Looking for a tasty chicken wing recipe that you can make in the crock pot? Look no further! My sticky Crock Pot Chicken Wings in a sweet and tangy sauce will have your taste buds singing!!

Messy food is always the BEST food, am I right?? I mean, it’s impossible to eat chicken wings without getting a little messy but oh-so-worth it. Especially if we are talking about sticky, tender and flavor-packed wings that taste AMAZING yet are super easy to make.

The perfect game day snack or easy shared appetizer and, best news yet, your slow cooker does all the work! No deep frying or fussy prepping required – this is pretty much a dump and go recipe you will be making again and again!

Slow Cooker Wings Ingredients

Take a look at the ingredients list for the perfect balance of sweet / tangy / spicy chicken wings!

Chicken wings: you can use whole wings or wingettes (also called “flats”) and drumettes, which is basically a whole wing cut in two sections with the wing tips removed.
Seasoning: sweet smoked paprika, pinch cayenne pepper, garam masala, garlic powder, dried parsley, salt and white pepper.
Garlic: plenty of freshly minced garlic.
Light soy sauce, mild sweet chili sauce, lime juice and olive oil.
Chopped parsley or cilantro to garnish for a pop of color!

Ingredients for slow cooker chicken wings, labelled

How to Make Crock Pot Chicken Wings

↓ For the full ingredients and detailed method, jump to the recipe card.

Pat the wings dry using paper towels (do not rinse!). Place in a large ziplock bag or a suitable container such as a Pyrex dish and add all the seasoning ingredients, tossing to coat the chicken wings. Cover and chill in the refrigerator for an hour or longer.

tossing chicken wings in seasonings prior to cooking

Add the olive oil, minced garlic, soy sauce and sweet chili sauce to your slow cooker and stir to combine. You don’t need to add any additional liquid as the chicken will release moisture as it cooks.

adding ingredients for chicken wings to slow cooker

Arrange the chicken wings on top, in a single layer if possible, and cook on the LOW setting for 3-4 hours or the HIGH setting for 2 hours. Use tongs to turn the wings over halfway through the cooking so that the wings are covered in the sauce.

Check the wings are cooked using a meat thermometer – the internal temperature should be 165°F / 75°C when you insert the probe in the meaty section of the wings, avoiding the bone. You can serve the wings now or stick them under the broiler or in an air fryer for a few minutes to crisp them up if you like (I served them straight out of the slow cooker).
Transfer your wings to a platter and spoon any sauce collected in the crockpot over them or serve it on the side. Garnish with chopped parsley – and share immediately – YUM!

slow cooker chicken wings on a plate, hands reaching in to pick them

Recipe Notes, FAQs and Tips

Can I use frozen chicken wings? If you are using frozen wings it is best to thaw them first. The best way to do this is to place them in the fridge overnight in a covered container. You can also use a microwave on the “defrost”setting. Cook the chicken wings as soon as they are defrosted.
How to cut chicken wings: you can very easily cut whole wings into flats and drumettes yourself using a sharp knife, kitchen scissors or poultry shears. Take a look at this article for detailed instructions on how to cut chicken wings. Make sure to use a dedicated cutting board for raw chicken or meat – I like this Oxo good grips plastic cutting board.
Leftovers and Storage: Cool completely, then store wings in an airtight container for up to 3–4 days. Freeze in portions (in freezer-safe bags or containers) for up to 2 months.
Reheating: Reheat gently — in oven (350 °F / 175 °C for 10–15 min), air fryer, or under broiler — to crisp the skin again.