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I’m usually a meat-off-the-bones kind of girl, but an easy slow cooker chicken wings recipe (or some crispy chicken thighs!) can convert even me. And, these garlic parmesan chicken wings definitely did – no sauce needed!
The Trick to the Best, Easy Slow Cooker Chicken Wings Recipe
I like to make low carb slow cooker recipes year round – the convenience is just impossible to beat. A couple of my favorites are creamy Tuscan garlic chicken, low carb pot roast, and beef barbacoa. I’ve even modified my popular broccoli cheese soup recipe for the slow cooker after people started asking for it.
But, there’s something about fall that makes me want to bring out the slow cooker even more often.
The concept of an easy slow cooker chicken wings recipe was new to me until recently. I never really thought about making Crock Pot chicken wings, because making wings crispy usually requires a higher temperature.
The good news is, there is a way to make crispy chicken wings in the slow cooker! This garlic parmesan chicken wings recipe was my first test of that, and the method works.
So, how do you make garlic parmesan chicken wings crispy in the slow cooker?
The trick is to broil them in the oven at the end. That gets you the perfect combination of tender, juicy meat and crispy skin on top.
How To Make Garlic Parmesan Chicken Wings
The process for how to make garlic parmesan chicken wings in a slow cooker is super easy.
Arrange the wings at the bottom of the Crock Pot in an even layer. Then, stir together melted butter and minced garlic. The stove or microwave works fine for melting.
In fact, if you are using the stove, take advantage of it and saute the garlic in the butter while you’re at it. The flavor is even better that way!
Pour the garlic butter over the wings. Set the Crock Pot to High and let it do all the work for 3 hours.
Toward the end, when the slow cooker chicken wings are almost done, set the oven to Broil to let it preheat. Line a baking sheet with foil and grease it very well. Note that the garlic Parmesan chicken wings will very likely stick anyway, but greasing does help.
Take the wings out of the slow cooker and arrange them on the pan in a single layer. Broil ’em for five minutes on each side, until crispy and golden.
You get the best of both worlds. They’re crispy baked garlic Parmesan chicken wings, but they’re also more tender from the slow cooker step earlier on.
Crispy on the outside, juicy on the inside… that’s what makes it the best garlic Parmesan chicken wings recipe, right?!
The final step is the Parmesan cheese. Sprinkle it on top and return the slow cooker chicken wings to the oven until it melts. Garnish with some chives or green onions, if you’d like. Yum!
Can You Use Frozen Chicken Wings in the Slow Cooker?
Yes, but not directly.
Do not place frozen wings right into the slow cooker. There are two problems with this:
- There’s some controversy around whether this is safe. The USDA recommends against it, and while they tend to be conservative, in this case there is no reason to risk it. The reason is that placing frozen chicken wings in the slow cooker may leave them in the “danger zone” temperature (between 40 and 140 degrees F), where bacteria can breed, for too long. So even though the risk of food borne illness probably isn’t huge, it’s best not to risk it.
- The ice crystals will melt and water things down. This isn’t a good thing anyway, since we are going for crispy chicken wings and want the garlic butter sauce to stick.
So, what to do instead? How to make garlic Parmesan chicken wings if all you have is frozen wings?
Simply thaw the frozen chicken wings first. Pat them dry before using in the recipe.
The easiest way to do it is in the fridge overnight, but a few hours in the morning is fine, too. Alternatively, if you’re in a hurry, you can use the defrost function on the microwave.
How To Make Slow Cooker Chicken Wings Ahead
You may be wondering, why is this easy slow cooker chicken wings recipe better than just baking ’em? I already mentioned that they’re juicier inside while being crispy on the outside. The tender meat is a huge advantage of slow cooker chicken wing recipes.
But, there’s another reason to do it this way.
The best part is these garlic Parmesan chicken wings can be made in advance – perfect for meal prep!
Go ahead and do everything in the slow cooker when you have the time, and arrange the wings in a pan. From there, you can cover the pan and refrigerate it if you’re not serving right away.
When you’re ready to eat your delicious slow cooker chicken wings, turn on the broiler and finish the remaining steps. On the day of, they’ll take just 10 minutes in the oven set to broil – 5 minutes on each side, then 2 minutes to melt the cheese. It’s low carb dinner for the busiest of weeknights!
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Slow Cooker Garlic Parmesan Chicken Wings Recipe:
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RECIPE CARD
Slow Cooker Garlic Parmesan Chicken Wings Recipe
Learn how to make garlic parmesan chicken wings that are SO CRISPY! This easy slow cooker chicken wings recipe needs just 4 ingredients (+ S&P) and quick prep.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 4 lb Chicken wings (separated into flats and drumettes)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Butter (melted)
- 6 cloves Garlic (minced)
- 1 cup Parmesan cheese (shredded)
- Green onions (or chives; optional; sliced thinly for garnish)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Place the chicken wings in the bottom of a slow cooker. Season with sea salt and black pepper.
