Crockpot Garlic Butter Herb Chicken Wings Step-by-step instructions

Before you start

Before starting, gather all your ingredients: chicken wings, garlic, Italian seasoning, butter, and fresh parsley. If using whole wings, cut them into drumettes and flats, or buy them already separated. Mince the garlic and chop the parsley. Melt the butter in a small saucepan or microwave-safe bowl.

Make sure your slow cooker is clean and ready. Pat the wings dry with paper towels to remove excess moisture—this helps the seasoning adhere better and prevents the sauce from becoming watery. Arrange the wings in the slow cooker in a single layer if possible, but it's okay if they overlap slightly.

Instructions

Prep and Season

1. 1Prepare the wings
   Place the raw chicken wings in the slow cooker base in a single layer if possible. Pat them dry with paper towels to help the seasoning stick.
   Look for Wings are arranged evenly in the slow cooker.
   Tip If wings are frozen, thaw them in the refrigerator first.
2. 2Add garlic and seasoning
   Sprinkle the minced garlic evenly over the wings. Then sprinkle the Italian seasoning over the garlic, covering all the wings.
   Look for Garlic and seasoning are distributed over the wings.
   Tip Use your hands to toss if needed to coat evenly.
3. 3Pour over butter
   Pour the melted butter evenly over the seasoned wings. Make sure every wing gets some butter for flavor and moisture.
   Look for Butter coats the wings; the slow cooker bottom has a shallow pool.
   Tip Melt the butter in the microwave or on the stove before pouring.

At the end of this phase, the wings are in the slow cooker, covered with minced garlic, Italian seasoning, and melted butter.

The garlic and herbs should be evenly distributed, and the butter should coat the wings. The slow cooker is ready to turn on. This is the time to make any adjustments, like adding more seasoning if desired.

Slow Cook

4. 4Cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the wings are tender and cooked through. Do not open the lid during cooking to keep the heat steady.
   Look for Wings are tender and the meat pulls away from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If you prefer a firmer texture, cook on high for 2-3 hours.

After 4 hours on low, the wings should be tender and cooked through. The butter will have melted and mixed with the seasonings, creating a fragrant, savory sauce. The kitchen will smell of garlic and herbs. You can check the internal temperature, which should be at least 165°F (74°C). The wings should look moist and glossy.

Serve

5. 5Finish and serve
   Using tongs, carefully transfer the cooked wings to a serving plate. Garnish with chopped fresh parsley and serve warm.
   Look for Wings are glossy with butter and herbs, garnished with green parsley.
   Tip For extra color, place under the broiler for 2-3 minutes.

The wings are transferred to a serving plate and garnished with fresh parsley. They should look appetizing, with a buttery sheen and flecks of green herbs. The parsley adds a pop of color and freshness. Serve immediately while warm. If you want a crispy skin, broil for a few minutes, but watch closely to avoid burning.

Common mistakes

Avoid opening the slow cooker lid during cooking, as this releases heat and extends the cooking time. Don't skip patting the wings dry—excess moisture can make the sauce thin and bland. If you use salted butter, be mindful of additional salt in other seasonings, as the wings can become too salty.

Also, don't overcrowd the slow cooker; if you're making a larger batch, cook in batches or use a larger slow cooker to ensure even cooking. Finally, resist the urge to cook on high for too long, as high heat can make the wings tough.

How to tell it’s done

The wings are done when the internal temperature reaches 165°F (74°C) in the thickest part of the meat, and the meat is so tender that it easily pulls away from the bone. The sauce will have thickened slightly, and the wings will be coated in a glossy, buttery herb mixture.

If you like a bit of char, transfer the wings to a baking sheet and broil for 2-3 minutes until the skin crisps up. Remember that the wings will continue to cook slightly after you remove them from the slow cooker, so it's fine to take them out when they are just at the temperature mark.

• Poultry: 165°F (74°C) in the thickest part