These Honey Garlic Chicken Wings in Crock Pot are fall‑off‑the‑bone tender, deeply savory, and naturally sweet thanks to honey and garlic infused throughout.
And...they're made in the slow cooker!
One of the best Easy Appetizers, perfect for feeding a crowd without spending hours in the kitchen. Serve them for game day, movie night, or any casual get-together, and watch them disappear fast!
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Table of Contents
- Recipe at a Glance
- Slow Cooker Chicken Wing Tips
- Cooking and Finishing Tips for Perfect Wings
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- What Kind of Chicken Wings Should I Use?
- Broiling Instructions
- Insider Tips from My Kitchen to Yours
- How to Store, Freeze and Reheat
- Recipe FAQ's
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 10 min | Cook: 4–5 hours (LOW) or 3–4 hours (HIGH) | Difficulty: Easy | Servings: 4–6
Main Ingredients: chicken wings, honey, hot sauce, butter, garlic powder.
Best For: game day, family dinners, easy appetizers.
Make Ahead: sauce can be mixed ahead and stored in the refrigerator until ready to use.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in oven or air fryer for best texture.
Looking for more slow cooker recipes? Check out my Juicy Crock Pot BBQ Ribs or my Easy Loaded Potato Soup recipe.
Slow Cooker Chicken Wing Tips
You’ll love how these Honey Garlic Chicken Wings practically cook themselves in the crock pot, leaving you with tender, fall-off-the-bone meat.
- Pat Wings Dry – Removing excess moisture helps the sauce stick and prevents watery results.
- Use a Liner or Cooking Spray – Makes cleanup easier and keeps wings from sticking.
- Don’t Overcrowd – Layer wings evenly so they cook through and get evenly coated with sauce.
Cooking and Finishing Tips for Perfect Wings
- Cook Low and Slow – Low heat keeps the meat tender and juicy; avoid lifting the lid too often to retain heat.
- Add Sauce in Stages – Toss wings in half the sauce before cooking and brush with more after cooking for maximum flavor.
- Optional Broil Step – For crispy skin, transfer cooked wings to a baking sheet and broil a few minutes before serving.
- Thicken Sauce – If you like a sticky glaze, simmer leftover sauce with a cornstarch slurry and brush it on before serving.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Different Cuts – Swap wings for chicken thighs, drumsticks, or even chicken breasts. Adjust cooking time (thighs and drumsticks may need an extra hour on LOW).
- Boneless Option – Use boneless, skinless chicken thighs for a less messy, fork-tender dish.
- Customize flavor heat: Add a pinch of red pepper flakes or sriracha to the sauce for a spicy kick.
- Gluten-Free – Use tamari or coconut aminos instead of soy sauce.
- Low-Sugar – Replace honey with sugar-free honey or a small amount of maple syrup
- Air Fryer: Skip the slow cooker and check out my Air Fryer Chicken Wings recipe.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Mix the hot sauce, honey, melted butter, cayenne pepper, garlic powder, salt, and black pepper together.
Step 2: Reserve 1 cup of the sauce to use for basting later.
What Kind of Chicken Wings Should I Use?
Whether you're using frozen or fresh wings, here’s how to choose the right type and cook them safely for the best results:
- Wings to Use: Frozen party wings with flats and drumettes work great. Larger wings or drumsticks can be used, but adjust the cook time until the internal temp reaches 165°F.
- Frozen vs. Fresh:
- Frozen wings: Cook on HIGH to reduce time in the danger zone (40°F–140°F).
- Fresh or thawed wings: Cook on LOW for tender results.
Step 3: Add the chicken wings to the slow cooker.
Step 4: Then pour the remaining sauce over the wings.
Step 5: Cover with the lid and cook frozen wings on high for 3-4 hours and defrosted/fresh wings on low for 4-5 hours.
Step 6: Preheat the broiler and add the cooked wings to a foil lined baking sheet.
Broiling Instructions
Step 7: Baste with more hot honey sauce and broil for 6-8 minutes. Flip halfway through and broil until desired crispiness is achieved.