In a small bowl or saucepan, stir together the melted butter and minced garlic. You can melt it on the stove or in the microwave. If melting on the stove, saute the garlic for about a minute before removing from heat.
Pour the garlic butter mixture evenly over the chicken wings. Stir to coat.
Cook the wings in the slow cooker on High for 3 hours.
Toward the end, preheat the oven to Broil. Line a sheet pan with aluminum foil and grease well. (Wings will probably stick anyway, but it helps.)
Arrange the chicken wings in a single layer on the pan. Broil for about 5 minutes on each side, until crispy and golden.
Remove the garlic chicken wings from the oven. Top with shredded parmesan cheese. Return to the oven for 1-2 minutes, until melted.
Garnish with green onions or chives, if desired.
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Recipe Notes
Serving size: 5 chicken wing pieces (drumettes and flats counted separately)
Video Showing How To Make Slow Cooker Chicken Wings:
Don't miss the VIDEO above - it's the easiest way to learn how to make Slow Cooker Chicken Wings!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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47 Comments
Ashley Sauls
This was one of the most flavorful recipes I’ve tried! I am typically horrible with making chicken wings, but this recipe made my life easier. I’m going to the store to get more because I know it will be a hit with the hubby(who won’t share). Instead of fresh garlic, I used the pre-diced garlic. I also used the finely grated Parmesan which made me feel extra sophisticated. Thank you for sharing this recipe.
Kate
DELICIOUS!! Crispy outside and they fall off the bone. I’m from Buffalo and these could compete with ANY fried chicken wings. Thank you!!!
Ellen
Made this for dinner and it was awesome! My hubby who doesn’t really like chicken wings thought they were really good, and kept saying so throughout the meal. I’m definitely going to make these again! Thank you .
George
When using drumsticks or thighs (bone in) how long should I cook them for and at what setting? I can’t wait to try this recipe. Thanks !!
Wholesome Yum
Hi George, I would try on low for 5-6 hours. Test your chicken with a meat thermometer to make sure it has reached 165 degrees F.
Laurel
Just found your recipe and am going to try it this week. After cooking in the slow cooker, can you freeze the extra for later, then when needed broil them? Would you need to thaw then beforehand?
Wholesome Yum L
Hi Laurel, that sounds like it would work. Let me know if you try it. I think you could cook them from frozen and then broil after they are warmed to the correct temp.
Ericka Mccoy
Thank you!
Audrey
Broil on hi or low?
Maya | Wholesome Yum
Hi Audrey, My oven doesn’t have multiple broil settings, just a temperature. I always set it to the highest, so I’d guess “high”.
Ann
I’m making this for the first time using chicha thighs instead of wings and since I try to strictly follow keto, I redid the calculations and came up with Calories 394, Carbs 3.1, Fiber 0.6, Fat 30.5 and Protein 52.1. Would their be that much of a discrepancy between the wings and thighs?
Maya | Wholesome Yum
Hi Ann, Unfortunately I can’t provide nutrition calculations for recipe ingredient swaps. Chicken wings and thighs would have different nutrition info, but carb count would be similar provided it was the same number of servings.
Rodney
Thank you for this recipe! I have made these several times since finding this page. Today when I made them, I thought “wouldn’t it be nice to drink this wonderful sauce that’s left”. I didn’t. However, I did get steam in bag broccoli and cauliflower, heated in microwave, and dumped in the sauce. Had to add more seasoning, but it was a great side dish. All that buttery goodness did not go down the drain. This would be great with a variety of veggies. Thank you again for the recipe.
Beth
I am ready to try this recipe and I’m sure it will be great. Question on the minced garlic, can I just use the minced garlic from a jar? and if so do I need to melt it together with the butter before putting over the chicken? thank you
Maya | Wholesome Yum
Hi Beth, Yes, you can use minced garlic from a jar. Follow the same recipe instructions.
Sara
I never thought about broiling them after, but it totally works! I love cooking them in the slow cooker because it saves so much time. And parmesan + Garlic = LOVE
Melinda Tanner
This has become one of our weekly favorites!! So easy….and all the picky eaters in the house love it.
Arena
Can’t wait to make this however I only have boneless chicken thighs. Any idea how much one serving should weigh?
Maya | Wholesome Yum
Hi Arena, This sounds delicious with boneless chicken thighs! Usually a serving is about 4 ounces, but it depends on what else you serve it with. I’ve definitely had more than that for meals before.
Chris
I am trying to figure out how you got the nutrition facts. When I put them into my plan there is so much more of everything then what you have. Is there some kind of special chicken your using?
Maya | Wholesome Yum
Hi Chris, The nutrition info for ingredients comes directly from the USDA Food Database. No special chicken 🙂
Kathleen Bushey
Is there a difference in the nutritional value between the wings and drumlettes? If so, how do you count it?
