Go Back
cooked chicken wing flats and drumettes with lightly browned skin and a thin pale garlic-butter coating with fine Parmesan flecks on an ordinary plate, with no red sauce, whole garlic cloves or garnish
Andre Lewis

Crockpot Garlic Parmesan Wings

Slow-cooked whole garlic cloves make a mellow paste for these Parmesan wings, with a broiler finish that browns the tender skin before any cheese goes on. Lift the wings under their thicker sections so the meat stays attached to the bones, mash the cooked garlic into warm butter and brush it over the browned surfaces, then add finely grated Parmesan while the wings are still hot enough to hold a light coating without needing another long blast of heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb chicken wings split into flats and drumettes, tips removed
  • 6 garlic cloves peeled
  • 1/4 cup low-sodium chicken broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1/2 cup finely grated Parmesan
  • 1 tsp neutral oil for sheet pan

Method
 

  1. Place garlic and broth in a 6-quart slow cooker. Toss wings with salt and pepper and arrange them over the garlic.
  2. Cover and cook on low for 3 to 4 hours until wings reach 165°F and are tender but still hold together.
  3. Heat the broiler and oil a foil-lined rimmed sheet pan. Transfer wings carefully to the pan and broil 6 inches from the heat for 4 minutes, turn and broil for 3 to 4 minutes more until lightly browned.
  4. Lift the cooked garlic from the broth and mash smooth in a small bowl. Melt butter in a saucepan and stir in the garlic paste for 1 minute.
  5. Brush hot wings with garlic butter and divide Parmesan evenly over them, turning gently to coat. Serve as 6 appetizer portions.