Description
Tender, juicy Slow Cooker Garlic Parmesan Wings tossed in a creamy garlic-butter-Parmesan sauce, then crisped under the broiler or air fryer for the perfect game day appetizer.
Ingredients
3.5 lb chicken wings, split (drumettes and flats), patted dry
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tbsp olive oil
1/2 cup low-sodium chicken broth
4 tbsp unsalted butter
6 cloves garlic, minced (about 2 tbsp)
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
1 tbsp lemon juice
1/2 tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley
1 tbsp cornstarch mixed with 1 tbsp water (optional, to thicken)
Cooking spray or 1 tbsp neutral oil for crisping
Instructions
1. Pat wings very dry with paper towels. In a large bowl, toss wings with salt, pepper, garlic powder, onion powder, smoked paprika, and olive oil until evenly coated.
2. Pour chicken broth into the slow cooker. Add the seasoned wings in an even layer. Cover and cook on High for 2 hours or on Low for 3–4 hours until tender.
3. In a small saucepan over medium heat, melt butter. Add minced garlic; cook 1–2 minutes until fragrant. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth. Add lemon juice and red pepper flakes (if using).
4. If you prefer a thicker sauce, whisk in the cornstarch slurry; simmer 1 minute until slightly thickened.
5. Use tongs to transfer wings to a foil-lined sheet pan sprayed with oil. Broil 3–5 minutes per side, or air fry at 400°F for 6–8 minutes, until edges are crisp and golden.
6. Toss crisped wings with the warm garlic Parmesan sauce. Sprinkle with parsley and extra Parmesan. Serve immediately.
Notes
For ultra-crisp skin, pat wings dry twice and avoid overcrowding when broiling or air frying. Use freshly grated Parmesan for best melt and flavor. If the sauce thickens too much, whisk in a splash of warm broth.