalted butter, melted
• 2 tbsp lemon pepper seasoning
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken wings dry with paper towels and place in the crockpot.
2. In a bowl, whisk together melted butter, lemon pepper seasoning, garlic powder, onion powder, salt, lemon juice, and lemon zest. Pour evenly over wings and toss to coat.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are tender but not falling apart.
4. Transfer wings to a serving platter, drizzle with any remaining sauce from the crockpot, and sprinkle with fresh parsley.

The slow cooking locks in the bright lemon-pepper flavor while keeping the meat juicy—no dry wings here! For extra crispiness, broil the cooked wings on a sheet pan for 2–3 minutes before serving.

Tip: Serve with extra lemon wedges for squeezing over the top—the acidity balances the richness beautifully.

Spicy Sriracha Crockpot Chicken Wings

These sticky, spicy wings practically make themselves in the slow cooker—perfect for game day or when you’re craving bold flavor with minimal effort.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tbsp sliced green onions (for garnish)

Instructions:

1. In a medium bowl, whisk together 1/2 cup Sriracha, 1/4 cup honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp garlic, 1 tbsp ginger, 1 tsp smoked paprika, and 1/2 tsp black pepper.
2. Place chicken wings in a 6-quart crockpot and pour sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are tender but not falling apart.
4. Preheat broiler to HIGH. Transfer wings to a foil-lined baking sheet using tongs (reserve sauce in crockpot). Broil for 3–4 minutes per side until edges crisp.
5. Return wings to crockpot and toss with reserved sauce. Garnish with 2 tbsp green onions.

The double-hit of slow cooking and broiling gives these wings fall-off-the-bone tenderness with a caramelized, lacquered finish.

Tip: For extra heat, add 1/2 tsp cayenne to the sauce—the honey keeps it balanced!

Sweet Chili Crockpot Chicken Wings

These Sweet Chili Crockpot Chicken Wings are the ultimate hands-off party snack—tender, sticky, and packed with sweet-spicy flavor without any fuss.

• 3 lbs chicken wings, split at joints (tips discarded)
• 1 cup sweet chili sauce
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

1. In a medium bowl, whisk together 1 cup sweet chili sauce, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 3 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using).
2. Place chicken wings in a 6-quart slow cooker and pour the sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are fork-tender.
4. Preheat broiler to HIGH. Line a baking sheet with foil and arrange wings in a single layer. Spoon over extra sauce from the slow cooker and broil for 3–5 minutes until caramelized and glossy.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The slow cooker ensures juicy meat, while the quick broil gives that irresistible crispy-glazed finish—best of both worlds!

Tip: For extra heat, stir 1 tbsp sriracha into the sauce before cooking.

Garlic Parmesan Crockpot Chicken Wings

These tender, garlicky wings practically melt off the bone, with a rich Parmesan finish that’ll have everyone licking their fingers.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Pat chicken wings dry with paper towels and place in a 6-quart crockpot.
2. In a bowl, whisk together melted butter, Parmesan, garlic, parsley, salt, black pepper, and red pepper flakes (if using). Pour evenly over wings and toss to coat.
3. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until wings reach 165°F internally and are fall-apart tender.
4. Transfer wings to a serving platter. Skim excess fat from the crockpot sauce, then drizzle remaining sauce over wings before serving.

The slow cooker transforms the garlic and Parmesan into a velvety glaze that clings perfectly to every nook of the wings—no frying required!

Tip: For crispier skin, broil wings on a foil-lined baking sheet for 2–3 minutes after crockpot cooking.

