Slow Cooker Poor Man’s Tax Day Wings
These slow cooker wings turn basic ingredients into a rich, sticky, sweet-and-savory appetizer. By mixing barbecue sauce with grape jelly, you get a glossy glaze that thickens naturally and caramelizes beautifully. The slow cooking keeps the chicken tender—even if you start with frozen wings.
Ingredients
- ¾ lb frozen chicken wings (flats and drumettes)
- 1 cup barbecue sauce
- ½ cup grape jelly (or similar)
Instructions
1. Add the wings
Place the frozen wings directly into the slow cooker. Spread them out as evenly as possible so they cook uniformly.
2. Make the sauce
In a bowl, mix the barbecue sauce and grape jelly until mostly smooth. A few small lumps are fine—they’ll melt as it cooks.
3. Coat and cook
Pour the sauce over the wings and gently toss to coat.
- Cook on LOW for 5–6 hours or
- HIGH for 3–4 hours
until the wings are tender and fully cooked.
4. Thicken (optional)
For a thicker, stickier sauce, remove the lid during the last 15–20 minutes and switch to HIGH. This helps excess moisture evaporate.
5. Broil for finish (recommended)
Transfer the wings to a foil-lined baking sheet. Spoon extra sauce over them and broil for 3–5 minutes until glossy and slightly caramelized.
Tip: Keep a close eye while broiling—the sugar in the sauce can burn quickly. You’re aiming for a sticky glaze with lightly crisp edges.
