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This recipe makes Crock Pot chicken wings that are fall apart tender on the inside and incredibly crisp on the outside. The garlic parmesan coating is bold buttery and rich with every bite. I developed this version when I wanted slow cooker ease without sacrificing texture and now it is one of the most requested dishes in my home.
I first made this during football season and they were gone in minutes. Ever since then I have kept this recipe on rotation for both game days and lazy weekends.
Ingredients
Look for fresh chicken wings with no added water for best texture. Choose real parmesan and avoid pre-shredded bags for better melting and flavor.
Step-by-Step Instructions
- Season the Chicken:
- Place the chicken wings in the slow cooker and sprinkle with sea salt and black pepper. Toss gently to ensure even coating so the flavor reaches every piece.
- Make the Garlic Butter:
- In a small saucepan melt the butter with minced garlic over medium heat. Cook for 1 to 2 minutes until fragrant to deepen the garlic flavor.
- Coat the Wings:
- Pour the hot garlic butter mixture over the seasoned wings in the slow cooker. Stir carefully to coat all the wings with the buttery goodness.
- Slow Cook:
- Cover the cooker and set it to high for 2 and a half to 3 hours or low for 5 to 6 hours. The wings should be fully tender and juicy when done.
- Transfer to Broiler:
- Line a baking sheet with foil. Move the cooked wings to the sheet and arrange in a single layer. Broil on high about 5 minutes per side until the skins are crisp and golden.
- Add the Parmesan:
- Sprinkle the hot wings with shredded parmesan cheese. Return to the broiler for 1 to 2 minutes until the cheese melts and starts to brown.
- Garnish and Serve:
- Transfer wings to a serving dish and top with thinly sliced green onions or chives if using. Serve hot and enjoy the crisp garlic parmesan finish.
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Storage Tips
Store any leftovers in an airtight container in the fridge for up to four days. To reheat place in a 375 degree oven or a 350 degree air fryer for five to ten minutes to restore crispness. Freeze cooked unbroiled wings on a sheet pan then transfer to a freezer bag for up to three months. Thaw and broil before serving for best results.
Ingredient Substitutions
Use salted butter if needed but reduce added salt slightly. Garlic powder can replace fresh garlic in a pinch though the flavor will be less vibrant. Grated parmesan works but shredded melts better. Chives can stand in for green onions or be skipped altogether.
Serving Suggestions
Serve with ranch dressing or blue cheese dip. Pair with raw veggies like celery or bell peppers. Great alongside pizza or added to a hearty salad for a protein packed meal.
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Cultural Context
Chicken wings became an American classic in the late twentieth century especially as game day food. This slow cooker variation makes the dish more accessible for home cooks who want the same satisfaction with less effort.
Frequently Asked Questions About Recipes
- → How do you make the wings crispy in a Crock Pot?
After slow cooking, broil the wings briefly in the oven to get that golden, crispy finish. This step is quick but essential for texture.
- → Can I skip the broiling step?
Yes, but broiling is recommended for crispier skin. Without it, the wings will still be juicy and tender but not crisp on the outside.
- → Can I use frozen chicken wings?
It’s best to thaw wings first to ensure even cooking and allow the garlic butter to coat them well. Frozen wings can dilute the flavor and texture.
- → What sauces go well with these wings?
You can use buffalo, barbecue, teriyaki, or hot sauce variations. The garlic parmesan combo is classic, but versatile enough to swap in any flavor.
- → Can I reheat the wings and keep them crispy?
Yes. Reheat in the oven or air fryer for best results. The slow cooker will reheat them but won’t maintain the crispy skin.
- → Is it okay to finish them in the air fryer?
Absolutely. Air frying at 400°F for 10 to 15 minutes works well if you prefer not to use the oven.