Asian-Style Crockpot Chicken Wings

These sticky, savory-sweet wings are a game-day (or any-day) dream—just toss everything in the slow cooker and let the magic happen.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds
• 2 sliced green onions (for garnish)

Instructions:

1. In a 6-quart crockpot, whisk together 1/2 cup soy sauce, 1/3 cup honey, 3 tbsp rice vinegar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp ginger, and 1/2 tsp red pepper flakes until smooth.
2. Add chicken wings and toss to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until tender.
3. Transfer wings to a plate. Skim fat from the sauce, then pour into a saucepan. Whisk 2 tbsp cornstarch and 2 tbsp water in a bowl, then stir into the sauce. Simmer over medium heat for 3–5 minutes, stirring, until thickened.
4. Toss wings in the glaze, sprinkle with 1 tbsp sesame seeds and sliced green onions, and serve.

The slow cooker ensures fall-off-the-bone tenderness, while the glaze caramelizes into a glossy, finger-licking finish.

Tip: For crispier skin, broil the glazed wings on a sheet pan for 2–3 minutes before serving.

Maple Mustard Crockpot Chicken Wings

These Maple Mustard Crockpot Chicken Wings are the ultimate fuss-free party food—sticky, sweet, and tangy with zero babysitting required!

• 3 lbs chicken wings (split into drumettes and flats)
• 1/2 cup pure maple syrup
• 1/3 cup Dijon mustard
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

1. In a small bowl, whisk together 1/2 cup maple syrup, 1/3 cup Dijon mustard, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
2. Place chicken wings in a 6-quart slow cooker and pour the sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are tender but not falling apart.
4. Transfer wings to a baking sheet (reserve sauce in the crockpot) and broil on HIGH for 3–5 minutes until caramelized.
5. Toss wings back in the crockpot sauce before serving.

The magic here? Slow cooking infuses every bite with deep flavor, while the quick broil adds crispy edges that’ll have everyone reaching for seconds.

Tip: For extra heat, stir in 1/2 tsp crushed red pepper flakes with the sauce.

Smoky Paprika Crockpot Chicken Wings

These tender, fall-off-the-bone wings pack a smoky-sweet punch with minimal effort—perfect for game day or a fuss-free weeknight.

Ingredients:

• 3 lbs chicken wings (split at joints, tips discarded)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar

Instructions:

1. In a small bowl, whisk together 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper.
2. Pat chicken wings dry, then toss with 2 tbsp olive oil and the spice mix until evenly coated.
3. Arrange wings in a single layer in the crockpot. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until meat pulls easily from the bone.
4. In a separate bowl, whisk 1/4 cup honey and 2 tbsp apple cider vinegar. Brush glaze over wings and cook uncovered on HIGH for 15 more minutes to caramelize.

The slow cooker gives these wings melt-in-your-mouth tenderness while the smoked paprika-honey glaze creates sticky, finger-licking edges.

Tip: For extra crispiness, transfer wings to a baking sheet and broil for 2–3 minutes after glazing.

Jamaican Jerk Crockpot Chicken Wings

These tender, smoky-sweet wings slow-cook to perfection with bold Jamaican jerk flavors—no grill required!

Ingredients:

• 3 lbs chicken wings (split into drumettes and flats)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp ground allspice
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp dried thyme
• 1 tsp cayenne pepper (adjust for heat)
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 lime, juiced (about 2 tbsp)

Instructions:

1. In a large bowl, whisk together 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp allspice, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp thyme, 1 tsp cayenne, 1/2 tsp nutmeg, and 1/2 tsp salt to make the marinade.
2. Add chicken wings to the bowl, tossing to coat evenly. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
3. Transfer wings and marinade to a crockpot. Cook on LOW for 4 hours or HIGH for 2 hours, until meat pulls easily from bones.
4. Preheat broiler. Line a baking sheet with foil, arrange wings in a single layer, and broil for 3–5 minutes until edges crisp.
5. Drizzle with 2 tbsp lime juice before serving.

The slow-cooking melts the fat into the spices, while the quick broil adds a caramelized crunch—best of both worlds!

Tip: Serve with extra lime wedges and a cooling cilantro yogurt dip to balance the heat.

Mango Habanero Crockpot Chicken Wings

These sticky-sweet wings with a fiery kick are the ultimate hands-off party food—just toss everything in the slow cooker and let the magic happen!

