2 lbs chicken wings, tips removed, drumettes and flats separated

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 cup barbecue sauce, additional for serving

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

Optional: Chopped fresh parsley for garnish


Start by patting the chicken wings dry with paper towels. This step is crucial for seasoning adherence and will help achieve better caramelization.

Evenly season the wings with salt, garlic powder, black pepper, and smoked paprika.

Place the seasoned wings in the slow cooker.

In a separate bowl, mix together the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar until well combined.

Gently pour this sauce mixture over the wings in the slow cooker, ensuring they are thoroughly coated.

Cook on low for approximately 6 hours, or until the chicken is tender and fully cooked. For quicker cooking, set on high for 3 hours, though this may result in a slightly different texture.

Optional: For added crispness, broil the wings on a baking sheet for 2-3 minutes on each side after cooking.

Serve the wings hot, garnished with fresh parsley for an additional burst of color and freshness, if desired.