Maya | Wholesome Yum
Hi Kathleen, I’m sure the amount of meat varies very slightly form wing to wing, but overall it’s about the same and I wouldn’t worry about counting them differently.
Kathleen Bushey
Is it possible to double the recipe and place it in the Crock Pot all together? Can’t wait to try it except that I will also being using thighs because that’s what I have available.
Maya | Wholesome Yum
Hi Kathleen, Doubling the recipe is fine as long as it all fits in your slow cooker. Same with different types of meat. However, for wings, when you roast them at the end in the oven, they do need to be in a single layer at that time. Multiple layers in the slow cooker are fine.
Alex
This looks good! Question- can you set crock pot on low for like 6 hours instead?
Maya | Wholesome Yum
Thank you, Alex! Yes, you definitely can!
Ashley
I’m making these today except with thighs! How long should I cook in the slow cooker? TIA! These sound soooo good
Maya | Wholesome Yum
Hi Ashley. You cook the wings for 3 hours on high in the slow cooker. Thank you!
Patricia Bissonnette
I just made these parmesan chicken wings….Very, very good! I made half the recipe and it was definitely worth the effort! The chicken meat literally fell off the bone! I followed the recipe and crisped them up under the broiler….perfect! The worst thing I can say is due to my ventilation, or lack thereof, my kitchen filled with smoke from the broiler. But that has nothing to do with how yummy these chicken wings were! Really, really yummy & easy!
Maya | Wholesome Yum
Thank you so much, Patricia! I’m glad you liked them. Sorry to hear about the ventilation issues, but like you said, I don’t think they are related to this recipe.
Cindi
I’ve been making these for about 30 years! At first, I made them in my oven and lately in my air fryer… they are always a hit…
Dan
I was wondering the purpose of separating the flats from the drumettes in the list of ingredients. When you put them in the crockpot, add the garlic butter and stir don’t they just get mixed up anyway?
Maya | Wholesome Yum
Hi Dan, It just means breaking them apart, you don’t have to actually keep them separate.
Karen
Hi Maya – thank you for the recipe – looks good! I am just wondering if you should only cook a single layer of wings on the bottom of the crock pot? Or can you do more than one layer? Thanks
Maya | Wholesome Yum
Hi Karen, More than one layer of chicken wings in the slow cooker is totally fine. Just make sure they are in a single layer in the pan when you broil them after.
Michelle
How many wings are you cooking in the slow cooker at one time? How big is your slow cooker? I’m asking because I don’t want to overcrowd.
Maya | Wholesome Yum
Hi Michelle, I have this slow cooker and cook all the wings (4 lb) at once. You don’t need to worry too much about overcrowding because they go under the broiler afterward. Just make sure they are in a single layer when you broil them.
Doreen
OMG! These are SO tasty! Luckily I had some chicken thighs in the freezer (OK, NOT chicken WINGS LOL!), but as soon as this recipe appeared in my email inbox, I couldn’t wait to try it. So GARLIC PARMESAN CHICKEN WINGS became GARLIC PARMESAN CHICKEN THIGHS. But I have to say, the finished result was really, really tasty and SO low in carbs. Thank you Maya! Another winner and so easy! You’re a lifesaver. BTW, I did these in the instant pot as you advised and they turned out beautifully.
Maya | Wholesome Yum
Thank you so much, Doreen! Great idea to try it with chicken thighs. I’m also glad to hear it worked well in the Instant Pot, too.
Marsala
Hi Maya. Thank you for this recipe, I’m looking forward to making this! Do the wings need to be thawed before going in the crockpot?
Maya | Wholesome Yum
Hi Marsala, Yes, it’s best to thaw and pat dry first. The butter/garlic mixture will stick better when they are thawed, and the water from the ice crystals won’t water it down. Also, there is some controversy about whether it’s safe to place frozen chicken directly into a slow cooker, due to the amount of time it would spend in the “danger zone” temperature range and the possible risk of food borne illness. Given both of these reasons, just thaw the wings overnight and pat dry before following the recipe.
Maria Lybrand
Can these be done in the instant pot? If so, how long do they cook in the instant pot?
Maya | Wholesome Yum
Hi Maria, I haven’t tried that yet but you definitely can. This is how I would do it. Add a cup of chicken broth to the bottom, then place the trivet inside and the wings on top of that. It’s probably best to mix the garlic butter with the wings separately first before placing them inside. Set the Instant Pot to 5 minutes and then at the end, let pressure release naturally for 5 more minutes before switching to quick release. From there you can broil the same way as the instructions on the recipe card.
Mariessa
This just doubled my excitement!
Lori
These look delicious. Can frozen wings be used? If so, is there an adjustment needed for the cooking time? Thanks so much!
Maya | Wholesome Yum
Thank you, Lori! You can use frozen wings, but thaw them first.