Go Back
–+ servings
A parchment paper lined tray piled with slow cooker garlic Parmesan wings, garnished with extra cheese and herbs. Tongs are in the background.
Print Recipe
No ratings yet

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 Time5 minutes
Cook Time3 hours 15 minutes
Total Time4 hours 20 minutes
Servings: 5
Calories: 635kcal

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

  • In a small bowl, combine the salt, paprika, garlic powder, onion powder, and black pepper. Mix.
  • Place the chicken wings in the crockpot and sprinkle with the seasoning mix, stirring to get the wings coated evenly on all sides.
  • Place the lid on, and cook on high for 3-4 hours, or low for 5-6 hours.
  • 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.
  • Whisk together the butter, Parmesan cheese, parsley, and garlic, then pour them over the wings and toss them to coat.
  • 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.
How 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. 

Nutrition

Serving: 4wings | Calories: 635kcal | Carbohydrates: 3g | Protein: 39g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 873mg | Potassium: 365mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1246IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 2mg