For extra caramelized wings, line a baking sheet with foil and lightly coat it with cooking spray. Use tongs to transfer the cooked wings from the slow cooker to the baking sheet, then spoon a little extra sauce from the crock over the top of each wing.
Cooked wings arranged on a foil-lined baking sheet
Cooked wings arranged on a foil-lined baking sheet
Place the sauced wings under a preheated broiler for 3 to 5 minutes, watching closely, just until the edges start to char slightly and the sauce looks glossy and sticky. This step is optional but gives them that oven-finished look and taste.
Transfer the wings to a serving platter, drizzle with any remaining warm sauce from the slow cooker, and serve hot while the meat is tender and the sauce is still nice and sticky.
Close-up of finished sticky wings on a serving platter
Close-up of finished sticky wings on a serving platter
Variations & Tips
If you don’t keep grape jelly on hand, you can swap in any red or purple jelly or jam you’ve got tucked in the pantry, like strawberry, raspberry, or mixed berry; each one will put its own little spin on the flavor. For a tangier finish, stir a tablespoon or two of apple cider vinegar into the sauce before pouring it over the wings. If your household likes a bit of heat, add a teaspoon of crushed red pepper flakes or a spoonful of hot sauce to the barbecue and jelly mixture.
For a smokier flavor, choose a smoky-style barbecue sauce or add a small dash of liquid smoke. If you’re feeding a crowd, this recipe doubles easily—just make sure your slow cooker is large enough, and give everything an extra half hour or so. Leftover wings reheat well in a covered dish in the oven; you can also pull the meat from the bones and toss it with the leftover sauce to make an easy sandwich filling. To cut down on cleanup, you can line your slow cooker with a slow cooker liner or give the crock a quick spray of cooking oil before adding the wings and sauce.
