Appetizers Collection

Slow-Cooker Wings

Slow-cooker wings are a fuss-free way to prepare wings for game day. The wings are tender, and they brown nicely under the broiler. After broiling, they're tossed in the tangy, sweet sauce they're cooked in, with the remaining sauce served on the side for dipping.


  • 4 pounds chicken wings
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup spicy brown mustard
  • ¼ cup Dijon mustard
  • 4 tablespoons honey, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • Thinly sliced scallions for garnish


  1. Pat wings dry and place in a 6-quart slow cooker. Sprinkle evenly with salt and pepper; toss to combine. Stir spicy mustard, Dijon mustard, 3 tablespoons honey, oil and lemon juice together in a medium bowl. Pour the mixture into the cooker and toss with the wings until well coated. Cover and cook on High for 3 hours. Turn off the cooker.

  2. Preheat broiler with a rack 5 inches from the heat source. Line a large rimmed baking sheet with foil and top with a broiler-safe wire rack. Coat the rack with cooking spray. Using a slotted spoon, remove the wings from the slow cooker (reserve the sauce) and arrange evenly on the rack. Broil, flipping once, until well browned on both sides, about 6 minutes total.

  3. Transfer 1/2 cup sauce from the cooker to a large heatproof bowl. Add the wings and toss to coat. Transfer the wings to a platter. Drizzle evenly with the remaining 1 tablespoon honey. Garnish with scallions, if desired. Serve the wings with the remaining sauce.