3 Ingredient Crockpot BBQ Chicken Wings – easiest game day appetizer – perfect for parties OR weeknight meals. Slather with extra sauce, crisp up in the broiler – tender, juicy, delicious!
When it comes to crowd-pleasing food, it’s hard to beat a platter of tender, juicy BBQ chicken wings.
Whether it’s game day, a casual get together or a random Tuesday, this 3-Ingredient Crockpot BBQ Chicken Wings recipe is here to make your life easier and tastier.
WHAT I LOVE ABOUT THIS RECIPE:
- Easy recipe with just 3 simple ingredients. It’s a great recipe any time of the year and one favorite my go-to recipes.
- Grocery store ingredients including my favorite BBQ sauce.
- Great for any occasion including an easy weeknight meal.
- Crockpot bbq wings – delicious party food with almost no effort.
- Slow cooker works its magic, infusing the wings with tender, juicy deliciousness!
TIPS FOR THE BEST CROCKPOT WINGS:
- Place a paper towel on top of the crockpot before you place the lid on. It’ll absorb excess moisture and prevent condensation from dripping back onto the wings.
- Crockpot cook time will vary with the size of the chicken wings.
- Use a meat thermometer to make sure wings reach an internal temperature of 165°.
- Finish the wings in the broiler for crispy skin and sticky caramelized sauce.
- Buy a packaged BBQ dry rub or make your own from ingredients on hand.
- Store leftover wings in an airtight container in the fridge for up to 3 days.
- Reheat leftover wings in the micro or air fryer for best results.
WHAT YOU’LL NEED TO MAKE 3 INGREDIENT CROCKPOT CHICKEN WINGS:
- 12-16 fresh chicken wings
- 1 cup of your favorite BBQ sauce – divided
- 2 tablespoons dry rub of your choice from the grocery store (click for my favorite dry rub)
HOW TO MAKE 3 INGREDIENT CROCKPOT BARBECUE CHICKEN WINGS:
Step 1: Prep the Wings
Pat the wings dry using paper towels then add to a large bowl. Sprinkle on dry rub then toss to evenly coat.
Step 2: Add to the Crock Pot
Light spray the inside of the crockpot with cooking spray.
Place wings into your crock pot without overpacking them. Pour 1/2 cup of your favorite BBQ sauce over the wings, turning to coat them (reserve the rest of the sauce).
Step 3: Let the Slow Cooker do the hard work
Place paper towel over the top of the crockpot to absorb excess condensation.
Cover and cook on HIGH 2-3 hours (cook time will vary with size of wings. Use a meat thermometer to be sure they’re cooked through to 165 degrees.
Step 4: The Final Step — for a tiny bit of char, to crisp the wings and caramelize the bbq sauce.
Transfer cooked wings to a baking sheet lined with aluminum foil and a wire rack (if you don’t have a baking rack, add them directly to the aluminum foil). Brush barbecue sauce over the top and broil 2-3 minutes (watch closely so they don’t burn) then flip and repeat on the other side.
HOW TO MAKE YOUR OWN BBQ DRY RUB:
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 1/2 tablespoons garlic powder
- 1 tablespoons salt
- 1/2 tablespoon black pepper
- 1 tablespoon onion powder
- 1/4 teaspoon cayenne pepper
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Enjoy!
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3 Ingredient Crockpot BBQ Chicken Wings
Equipment
- crockpot (slow cooker)
Ingredients
- 12-16 raw chicken wings
- 1 cup your favorite BBQ sauce
- 2 tablespoons dry BBQ rub
You'll also need cooking spray.
Instructions
- Pat the wings dry using paper towels then add to a large bowl. Sprinkle on dry rub and toss to evenly coat.
- Light spray the inside of the crockpot with cooking spray then add wings in a mostly single layer. Pour half of the BBQ sauce over the wings (reserve the rest) and turn to coat them.
- Place a sheet of paper towel over the top of the crockpot to absorb excess condensation then cover and cook on HIGH 2-3 hours (cook time will vary with size of wings.Use a meat thermometer to be sure they’re cooked through to 165 degrees.
- Transfer cooked wings to a baking sheet lined with aluminum foil and a wire rack (if you don’t have a baking rack, add wings directly to the aluminum foil).
- Brush bbq sauce over the wings and broil 2-3 minutes (watch closely so they don’t burn) until they're crispy, golden and the sauce is caramelized (flip and repeat on the other side).