Crockpot Parmesan Garlic Wings with Wing Sauce
These crockpot parmesan garlic wings come with a buttery parmesan garlic wing sauce that you toss together while the wings cook. The slow cooker cooks the wings through gently, and a few minutes under the broiler crisps the skin. It is an easy game day appetizer that needs very little attention.
8
servings15
minutes4
hoursWings cook until tender in the slow cooker, then crisp under the broiler. A garlic parmesan butter sauce coats every piece.
Ingredients
3 lb chicken wings, split into drumettes and flats
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup unsalted butter
6 cloves garlic, minced
3/4 cup freshly grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon red pepper flakes
Fresh chopped parsley, for garnish
Directions
- Pat the wings very dry with paper towels. Toss them with the baking powder, salt, pepper and garlic powder in a large bowl.
- Add the wings to a 6-quart slow cooker. No liquid is needed since the wings release their own juices.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The wings are done when the meat pulls from the bone and reaches at least 165°F.
- While the wings cook, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 1 minute, until fragrant but not browned.
- Take the pan off the heat. Stir in the oregano, parsley and red pepper flakes.
- Heat the broiler with a rack about 6 inches from the element. Line a sheet pan with foil and set a wire rack on it.
- Lift the wings out of the crock with tongs and set them on the rack, letting the liquid drip off.
- Broil for 5 to 8 minutes, turning once, until the skin is browned and crisp in spots.
- Toss the hot wings in a large bowl with the garlic butter and half of the parmesan.
- Pile onto a platter and sprinkle with the remaining parmesan and fresh parsley.
Notes
- For no heat, leave out the pepper flakes. Use an air fryer at 400°F for 8 minutes in place of the broiler. Keep leftovers in the fridge for 4 days and reheat in the oven until crisp. Do not freeze the wings once sauced, since the skin turns rubbery.
Why wings and the slow cooker get along
Wings have a lot of connective tissue and fat under the skin, which means they stay juicy even after hours of cooking. The slow cooker renders much of that fat, leaving meat that is truly tender. The only thing it cannot do is crisp the skin, and that is a job for the broiler.
Treating the two steps separately makes the whole thing hands-off. You do the long cook any time of day, then crisp them right before guests arrive.
The wings also stay hot and juicy in the slow cooker on WARM for an hour, which makes serving a party easy.
A plain baked wing needs high heat and flipping. This way, the oven is only on for a few minutes.
Ingredient notes for garlic parmesan wing sauce
Chicken wings: Buy them already split to save time, or use a pack of whole wings and cut them yourself at the joints.
Baking powder: It is not baking soda. It dries the skin so it browns and blisters under the broiler, and it leaves no taste.
Parmesan: Grate it fresh from a wedge. Pre-grated cheese in a canister has anti-caking powder and makes the sauce gritty.
Butter: Unsalted lets you control the salt, since parmesan is already salty.
Garlic: Fresh minced garlic gives the sauce its punch, and garlic powder in the rub backs it up.
Dried oregano: It gives the sauce a pizzeria-style flavor. Rub it between your palms as you add it to wake up the oils.
Tips for crisp wings and a smooth sauce
Dry them well: Wet skin steams instead of crisping. Pat the wings with paper towels until they feel tacky before seasoning.
Do not brown the garlic: Cook it gently for just a minute. Browned garlic turns bitter and takes over the sauce.
Most common mistake: Saucing the wings and then leaving them to sit. The crisp skin goes soft in minutes, so toss and serve right away.
Rest before saucing: Let the broiled wings sit for one minute before tossing. That brief pause lets the skin firm up so it holds the sauce without going soggy.
Swaps and variations
For heat, whisk a spoonful of hot sauce into the garlic butter. For a lighter version, use half the butter and add a squeeze of lemon. Drumsticks work too, but cook them an hour longer on LOW.
A swap that does not work is cooking frozen wings straight in the crock. They release too much water and the meat turns rubbery.
For a honey garlic twist, whisk a tablespoon of honey into the butter and leave out the oregano. The parmesan then plays against the sweetness.
What to serve with garlic parmesan wings
Set out celery sticks, carrot sticks and a bowl of ranch or blue cheese dressing. Garlic bread, oven fries or a simple coleslaw round out a game day spread. Keep a stack of napkins nearby.
Dress up the platter with lemon wedges and extra grated parmesan for guests who want more. A stack of small plates and a bowl for the bones keeps the table tidy.
Storing and reheating wings
Cool the wings and store them in a sealed container in the fridge for up to 4 days. Extra sauce keeps separately for 3 days and will firm up, so rewarm it before using.
Reheat the wings on a rack in a 400°F oven for 10 to 12 minutes until hot and crisp. The microwave works in a pinch but softens the skin.
If you make the sauce ahead, warm it over low heat and whisk before tossing so the butter and cheese stay smooth.
The sauce is also good on roasted potatoes and steamed broccoli, so it rarely goes to waste.
Crockpot Parmesan Garlic Wings with Wing Sauce at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 12, led by chicken wings, baking powder, kosher salt, black pepper
Tips for Crockpot Parmesan Garlic Wings with Wing Sauce
For no heat, leave out the pepper flakes. Use an air fryer at 400°F for 8 minutes in place of the broiler. Keep leftovers in the fridge for 4 days and reheat in the oven until crisp. Do not freeze the wings once sauced, since the skin turns rubbery.
Crockpot Parmesan Garlic Wings with Wing Sauce FAQ
How long does Crockpot Parmesan Garlic Wings with Wing Sauce take?
Crockpot Parmesan Garlic Wings with Wing Sauce takes 4 hours of cooking after 15 minutes of prep.
How many people does Crockpot Parmesan Garlic Wings with Wing Sauce serve?
This recipe makes 8 servings.
What do I need to make Crockpot Parmesan Garlic Wings with Wing Sauce?
12 ingredients, led by chicken wings, baking powder, kosher salt, black pepper. Amounts are in the recipe card above.
