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Slow cooker garlic parmesan wings are a game-changer for any gathering, offering tender, fall-off-the-bone meat infused with rich garlic and parmesan flavors. This effortless recipe lets your slow cooker do the heavy lifting, ensuring juicy wings that are sure to disappear fast. A quick broil at the end adds a delightful crispness, making them irresistible. Perfect for parties or a cozy night in, these wings pair wonderfully with your favorite dipping sauces. Get ready to enjoy a crowd-pleasing dish with minimal effort!
Slow cooker garlic parmesan wings offer rich buttery garlic and parmesan flavors. They’re slow cooked then broiled for a great crispy finish. Don’t forget the napkins!
You might also like fruity peach bourbon wings, spicy hot honey wings, smoky chipotle chicken wings, and classic buffalo wings.
Why You’ll Love It
Easy to make: This recipe is so simple. After slow cooking the wings in sauce, you just need to broil them for a minute or two and that’s all!
Gluten-free: There’s no gluten in this dish.
Delicious flavors: The creamy butter and savory parmesan contrast wonderfully with the tasty garlic to offer a vibrant, well-balanced flavor profile.
A versatile choice: Enjoy garlic parmesan wings as a snack, appetizer or even a main dish. They’re ideal for any occasion from a lazy weekend to a casual get-together or even game day.
Crockpot Garlic Parmesan Wings Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken wings: I used frozen party wings with flats and drumettes which I thawed in the refrigerator overnight before cooking. You could thaw them in the sink for a couple hours with cold water, or else just use fresh wings.
Garlic: Using freshly minced garlic as well as garlic powder adds depth to the flavor.
Butter: Adds a rich creaminess as well as keeping the wings moist.
Parmesan cheese: Definitely grate your own parmesan cheese. It’s got so much flavor compared to pre-grated parmesan cheese.
Fresh parsley: To garnish this delicious dish.
How to Make Slow Cooker Wings with Garlic and Parmesan
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Assemble the dish: Add chicken wings to your slow cooker in a single layer and top with the butter, parmesan, garlic, salt, and pepper.
Slow cook the wings: Cook the wings until they’re done. Lay them on a baking sheet, add the remaining sauce and broil until crispy, basting and flipping a couple of times. Garnish, serve hot and enjoy.
Substitutions and Variations
Dairy-free option: Use margarine or olive oil in place of the butter and use a non-dairy cheese alternative.
Garlic: Feel free to adjust the amount of garlic you use.
Parmesan cheese: You can use another kind of cheese instead, such as Emmentaler or Pecorino Romano. You could also add a little cream cheese to the mix.
Add a little spice: Include a splash of hot sauce or some red pepper flakes for a kick of spice.
Add a citrusy touch: Add some lemon juice to the garlic parm butter sauce.
Serving Suggestions
As an appetizer: Pair your wings with lemon wedges plus carrot and celery sticks or enjoy them with other appetizers such as crab cake egg rolls and mac ‘n cheese balls.
As a main dish: Garlic parm chicken wings go well with chipotle aioli or spicy mayo. Ranch is another option or perhaps add an arugula salad with whole lemon vinaigrette.
How to Store Slow Cooker Garlic Parmesan Wings
Store: Let leftover wings cool and then store in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the wings in an airtight container for up to 3 months.
Thaw: Thaw them in the refrigerator overnight.
Reheat: Spread the wings out on a baking sheet and give them 10 to 15 minutes in a preheated 375°F oven to warm them back up.
Top Tips
Use a large slow cooker: I recommend a 7-quart slow cooker or larger. If you overcrowd the Crockpot, you’ll find that your wings don’t cook evenly.
Keep an eye on them: All broilers heat differently so check the wings often to ensure they aren’t burning. Broil times are estimates, so just broil until the wings are crispy.
Coating thickness: If you prefer an extra-thick sauce, baste your wings with more garlic parm sauce every few minutes as they broil.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Garlic Parmesan Wings FAQs
Although the liquid from the Crockpot is tasty, you might want to make some fresh sauce for basting. Melt butter and mix in more minced garlic and seasonings, then baste your wings with it and/or serve some on the side for dipping.
I don’t recommend cooking frozen chicken wings on low because they’d spend too long in the danger zone (between 40 and 140°F) and pose a food safety risk. Crockpots take a while to reach a safe temperature. But for thawed or fresh wings, go ahead and cook on low, as they only have to cook from chilled and not from frozen.
You can, but do keep in mind they might take longer to cook through. You’ll want to check for doneness with a meat thermometer (this one works great!) Once they reach 165°F in the thickest part, they’re done. The same applies if you’re using chicken breast or chicken thighs – just check for doneness and count on them taking longer to cook through than wings.
Crockpot Garlic Parmesan Chicken Wings Recipe
Slow Cooker Garlic Parmesan Wings
Equipment
- Slow Cooker 7-Quart
- Baking Sheet Rimmed
Ingredients
- 4 Pounds chicken wings, fresh, frozen or thawed
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 6 to 8 Cloves garlic, minced
- 1 Stick unsalted butter, 8 Tablespoons, sliced
- ½ Cup parmesan cheese, freshly grated plus more for garnish
- ½ Teaspoon garlic powder
- parsley, freshly chopped for garnish
Instructions
- Add the wings to your slow cooker.
- Top the wings with the butter, grated parmesan, minced garlic, salt, black pepper, and garlic powder.
To Cook Frozen Wings:
- Cover the slow cooker and cook for 3 to 4 hours on HIGH.
To Cook Fresh or Thawed Wings:
- Cover the slow cooker and cook for 4 to 5 hours on LOW.
- Check the chicken is tender, cooked through and 165°F in the thickest part.
- Preheat the oven broiler.
- Line a baking sheet with foil and then grease it to prevent sticking.
- Arrange the wings on the prepared baking sheet and brush the remaining garlic parm butter over them.
- Broil for about 8 minutes, flipping halfway through, or until they’re crispy.
- Serve garnished with fresh parsley and more grated parmesan.
Notes
Keep an eye on them: All broilers heat differently so check the wings often to ensure they aren’t burning. Broil times are estimates, so just broil until the wings are crispy.
Coating thickness: If you prefer an extra-thick sauce, baste your wings every few minutes as they broil.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Nutrition
Slow cooker garlic parmesan wings are so good. Tender, juicy chicken wings are flavored with a garlic parmesan wing sauce until cooked through and then broiled to make the kind of crispy wings we all dream about. The parmesan garlic sauce is simple to prepare and you can use it to cook the wings in, to baste them and even as a side for dipping. So, skip the trip to Buffalo Wild Wings and make these delicious wings with melted butter and garlic parmesan sauce in the comfort of your own kitchen.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These wings were unreal—so tender and flavorful! A quick broil and they were perfectly crispy.