Easy Slow-Cooker Wings That’ll Make Everyone Happy
These amazing slow-cooker wings are perfect for anyone who wants delicious wings without all the fuss! You get tender, juicy wings with a sweet and tangy honey-mustard flavor that’ll have your family asking for seconds.
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 3 hours 30 minutes, Serves: 8 people.
Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 313 Calories, 19g Fat, 9g Carbs, 22g Protein.
Ingredients You’ll Need
Chicken wings: You’ll need 4 pounds of wings, which is perfect for feeding a crowd. Pat them dry with paper towels – this helps the seasoning stick better!
Salt and pepper: Just ¼ teaspoon of each to season the wings. Simple but so important for bringing out all the flavors.
Spicy brown mustard: ¼ cup adds a nice tangy kick with little seeds for texture. Regular brown mustard works great too if that’s what you have.
Dijon mustard: Another ¼ cup gives you that smooth, fancy mustard flavor. Together with the spicy mustard, it makes the perfect sauce base.
Honey: 4 tablespoons total, but you’ll use 3 in the cooking sauce and save 1 for drizzling at the end. This sweetness balances out the tangy mustard perfectly.
Extra-virgin olive oil: 2 tablespoons helps everything blend together and adds richness to your sauce.
Lemon juice: 1 tablespoon brightens up the whole dish and cuts through the richness beautifully.
Scallions: Thinly sliced for garnish – they add a fresh pop of color and mild onion flavor on top.
How to Make Slow-Cooker Wings
Step 1: Pat your wings completely dry with paper towels. Place them in your 6-quart slow cooker. Sprinkle the salt and pepper evenly over all the wings. Toss them around so every wing gets seasoned.
Step 2: Grab a medium bowl and mix together the spicy mustard, Dijon mustard, 3 tablespoons honey, olive oil, and lemon juice. Stir it all up until it’s smooth and well combined. Pour this amazing sauce right over your wings in the slow cooker.
Step 3: Toss the wings with the sauce until every single wing is coated. Cover your slow cooker and cook on High for exactly 3 hours. Then turn off the cooker – don’t lift that lid yet!
Step 4: While the wings finish up, preheat your broiler with the rack about 5 inches from the heat. Line a big rimmed baking sheet with foil and put a broiler-safe wire rack on top. Spray the rack with cooking spray so nothing sticks.
Step 5: Use a slotted spoon to carefully move the wings from the slow cooker to your prepared rack. Save all that delicious sauce in the cooker – you’ll need it! Spread the wings out evenly on the rack.
Step 6: Broil the wings for about 6 minutes total, flipping them once halfway through. You want them nice and golden brown on both sides – this gives you that perfect crispy outside!
Step 7: Take ½ cup of the reserved sauce from your slow cooker and put it in a large heatproof bowl. Add the hot wings and toss them around to coat them in sauce. Transfer the saucy wings to your serving platter.
Step 8: Drizzle that last tablespoon of honey all over the wings. Sprinkle with sliced scallions if you’re using them. Serve with the remaining sauce on the side for dipping!
Easy and Quick Slow-Cooker Wings Version
Want to save even more time? You can skip the broiling step entirely! The wings will still be super tender and flavorful straight from the slow cooker. Just toss them in the sauce and serve – they’ll be a little less crispy but still absolutely delicious. Perfect for busy weeknights when you want great wings without any extra steps!
Serving Ideas
These wings make a complete meal all on their own! Serve them with some crunchy celery sticks and creamy ranch dressing for dipping. Add some crispy french fries or baked potato wedges if you want to make it extra hearty. They’re also perfect with a simple green salad to balance out all that delicious richness.
Storage
Store leftover wings in the fridge for up to 3 days in a covered container. To reheat, pop them in a 350°F oven for about 10 minutes until they’re heated through. You can also microwave them for 1-2 minutes, but the oven will help keep them from getting too soft.
Substitutions
No spicy brown mustard? Just use all Dijon mustard instead – use ½ cup total. You can swap the honey for maple syrup if that’s what you have on hand. Regular vegetable oil works fine instead of olive oil. Don’t have scallions? Try chopped fresh parsley or even skip the garnish completely – the wings will still taste amazing!
Pro Tips
- Pat wings super dry: This is the secret to getting the best flavor and texture. Really take your time with this step!
- Don’t skip the broiling: Those few minutes under the broiler make such a difference in getting crispy skin.
- Save extra sauce: That cooking liquid is liquid gold! Use it for dipping or drizzle it over rice or vegetables.
- Line everything: Foil and cooking spray make cleanup so much easier – trust me on this one!
FAQs
Can I use frozen wings?
Sure! Just thaw them completely first and pat them really dry. Frozen wings will release more water, so make sure you get rid of as much moisture as possible before seasoning.
What if I don’t have a wire rack for broiling?
No worries! You can broil them right on the foil-lined baking sheet. Just flip them a bit more carefully and they might not get quite as crispy, but they’ll still be delicious.
Can I make these ahead of time?
You bet! Cook them in the slow cooker, then store them in the fridge. When you’re ready to serve, just do the broiling step and toss with fresh sauce. They reheat beautifully!
How do I know when they’re done cooking?
After 3 hours in the slow cooker, the meat should be tender and pulling away from the bones slightly. The internal temperature should reach 165°F if you want to check with a thermometer.
Final Thoughts
I hope you love these slow-cooker wings as much as my family does! They’re such a game-changer for busy days when you want something special without all the work. Let me know how yours turn out – I’d love to hear about any fun variations you try!
