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Slow Cooker Garlic Parmesan Wings

These juicy, fall-off-the-bone wings are slow-cooked until tender, smothered in a cheesy garlic-butter sauce, then baked until golden and crisp.

Prep Time
5 mins
Cook Time
3 hrs 5 mins
Total Time
4 hrs 20 mins
Servings: 5
Calories: 635 kcal
Course: Appetizer , Dinner
Cuisine: American

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 4 pounds chicken wings fresh or frozen
For the Garlic Parmesan Wing Sauce
  • ½ cup salted butter
  • ⅓ cup grated Parmesan cheese plus more for garnish
  • 2 tablespoons chopped fresh parsley
  • 4 cloves garlic pressed

Instructions

    Cup of Yum
  1. In a small bowl, combine the salt, paprika, garlic powder, onion powder, and black pepper. Mix.
  2. Place the chicken wings in the crockpot and sprinkle with the seasoning mix, stirring to get the wings coated evenly on all sides.
  3. Place the lid on, and cook on high for 3-4 hours, or low for 5-6 hours.
  4. Once done, preheat the oven to 425˚F, remove the wings from the crockpot and place in a large bowl.Tip: The drier the wings are the better the sauce will stick, so try to remove as much of the liquid as possible when transferring them into the bowl.
  5. Whisk together the butter, Parmesan cheese, parsley, and garlic, then pour them over the wings and toss them to coat.
  6. Lay the wings on a baking sheet and cook in the oven on the top rack for 15-18 minutes. Then, brush with additional sauce from the bowl you mixed the wings in and garnish with additional Parmesan if desired.

Notes

  • 4 pounds of wings = about 20-24 wings
  • Substitutions:
  • Smoked paprika: If you only have sweet paprika on hand, that will work, too. 
  • How to Store: Let wings cool to room temp then store them in an airtight container in the refrigerator for up to 4 days. 
  • How to Freeze: This Slow Cooker Garlic Parmesan Wings recipe freezes well. See “leftovers” section in the original post for full instructions.
  • This Slow Cooker Garlic Parmesan Wings recipe freezes well. See “leftovers” section in the original post for full instructions.
  • How to Reheat: These wings can be reheated in the microwave in 30 second increments, or place into the oven to reheat.
  • These wings can be reheated in the microwave in 30 second increments, or place into the oven to reheat.
  • How to Scale: This recipe can easily be doubled if you are feeding a crowd - just make sure you have a large enough Crock Pot and use a couple of baking sheets. You can also half this recipe for smaller portions. 
  • This recipe can easily be doubled if you are feeding a crowd - just make sure you have a large enough Crock Pot and use a couple of baking sheets. You can also half this recipe for smaller portions. 
  • Smoked paprika: If you only have sweet paprika on hand, that will work, too. 

Nutrition Information

Serving 4wings Calories 635kcal (32%) Carbohydrates 3g (1%) Protein 39g (78%) Fat 52g (80%) Saturated Fat 21g (105%) Polyunsaturated Fat 7g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 205mg (68%) Sodium 873mg (36%) Potassium 365mg (10%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 1246IU (25%) Vitamin C 4mg (4%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 635

% Daily Value*

Serving 4wings
Calories 635kcal 32%
Carbohydrates 3g 1%
Protein 39g 78%
Fat 52g 80%
Saturated Fat 21g 105%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 205mg 68%
Sodium 873mg 36%
Potassium 365mg 8%
Fiber 0.4g 2%
Sugar 0.1g 0%
Vitamin A 1246IU 25%
Vitamin C 4mg 4%
Calcium 99mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.