- 4 pounds chicken wings
- 3 cups BBQ sauce divided
- 2 tablespoons honey
- 1 teaspoon garlic salt
- 1 teaspoon red pepper flakes
In a medium sized bowl, stir together the BBQ sauce, the honey, the garlic salt, and the red pepper flakes. Stir for about one minute to ensure ingredients are evenly distributed throughout the BBQ sauce.
Pour the sauce over the wings and use your hands to stir the mixture, ensuring that each wing is evenly coated in the sauce.
Dump the wings into your slow cooker and cook on high heat for 2 ½ hours. Finish off the wings using one of the methods below to crisp them up and caramelize the sauce.
Make Ahead: You can coat the wings and store them in the fridge, uncooked, for up to 2 days. As long as they were fresh and not previously frozen, you can also store them uncooked in the freezer for up to 2 months. Thaw completely in the refrigerator overnight before placing in the slow cooker.
Storing: If you happen to have leftovers, store them in an airtight container in the fridge for up to 3-4 days. They can be frozen for up to 3-4 months. All leftovers should be cooled before storing.
Reheating: You can reheat in the oven or in the air fryer at 350 degrees until warmed through. Microwaving is also an option, but will make your wings soggy.
Calories: 473kcalCarbohydrates: 48gProtein: 23gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 1486mgPotassium: 448mgFiber: 1gSugar: 40gVitamin A: 494IUVitamin C: 2mgCalcium: 51mgIron: 2mg