3 lbs. uncooked chicken wings fresh or frozen
1 cup BBQ Sauce divided (or more if desired)
Salt and pepper to taste
Begin by prepping chicken wings. If frozen, thaw chicken wings in the refrigerator for at least 4 hours or overnight. Then, season uncooked wings with salt and pepper, to taste.
Spray the bottom and sides of your slow cooker with nonstick cooking spray and place chicken wings on the bottom.
Pour in 1/2 cup of bbq sauce and mix until chicken is fully coated
Cover slow cooker and cook on high for around 2 hours or low for around 4 hours. You know your wings are done when they reach an internal temperature of 165ºF.
Once fully, option to eat immediately. Or, we recommend caramelizing sauce and crisping them up a bit.
To do so, remove chicken wings from slow cooker and place on a greased baking sheet. Brush on an additional 1/2 cup of BBQ sauce to both sides of the chicken wings.
– Bake: Preheat oven to 400ºF. Bake chicken wings for 5-10 minutes, flipping halfway.
– Broil: Preheat oven to high broil. Broil on high for 2-5 minutes (depending on how hot your oven gets), flipping halfway.
– Grill: Preheat grill to 450ºF. Grill chicken wings over direct heat for around 5 minutes, flipping halfway.
The goal for baking, broiling, or grilling your wings after is to create a caramelized coating of bbq sauce. This should also harden the skin a bit so it’s not so moist from the slow cooker.
Let cool for 5 minutes and then eat with your favorite sauces.
Nutrition information is for 8 servings and uses Annie’s Organic BBQ Sauce.
As always, feel free to add more sauce or bake longer, if desired.
We wanted to make a note that because you aren’t deep frying your chicken wings, they won’t get super crunchy like at a restaurant.
If you want to crisp up your chicken wings after slow cooking: we found that the higher the heat, the more restaurant-like they will be. Remember, they just sat in a crockpot for 2 hours and are super moist!
Calories: 365kcal Carbohydrates: 6g Protein: 29g Fat: 25g Fiber: 0g Sugar: 4g