Ingredients:

• 3 lbs chicken wings (split into drumettes and flats)
• 1 cup mango nectar
• 1/3 cup honey
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp minced habanero pepper (seeds removed for less heat)
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. In a 6-quart crockpot, whisk together 1 cup mango nectar, 1/3 cup honey, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp minced habanero, 2 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until smooth.
2. Add chicken wings and toss to coat evenly. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway.
3. Preheat broiler to HIGH. Use tongs to transfer wings to a foil-lined baking sheet. Broil for 3-5 minutes until edges caramelize.
4. Meanwhile, pour crockpot sauce into a saucepan. Simmer over medium heat for 10 minutes until thickened. Toss wings in glaze before serving.

The slow cooker tenderizes the wings while the quick broil adds crispy bits—perfect for balancing that tropical heat with smoky depth.

Tip: Wear gloves when handling habaneros, and adjust the amount to your spice tolerance!

Ranch Crockpot Chicken Wings

These tender, saucy wings are a game-day dream—just toss everything in the slow cooker and let the ranch flavor work its magic.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1 (1 oz) packet ranch seasoning mix
• 1/2 cup unsalted butter, melted
• 1/4 cup hot sauce (like Frank’s RedHot)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

Instructions:

1. In a large bowl, whisk together 1 (1 oz) packet ranch seasoning mix, 1/2 cup melted butter, 1/4 cup hot sauce, 1 tbsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
2. Add chicken wings to the bowl and toss until evenly coated.
3. Transfer wings and sauce to a 6-quart crockpot. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings reach 165°F internally.
4. Use a slotted spoon to remove wings, then broil on a parchment-lined baking sheet at 450°F for 3–5 minutes to crisp the skin.

The double-hit of slow cooking and broiling gives these wings fall-off-the-bone tenderness with a craveable crispy finish.

Tip: Serve with extra ranch dressing for dipping—the cool creaminess balances the heat perfectly!

Cajun Crockpot Chicken Wings

These spicy-sweet wings practically fall off the bone after a long, lazy simmer in the crockpot—perfect for game day or a fuss-free appetizer.

Ingredients:

• 3 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup hot sauce (like Frank’s)
• 2 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Toss chicken wings with 2 tbsp olive oil in a large bowl. Sprinkle evenly with 2 tbsp Cajun seasoning, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt, rubbing to coat.
2. Arrange wings in a single layer in the crockpot. Whisk together 1/4 cup hot sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar; pour over wings.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until tender but not falling apart.
4. Optional: Transfer wings to a baking sheet and broil for 3–5 minutes to crisp the skin.

The slow cooker melds the heat from the Cajun seasoning with the sticky honey glaze, while the vinegar keeps things balanced—no one-note spice here!

Tip: For extra depth, add a dash of liquid smoke to the sauce before cooking.

Classic BBQ Crockpot Chicken Wings

These tender, saucy wings practically fall off the bone—just set your slow cooker and let it work its magic while you prep the rest of game-day snacks.

Ingredients

• 3 lbs chicken wings (split into drumettes and flats)
• 1 cup BBQ sauce (store-bought or homemade)
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch (optional, for thicker sauce)

Instructions

1. Pat chicken wings dry with paper towels and place in a 6-quart slow cooker.
2. In a bowl, whisk together 1 cup BBQ sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Pour evenly over wings, tossing to coat.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until wings are fork-tender.
4. Optional: Transfer wings to a plate. Pour cooking liquid into a saucepan, whisk in 1 tbsp cornstarch, and simmer for 3–5 minutes until thickened. Toss wings in the reduced sauce.

The slow cooker keeps these wings incredibly juicy while infusing them with smoky-sweet flavor—no dry bites here! For extra crispiness, broil sauced wings on a baking sheet for 2–3 minutes before serving.

Tip: Line your slow cooker with foil for easy cleanup, or use a disposable liner.

Sweet and Spicy Crockpot Chicken Wings

These sticky-sweet, slow-cooked wings pack just the right punch of heat—perfect for game day or a fuss-free weeknight treat.

