Go Back
Garlic Parmesan Slow-Cooker Wings
Rachel Kim

Garlic Parmesan Slow-Cooker Wings

Garlic-Parmesan wings need dry heat at the end, not a wet cheese sauce in the crock. The slow cooker gently cooks seasoned wings, the broiler browns them and warm garlic butter carries finely grated Parmesan afterward. Add the cheese off heat so it clings instead of melting into greasy strings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 6 tbsp unsalted butter
  • 4 garlic cloves minced
  • 1 cup finely grated Parmesan
  • 1 tbsp chopped flat-leaf parsley optional

Method
 

  1. Pat the wings dry and season with salt, garlic powder and pepper, then arrange them in a 6-quart slow cooker.
  2. Cover and cook on high for 2 1/2 to 3 hours until the thickest wings reach at least 165°F.
  3. Move the wings to a foil-lined rimmed pan and broil 5 to 8 minutes, turning once, until browned and crisp at the edges.
  4. Melt the butter in a small pan, cook the minced garlic for 1 minute and remove from the heat.
  5. Toss the hot wings with garlic butter, Parmesan and parsley if using, then serve immediately.