Description
Delicious and easy Slow Cooker Garlic Parmesan Wings made with tender chicken wings simmered in a rich garlic butter and parmesan sauce, finished under the broiler for a crispy, flavorful coating. Perfect for a crowd-pleasing appetizer or game day snack.
Ingredients
Wings
- 4 Pounds chicken wings (fresh, frozen or thawed)
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 6 to 8 Cloves garlic (minced)
- 1 Stick unsalted butter (8 Tablespoons, sliced)
- ½ Cup parmesan cheese (freshly grated, plus more for garnish)
- ½ Teaspoon garlic powder
Garnish
- Parsley (freshly chopped for garnish)
Instructions
- Add Wings: Place 4 pounds of chicken wings, either fresh, frozen, or thawed, into your slow cooker.
- Top Wings: Add the sliced unsalted butter, freshly grated parmesan cheese, minced garlic, salt, black pepper, and garlic powder evenly over the wings.
- Cook Frozen Wings: Cover the slow cooker and cook frozen wings on HIGH for 3 to 4 hours until tender and cooked through.
- Cook Fresh or Thawed Wings: Cover the slow cooker and cook fresh or thawed wings on LOW for 4 to 5 hours until they reach a safe internal temperature and are tender.
- Check Internal Temperature: Ensure the chicken wings are fully cooked by checking they reach 165°F at the thickest part.
- Preheat Broiler: Preheat your oven’s broiler while the slow cooker wings finish cooking.
- Prepare Baking Sheet: Line a baking sheet with foil and grease it to prevent the wings from sticking during broiling.
- Brush Wings: Arrange the slow-cooked wings on the prepared baking sheet and brush them with the remaining garlic parmesan butter from the slow cooker.
- Broil Wings: Broil the wings for about 8 minutes, flipping halfway through, until they become crispy and golden brown.
- Garnish and Serve: Remove from the oven and serve garnished with freshly chopped parsley and extra grated parmesan cheese.
Notes
- Using frozen wings is convenient and allows for a shorter cooking time on HIGH setting.
- Broiling at the end adds a crispy texture that balances the tender slow-cooked wings.
- Adjust garlic quantity based on your preference for a milder or stronger garlic flavor.
- Ensure wings reach an internal temperature of 165°F for safe consumption.
- Leftover wings can be stored in the fridge for up to 3 days and reheated in the oven to retain crispiness.
