By: Becky Hardin
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This Crockpot Garlic Parmesan Chicken Wings recipe is the best way to make our favorite wings flavor! It’s an easy, hands-off recipe that’s perfect for game day. Our homemade garlic parmesan wing sauce is delicious, and it tastes just like going to Buffalo Wild Wings.
Table of Contents
Why We Love This Crockpot Garlic Parmesan Chicken Wing Recipe
These garlic parmesan wings are our favorite crockpot chicken wings recipe. They taste just like your favorites from Buffalo Wild Wings or Wingstop, but they’re homemade! The garlic parmesan wing sauce is so perfect. It’s creamy and rich in flavor, and simple to make.
- Easy. Cooking chicken wings in a crockpot means this recipe is all hands-off and super easy to make.
- Flavorful: The garlic parmesan wing sauce adds so much flavor to these wings. They are unbelievably delicious!
- Game Day Favorite. These are the perfect appetizer to serve on game day. Let them cook, then serve and eat without interrupting game time.
Crispy Slow Cooker Garlic Parmesan Chicken Wings
Cooking chicken wings in a slow cooker doesn’t lead to the crispiest result, but I have a trick to fix that! I like to finish them off in the oven for just a couple of minutes, to give them that crispy bite.
Line a baking sheet with aluminum foil. When the garlic parm wings are done in the crock pot, arrange them in a single layer on the sheet. Place them in the oven under the broiler for just a few minutes (2-5 minutes). This is a great way to reheat leftover wings as well. Warm them up then broil to finish them!
If you don’t want to take the extra step though, they still taste amazing without the baking. That parmesan garlic wing sauce is just so good either way.
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How to Store and Reheat
Store leftover crockpot garlic parmesan wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes, or until warmed through and crispy.
How to Freeze
Freeze crockpot garlic parmesan chicken wings in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These crockpot garlic parm wings make a great appetizer for parties, game days, and BBQs. They are easy to serve along with other apps, snacks, dips, and finger foods, or as part of a chicken wings buffet with all your favorite flavors.
If you want to eat them as a meal, add these parmesan potato wedges, some simple veggies, or potato salad.
And of course, you can’t forget the dipping sauce! Serve them with hot sauce, ranch dressing, blue cheese, or buffalo sauce.
What kind of wings should I use?
You can use bone-in or boneless chicken wings for this recipe. And you can use fresh or frozen (just thaw frozen wings before cooking).
How long does it take to cook chicken wings in a crock pot?
These wings need 3-4 hours to cook on the high setting. If you prefer to cook on LOW, allow 7 hours to fully cook.
What can I use instead of corn syrup?
If you don’t have corn syrup in your pantry, or just don’t want to use it, there are a few ingredients you can use instead. Substitute it for honey, light molasses, or agave.
More Crockpot Chicken Wing Recipes To Try
- Crockpot Chicken Wings
- Slow Cooker Honey BBQ Chicken Wings
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Recipe
Crockpot Garlic Parmesan Chicken Wings Recipe
4.25 from 60 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 4 hours hours
Total: 4 hours hours 5 minutes minutes
Serves4
Print Rate
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These slow cooker garlic parmesan wings are SO easy to make. No stress, no hassle, just let the wings cook in that sauce and they're ready to eat!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 pounds bone-in or boneless chicken wings
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 cup light mayonnaise
- 2 tablespoons corn syrup
- 4 tablespoons grated Parmesan cheese
- 2 teaspoons lemon juice
- 2 teaspoon apple cider vinegar
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Recommended Equipment
Instructions
Whisk together all of the ingredients except for chicken in a large bowl.
2 tablespoons minced garlic, 3 tablespoons olive oil, 1 cup light mayonnaise, 2 tablespoons corn syrup, 4 tablespoons grated Parmesan cheese, 2 teaspoons lemon juice, 2 teaspoon apple cider vinegar, ½ teaspoon dried oregano, 1 teaspoon dried basil, 2 teaspoons red pepper flakes, Kosher salt and freshly ground black pepper
Spray a slow cooker with nonstick spray and add half of the sauce to the bottom. Add the chicken wings and stir to coat.
2 pounds bone-in or boneless chicken wings
Cook on high for 3-4 hours or low for about 7 hours.
Pour on remaining sauce and cook for another 15 minutes.
Serve hot with buffalo sauce for dipping if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage:Store crockpot garlic parmesan wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 289kcal (14%) Carbohydrates: 16g (5%) Protein: 2g (4%) Fat: 24g (37%) Saturated Fat: 4g (25%) Cholesterol: 13mg (4%) Sodium: 518mg (23%) Potassium: 52mg (1%) Sugar: 10g (11%) Vitamin A: 380IU (8%) Vitamin C: 2.2mg (3%) Calcium: 79mg (8%) Iron: 0.7mg (4%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Crockpot Garlic Parmesan Chicken Wings Step by Step
Make the Sauce: Whisk together 2 tablespoons of minced garlic, 3 tablespoons of olive oil, 1 cup of light mayonnaise, 2 tablespoons of corn syrup, 4 tablespoons of grated Parmesan cheese, 2 teaspoons of lemon juice, 2 teaspoons of apple cider vinegar, ½ teaspoon of dried oregano, 1 teaspoon of dried basil, 2 teaspoons of red pepper flakes, plus kosher salt and freshly ground black pepper to taste in a large bowl.
Add the Wings: Spray a slow cooker with nonstick spray and add half of the sauce to the bottom. Add 2 pounds of bone-in or boneless chicken wings and stir to coat.
Cook the Wings: Cook on high for 3-4 hours or low for about 7 hours.
Add More Sauce: Pour on the remaining sauce and cook for another 15 minutes. Serve hot with buffalo sauce for dipping if desired.
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