Cheesy Crockpot Garlic Parmesan Wings

I’ve been making these crockpot garlic parmesan wings for years, and they never fail to disappear within minutes at any gathering I bring them to. The combination of freshly minced garlic and that salty Kraft parmesan creates the most incredible crust on these wings, and the best part is that your slow cooker does all the work. Trust me, once you try this hands-off method, you’ll never go back to the traditional way of making wings!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4300
• Protein: 310-340 g
• Fat: 320-350 g
• Carbohydrates: 10-15 g

Ingredients

For the chicken:

• 4 lb chicken wings (patted dry with paper towels to help the seasoning stick)
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 8 garlic cloves (freshly minced for best flavor)
• 1/2 tsp onion powder

For the garnish:

• 1 1/4 cups parmesan (I use Kraft grated parmesan for that classic salty crust)
• green onions
• 1/4 tsp red pepper flakes

Step 1: Prepare and Season the Chicken Wings

• 4 lb chicken wings
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder

Pat the chicken wings completely dry with paper towels—this is crucial for the seasoning to adhere properly and helps develop a better crust during broiling.

In a small bowl, combine the salt, pepper, and onion powder.

Toss the dried wings with this seasoning mixture until evenly coated, then transfer them to your crockpot in a single layer.

Step 2: Create and Add the Garlic Butter Sauce

• 1/2 cup butter
• 8 garlic cloves
• 1/4 tsp red pepper flakes
• seasoned wings from Step 1

In a small saucepan over low heat, melt the butter and add the freshly minced garlic and red pepper flakes.

Stir gently for about 1-2 minutes until fragrant—be careful not to brown the garlic or it will turn bitter.

Pour this garlic butter mixture directly over the seasoned wings in the crockpot and stir gently to coat all pieces evenly.

Step 3: Slow Cook the Wings to Tenderness

• wings and sauce from Step 2

Cover the crockpot and cook on high for 2.5 to 3 hours, or on low for 5 to 6 hours, until the wings are fully cooked and tender.

The meat should pull away easily from the bone.

I prefer cooking on high for the shorter timeframe to keep them from becoming too soft, but either method works well.

Step 4: Prepare Wings for Broiling

• cooked wings from Step 3
• reserved garlic butter sauce

Transfer the cooked wings from the crockpot to a large baking sheet or broiler pan lined with foil, arranging them in a single layer without overlapping.

Reserve about 2-3 tablespoons of the garlic butter sauce from the crockpot and lightly drizzle it over the wings.

This keeps them moist while broiling.

Step 5: Broil and Add the Parmesan Crust

• prepared wings from Step 4
• 1 1/4 cups parmesan

Preheat your broiler to high and position the oven rack about 6-8 inches from the heat source.

Broil the wings for 5 minutes on one side, then flip them carefully and broil for 5 minutes on the other side until they develop a light golden color.

Remove the baking sheet from the oven, generously sprinkle the Kraft parmesan cheese all over the wings, and return them to the broiler for 1-2 minutes until the cheese melts and becomes slightly golden—watch carefully to avoid burning.

Step 6: Garnish and Serve

• finished wings from Step 5
• green onions

Remove the wings from the broiler and immediately sprinkle with fresh chopped green onions while the parmesan is still warm and slightly sticky—this helps the garnish adhere nicely.

Transfer to a serving platter and serve warm.

Cheesy Crockpot Garlic Parmesan Wings

Delicious Cheesy Crockpot Garlic Parmesan Wings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 25 minutes mins

Total Time 5 hours hrs 12 minutes mins

Servings: 4 servings

Calories: 4150

Ingredients Method

Ingredients

  

For the chicken

• 4 lb chicken wings (patted dry with paper towels to help the seasoning stick)
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup butter (I like Kerrygold unsalted butter for this)
• 8 garlic cloves (freshly minced for best flavor)
• 1/2 tsp onion powder

For the garnish

• 1 1/4 cups parmesan (I use Kraft grated parmesan for that classic salty crust)
• green onions
• 1/4 tsp red pepper flakes

Method

 

1. Pat the chicken wings completely dry with paper towels—this is crucial for the seasoning to adhere properly and helps develop a better crust during broiling. In a small bowl, combine the salt, pepper, and onion powder. Toss the dried wings with this seasoning mixture until evenly coated, then transfer them to your crockpot in a single layer.
2. In a small saucepan over low heat, melt the butter and add the freshly minced garlic and red pepper flakes. Stir gently for about 1-2 minutes until fragrant—be careful not to brown the garlic or it will turn bitter. Pour this garlic butter mixture directly over the seasoned wings in the crockpot and stir gently to coat all pieces evenly.
3. Cover the crockpot and cook on high for 2.5 to 3 hours, or on low for 5 to 6 hours, until the wings are fully cooked and tender. The meat should pull away easily from the bone. I prefer cooking on high for the shorter timeframe to keep them from becoming too soft, but either method works well.
4. Transfer the cooked wings from the crockpot to a large baking sheet or broiler pan lined with foil, arranging them in a single layer without overlapping. Reserve about 2-3 tablespoons of the garlic butter sauce from the crockpot and lightly drizzle it over the wings. This keeps them moist while broiling.
5. Preheat your broiler to high and position the oven rack about 6-8 inches from the heat source. Broil the wings for 5 minutes on one side, then flip them carefully and broil for 5 minutes on the other side until they develop a light golden color. Remove the baking sheet from the oven, generously sprinkle the Kraft parmesan cheese all over the wings, and return them to the broiler for 1-2 minutes until the cheese melts and becomes slightly golden—watch carefully to avoid burning.
6. Remove the wings from the broiler and immediately sprinkle with fresh chopped green onions while the parmesan is still warm and slightly sticky—this helps the garnish adhere nicely. Transfer to a serving platter and serve warm.