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These slow cooker lemon pepper wings are packed with citrusy flavor, tender on the inside and perfectly crisped to golden brown perfection under the broiler. Using the slow cooker means less fuss and more time to focus on guests or relaxing. A buttery mix of lemon juice, zest and warm spices infuses the wings while they cook, making every bite bold and juicy. Finish the wings in the oven for that irresistible golden skin, then serve with your favorite dip for a crowd-pleasing appetizer or easy dinner.
Slow cooker lemon pepper wings are zesty, buttery and fall-off-the-bone tender. A quick broil adds awesome crispness, making them perfect for parties or game day.
If you’re a wing connoisseur you might also like buffalo wings, garlic parmesan wings, chipotle wings, or teriyaki wings – I love them all!
Why You’ll Love It
Low effort cooking: The slow cooker does most of the work with hardly any prep needed.
Big citrus flavor: Fresh lemon juice, zest and seasoning create a fresh, tangy finish. I love lemon pepper wings with lots of zesty lemon flavor!
Perfect texture: Slow-cooked wings are juicy and tender, then crisped under the broiler.
Great for gatherings: These wings are a hit for parties, potlucks or casual dinners.
Crockpot Lemon Pepper Wings Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken wings: Meaty and ideal for slow cooking and crisping under the broiler.
Lemons: Provide both juice and zest for vibrant citrus flavor.
Butter: Adds richness and helps carry the lemon and spices through the wings.
Smoked paprika: Adds mild heat and a smoky layer of flavor.
Lemon pepper seasoning: Used at the end to intensify the citrus and spice.
Fresh chopped parsley: A bright, herby garnish to finish the dish.
Nonstick cooking spray: To prevent the wings from sticking.
How to Make Slow Cooker Lemon Pepper Wings
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Add to slow cooker: Season chicken wings and add to the Crockpot with lemon juice, lemon peel and butter.
Cook until tender: Cover and slow cook until wings are fully cooked and juicy.
Prepare for broiling: Transfer wings to a foil-lined baking sheet.
Baste and season: Brush with lemon pepper sauce and sprinkle with seasoning.
Crisp under broiler: Broil until golden and lightly crispy, flipping halfway through.
Garnish and serve: Top with fresh parsley and serve with dipping sauces.
Substitutions and Variations
Chicken wings: Drumettes or even chicken thighs can work for a meatier version. Extend the cooking time if you’re using larger pieces of chicken.
Add garlic: Toss in a few crushed cloves for a savory edge, or add garlic powder.
Make it spicy: Add chili flakes, hot sauce or cayenne to the seasoning blend.
Serving Suggestions
With a salad: Pair the wings with a tomato and burrata salad or charred zucchini salad.
Main dish: A hearty oven meatball stew, Mongolian noodles, or sauerkraut soup with sausage.
With a dipping sauce: Anything from avocado green goddess dip to spicy mayo or garlic marinara goes well with the wings.
With other appetizers: Enjoy Bloody Mary deviled eggs or one of these warm appetizers with the wings. Or add some slow cooker spicy Korean wings to the platter too!
Add a dessert: A key lime pound cake or some thumbprint cookies would be tasty.
How to Store Lemon Pepper Chicken Wings
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the wings in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm them back up in the air fryer, oven or microwave.
Top Tips
Choose a large slow cooker: I used a 7-quart Crockpot.
Cook low and slow: For the tenderest results, cook the wings on low.
Use fresh lemons: Fresh juice and zest give a brighter, cleaner flavor than bottled. The acidity from the lemons flavors and tenderizes the wing meat.
Don’t skip the broil: This step adds essential texture and color. Check often during broiling because broilers work differently. Keep broiling until the wings are crispy and golden brown.
Check the temperature: Wings should reach 165°F for food safety.
Broil on foil: Lining the pan makes cleanup easier and prevents sticking.
Crockpot Lemon Pepper Wings FAQs
Yes, cook the wings in the slow cooker, refrigerate, then broil just before serving.
Broiling is optional, but it adds the crisp texture most people expect in wings.
Yes, just add a little extra cooking time and make sure they reach a safe temperature.
Depending on portion size, count on this recipe feeding 4 to 6 people.
Slow Cooker Lemon Pepper Wings Recipe
Slow Cooker Lemon Pepper Wings
Equipment
- Slow Cooker 7-Quart
- Baking Sheet Rimmed
Ingredients
- 4 Pounds chicken wings, fresh or thawed
- 4 Tablespoons butter
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon smoked paprika
- 2 lemons, large, juiced
- 2 Tablespoons lemon zest
- lemon pepper seasoning, to add when basting
- nonstick cooking spray, as needed
To Garnish
- lemon slices, or wedges
- parsley, freshly chopped
Instructions
- Put the wings in your slow cooker and top with the lemon juice, lemon zest, butter, salt, pepper, and paprika.
- Cover and cook for 4 to 5 hours on low or high for 2 to 3 hours, or until the chicken is 165°F in the center and tender.
- Preheat the broiler and line a rimmed baking sheet with foil. Spray it with nonstick spray.
- Add the chicken to the baking sheet and baste with the lemon pepper sauce from the Crockpot.
- Sprinkle some lemon pepper seasoning over the wings.
- Broil for 6 to 8 minutes, flipping after the first 3 to 4 minutes, until crispy. Baste and seasoning again halfway through cooking and again before serving.
- Serve garnished with lemon and fresh parsley, with a dipping sauce like lemon aioli or ranch.
Notes
Cook low and slow: For the tenderest results, cook the wings on low.
Use fresh lemons: Fresh juice and zest give a brighter, cleaner flavor than bottled. The acidity from the lemons flavors and tenderizes the wing meat.
Don’t skip the broil: This step adds essential texture and color. Check often during broiling because broilers work differently. Keep broiling until the wings are crispy and golden brown.
Check the temperature: Wings should reach 165°F for food safety.
Broil on foil: Lining the pan makes cleanup easier and prevents sticking.
Nutrition
These slow cooker lemon pepper wings are the perfect mix of bold flavor and effortless cooking. The slow cooker keeps the meat juicy, while the broiler adds that golden finish everyone loves. Whether you’re making a batch for a party or a weeknight dinner, this slow cooker lemon chicken wings recipe is a guaranteed hit. With just a few fresh ingredients and minimal hands-on time, these wings come out tasting like they were made in a pro kitchen, without the stress.
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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.