Ingredients:

• 3 lbs chicken wings, split at joints (tips discarded)
• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup sriracha
• 2 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Arrange chicken wings in a 6-quart crockpot.
2. Whisk together 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup sriracha, 2 tbsp rice vinegar, 4 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes in a bowl. Pour evenly over wings.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until wings are tender but not falling apart.
4. Preheat broiler. Transfer wings to a foil-lined baking sheet using tongs. Broil for 3–5 minutes until edges caramelize.
5. Drizzle with leftover crockpot sauce and sprinkle with 1 tbsp sesame seeds and sliced green onions.

The magic here? Slow cooking ensures juicy meat, while the quick broil adds crispy bits to every bite.

Tip: For extra heat, stir 1 tbsp sriracha into the sauce after cooking.

Pineapple Glazed Crockpot Chicken Wings

These sticky-sweet wings are a tropical twist on game-day favorites, slow-cooked until fall-off-the-bone tender with a tangy pineapple glaze.

Ingredients:

• 3 lbs chicken wings, split at joints
• 1 cup pineapple juice
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch + 1 tbsp water (slurry)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Arrange chicken wings in a 6-quart crockpot. In a bowl, whisk together 1 cup pineapple juice, 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes. Pour over wings.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until wings are tender.
3. Transfer wings to a plate. Skim fat from the sauce, then pour liquid into a saucepan. Bring to a simmer over medium heat. Whisk together 1 tbsp cornstarch and 1 tbsp water, then stir into sauce. Cook 2-3 minutes until thickened.
4. Toss wings in glaze and garnish with 2 tbsp cilantro. Serve warm.

The magic here is how the pineapple juice caramelizes into a glossy glaze that clings to every nook of the wings without overpowering their savoriness.

Tip: For extra crispness, broil glazed wings on a foil-lined sheet for 2-3 minutes before serving.

Herb-Infused Crockpot Chicken Wings

These tender, slow-cooked wings soak up all the herby goodness while staying juicy—perfect for game day or a fuss-free weeknight.

Ingredients:

• 2 lbs chicken wings, split at joints
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. In a large bowl, toss chicken wings with 3 tbsp olive oil until evenly coated.
2. Add 1 tbsp rosemary, 1 tbsp thyme, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Massage seasoning into wings.
3. Pour ½ cup chicken broth into a 6-quart crockpot, then add wings in a single layer. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until meat pulls easily from bones.
4. Optional crisp-up: Arrange wings on a baking sheet and broil for 3–5 minutes until skin is golden.

The slow cooking locks in the aromatic herbs, giving these wings a cozy, savory depth that’s hard to resist. Tip: For extra zing, toss cooked wings with a squeeze of lemon before serving.

Mustard BBQ Crockpot Chicken Wings

These sticky-sweet wings get a tangy twist from mustard BBQ sauce, and the slow cooker does all the work for you—perfect for game day or a fuss-free weeknight.

Ingredients:

• 3 lbs chicken wings (split into drumettes and flats)
• 1 cup yellow mustard
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. In a medium bowl, whisk together 1 cup yellow mustard, 1/2 cup honey, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
2. Place chicken wings in the slow cooker and pour the sauce over them, tossing to coat evenly.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the wings are tender but not falling apart.
4. Transfer wings to a baking sheet and broil on HIGH for 3–5 minutes until caramelized and slightly crispy (optional but recommended!).

The mustard BBQ glaze clings to every nook of these wings, balancing sweetness with a sharp, smoky kick—no one will guess how hands-off they are!

Tip: For extra heat, stir in 1 tsp cayenne pepper with the other spices.

Conclusion

With 20 mouthwatering Crockpot chicken wing recipes, this roundup makes game day, weeknight dinners, or party hosting a breeze! From sweet and sticky to spicy and smoky, there’s a flavor for everyone. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article to your Pinterest boards for easy access later. Happy cooking!