Slow Cooker Lemon Pepper Wings
Slow cooker lemon pepper wings are zesty, buttery and fall-off-the-bone tender. A quick broil adds crispness, making them perfect for parties or game day.
Servings: 4
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
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.
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
Calories: 571kcal | Carbohydrates: 7g | Protein: 46g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 777mg | Potassium: 491mg | Fiber: 2g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
