Crockpot Lemon Pepper Wings (Printer-Friendly)
Slow-cooked wings with zesty lemon and pepper, finished crisp under the broiler for bold flavor and tender texture.
# What You'll Need:
→ Chicken
01 -
2 lbs fresh or fully thawed chicken wings
→ Seasonings and Flavorings
02 -
1/4 cup fresh lemon juice
03 -
1 tablespoon fresh lemon zest
04 -
3 tablespoons unsalted butter
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
1/4 teaspoon smoked paprika
08 -
2 teaspoons lemon pepper seasoning
09 -
1 tablespoon fresh parsley, finely chopped (optional)
# Steps to Follow:
01 -
Place chicken wings directly into the slow cooker. Pour lemon juice and lemon zest over the wings, then add butter, salt, black pepper, and smoked paprika. Stir gently to distribute seasonings.
02 -
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until wings are tender and reach an internal temperature of 165°F.
03 -
Preheat the broiler. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking oil or brush with melted butter to prevent sticking.
04 -
Transfer the cooked wings to the prepared baking sheet. Brush them with the buttery lemon sauce from the slow cooker and sprinkle lemon pepper seasoning evenly on both sides. Broil for 6 to 8 minutes, flipping halfway through and basting once more with sauce, until skin is golden and crispy.
05 -
Remove wings from broiler, garnish with chopped fresh parsley and lemon slices if desired. Serve immediately with preferred dipping sauces.
# Extra Suggestions:
01 -
Ensure chicken wings are not overcrowded in the slow cooker to allow even cooking and tenderization.
02 -
Do not skip the broiling step; it crisps the skin and enhances flavor.
03 -
Watch closely while broiling to avoid burning, as ovens vary.