Slow Cooker Garlic Parmesan Wings
Tender slow cooker garlic parmesan wings with rich flavors and a crispy finish—perfect for parties, game day, or an easy weeknight dinner.
Servings: 4
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
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 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.
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
Calories: 804kcal | Carbohydrates: 2g | Protein: 50g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 965mg | Potassium: 426mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 194mg | Iron: 3mg
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