This 3-ingredient slow cooker chicken wings recipe is one of those set-it-and-forget-it dishes that feels almost too easy for how good it tastes. You literally dump frozen wings in the crock, sprinkle on a sweet-and-savory pantry seasoning, and top with a bold, dark reddish-purple pantry ingredient that melts down into the most irresistible glaze. It’s the kind of no-fuss recipe busy parents lean on for game day, potlucks, or Friday nights when friends pile in and you want something everyone will rave about without hovering over the stove.
Serve these sticky slow cooker wings piled high on a big platter with plenty of napkins. They’re great with celery and carrot sticks, ranch or blue cheese dressing for dipping, and maybe a simple green salad or coleslaw to balance out the richness. For a heartier spread, add a pan of baked potatoes or mac and cheese, and put out some crusty bread or rolls to soak up the extra sauce from the crock.
3-Ingredient Slow Cooker Chicken WingsServings: 6
Ingredients
3 pounds frozen chicken wings (drumettes and flats, unthawed)
1 cup grape jelly
1 cup barbecue sauce (your favorite bottled brand)
Directions
Place the frozen chicken wings in an even layer on the bottom of a 5- to 6-quart slow cooker. No need to thaw them first; just break apart any big clumps so the sauce can reach all the pieces.
Spoon the grape jelly over the top of the frozen wings. The jelly will sit in dark, chunky pieces on the wings at first and then melt down as it cooks.
Pour the barbecue sauce evenly over the jelly-topped wings. Try to coat as much of the surface as you can so the flavors can mingle as they heat.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the wings are cooked through, tender, and reach an internal temperature of at least 165°F.
Once cooked, gently stir the wings in the crock so they’re all coated in the glossy, reddish-purple glaze that has formed from the grape jelly and barbecue sauce.
If you’d like the wings a bit stickier and more caramelized, transfer them with tongs to a foil-lined baking sheet and broil on HIGH for 3 to 5 minutes, watching closely, just until the edges start to char and the sauce bubbles.
Transfer the wings to a serving platter, spoon some of the extra sauce from the slow cooker over the top, and serve hot.
Variations & Tips
For kids or picky eaters, choose a mild, sweeter barbecue sauce so the wings taste more like a sticky, sweet nugget than something spicy. If your crowd likes heat, stir a teaspoon or two of crushed red pepper flakes or hot sauce into the barbecue sauce before pouring it over the wings. You can also swap the grape jelly for blackberry or cherry preserves for a slightly different fruity twist while keeping that deep reddish-purple color in the crock. For extra flavor, sprinkle a teaspoon of garlic powder and onion powder over the wings before adding the jelly and sauce. If you prefer a bit less sweetness, use a smoky or vinegar-based barbecue sauce and cut the jelly back to 3/4 cup. These wings also work well with boneless skinless chicken thighs; just adjust the cook time slightly and check for doneness early. Leftovers reheat nicely in the oven at 350°F until warmed through, or you can shred the leftover meat and tuck it into tortillas or slider buns with a little extra sauce for an easy next-day meal.