Step 8: Sprinkle red pepper flakes and chopped fresh parsley over the wings to garnish if desired.
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✅ DO: Broil the wings for a few minutes after slow cooking to get that crispy, caramelized finish everyone loves.
❌ DO NOT: Skip patting the wings dry before cooking—excess moisture will water down the sauce and prevent good flavor coating.
How to Store, Freeze and Reheat
Refrigerate: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
Freezer: Place cooled wings in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in the oven at 350°F until warmed through or in the air fryer for a few minutes to crisp the skin.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can skip the broiling step, but the wings won’t have that crispy, caramelized finish. They’ll still be tender and flavorful—just with a softer texture. If you prefer crispy skin, broiling is highly recommended!
Yes! You can cook the wings in the slow cooker a day ahead, then store them in the fridge. Right before serving, broil them to reheat and crisp up the skin. This makes party prep much easier!
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📖 Recipe Card
Honey Garlic Chicken Wings in Crock Pot
Video
Ingredients
- 4 pounds chicken wings, fresh or frozen
- 1 ½ cups hot sauce
- 1 cup honey
- 4 tablespoons butter, melted
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- red pepper flakes (optional garnish)
- fresh chopped parsley (optional garnish)
Method
- Place wings into the slow cooker.
- In a medium bowl, mix the hot sauce, honey, melted butter, cayenne pepper, garlic powder, salt, and black pepper.
- RESERVE 1 cup of the sauce for basting later.
- Pour the remaining sauce over the chicken wings.
- Cover with lid and cook frozen wings on HIGH for 3-4 hours OR defrosted/fresh wings on LOW for 4-5 hours, until the chicken is fully cooked, tender, and has reached an internal temp of 165°F.
- Once cooked, preheat the oven broiler. Line a rimmed baking sheet with aluminum foil, and spray with cooking spray to help prevent sticking.
- Place the wings onto the prepared baking sheet and baste with more of the hot honey sauce. Broil for 6-8 minutes, flipping halfway through, until desired crispiness is reached.
- Garnish with red pepper flakes and fresh parsley if desired. Serve with dipping sauces like honey or habanero sauce, along with fresh limes. Enjoy!
Nutrition
Notes
- Use the Right Size Slow Cooker: Make sure your slow cooker is large enough for the amount of wings so they cook evenly.
- Wings to Use: Frozen party wings with flats and drumettes work great. Larger wings or drumsticks can be used, but adjust the cook time until the internal temp reaches 165°F.
-
Frozen vs. Fresh:
- Frozen wings: Cook on HIGH to reduce time in the danger zone (40°F–140°F).
- Fresh or thawed wings: Cook on LOW for tender results.
- Drain Excess Liquid: Frozen wings release a lot of moisture—discard it before broiling for best texture.
- Broiling Tips: For a thick, sticky glaze, baste wings every few minutes during broiling. Flip and repeat to coat both sides.
- Hot Honey Sauce: Use store-bought or homemade hot sauce mixed with honey and seasonings. Adjust spice to taste—use mild sauce and skip extra cayenne if you prefer it less spicy.
- Serving Suggestions: Pair with ranch, blue cheese, or citrus wedges to balance the heat.
- Storage: Cool completely before storing. Refrigerate in an airtight container for up to 3–4 days.
Tried this recipe?
Let us know how it was!
This blog post was originally published in 2015 as a book and recipe review, but has since been updated to focus solely on the honey garlic wings recipe with new tips and photos.
Pattie @ Olla-Podrida says
These look amazing. My husband loves wings, so I may just surprise him with these this week.
Amy at Ms. Toody Goo Shoes says
My son loves wings - these look great! Thanks for linking up with Best of the Weekend!
April Tuell says
I love crockpot recipes, and my family would love to have me make these wings for them. There's just something so good about the sweet and savory flavor combo of honey and garlic.I found you on Pinworthy Projects and would like to invite you to share this recipe with us at our Friday Frenzy party too. - Angels Homestead
Sarah Olson says
The wings look gorgeous Lois. Thank you for the book review, I really appreciate it! My family really loves these wings too. 🙂