These Slow Cooker Garlic-Parmesan Wings are packed with so much flavor, you’ll want to keep them all to yourself! They’re great as an appetizer or a main dish.
Slow Cooker Garlic-Parmesan Wings
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We love to eat chicken wings. But while John loves the spicy sauces (so does our toddler!), I’m not crazy about it. So I’m always looking for other sauce flavors that we will all enjoy. This Garlic-Parmesan sauce is a winner!
Guys. I would eat this garlic-parmesan sauce with a spoon. I am so not kidding. (I may have actually done that…)
This sauce started like the cheese sauce from this Classic Homemade Macaroni & Cheese. But I borrowed the flavors from this Garlic-Parmesan Mac & Cheese and these Garlic-Parmesan Pretzels.
There are two tricks to cooking wings in your slow cooker. The first trick is to not over cook them. If you do, the meat will fall off the bones, and you don’t get to enjoy the wing-eating experience quite as much. I use a meat thermometer inserted into one of the drummies in the middle of the slow cooker. I figure when the chicken in the middle of the slow cooker is done, it’s all done. (You’re looking for an internal temperature of 165 degrees F.)
How to Use a Meat Thermometer
The second trick is to lay the wings out on a baking sheet and broil them for a few minutes. This gets the skin just a little bit crispy and brown. Sprinkle a little Parmesan over the wings before you broil them for even more flavor!
I separated the wings into three pieces before I put them in the slow cooker. (Use sharp kitchen shears to do this easily.) I cooked the two sections with meat (the “drummies” and the flat parts). I used the third section, with no meat, to make a little batch of this Homemade Chicken Broth while the wings were cooking in my slow cooker. Then I froze the broth for later!
Enjoy!
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Slow Cooker Garlic-Parmesan Wings
Ingredients
For the wings:
- 4-4.5 pounds chicken wings
- 2 cups chicken broth
- 2 Tablespoons garlic powder
- 1 teaspoon onion powder
- 1/4 cup grated Parmesan cheese
For the sauce:
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 cups whole milk
- 6 cloves garlic minced
- 1/2 cup grated Parmesan cheese
Instructions
For the wings:
- Cut wings into sections with kitchen shears. Place meaty sections in slow cooker.
- In a bowl, combine chicken broth, garlic powder, and onion powder. Whisk to mix.
- Pour broth over chicken wings.
- Cover and cook on high for 2-3 hours (until internal temperature is 165 degrees F).
- Remove wings from slow cooker and place on baking pan.
- Sprinkle wings with 1/4 cup grated Parmesan cheese.
- Broil for 5-7 minutes (watching carefully), until wings are brown.
For the sauce:
- Prepare all ingredients before beginning to make the sauce.
- Melt butter in a small saucepan.
- When butter is melted, whisk in flour, salt, and pepper. Cook, whisking constantly, until all liquid is absorbed and a thick paste forms.
- Slowly whisk in whole milk.
- Add garlic and stir.
- Slowly add Parmesan cheese, whisking to avoid lumps.
- Let sauce simmer for 2-5 minutes, until thick and heated through.
- Drizzle sauce over wings, or serve in small bowl for dipping.
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Those wings look fabulous! I could so go for some with a cold beer right now!
Sounds very good, but can you save the chicken broth for something else? That sure wont all cook away. Would hate to throw it out.
Hi Cherie. You could use the broth left in the slow cooker after the wings are cooked. Just remember, there was raw chicken sitting in there for a couple of hours. You should heat the broth to a boil, and let it boil for 5 minutes before using it for something else.