Slow Cooker Honey BBQ Wings with a Sticky Glaze

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Why slow cooking makes honey BBQ wings so irresistible

There are days when I want the comfort of honey BBQ chicken wings but without fussing over the oven or grill. That’s when I reach for the slow cooker. Wings cooked this way become unbelievably tender, almost falling off the bone, and the glaze thickens into a glossy, sticky coating that clings to every bite. It’s a different texture to crisp grilled wings, but it’s perfect for when you want something rich and satisfying with minimal effort.

I often make these on a Sunday morning and let them bubble away while I get on with other things. By the time the afternoon rolls around, the house smells incredible, and all that’s left is a quick blast under the grill to finish them off. If you love collecting different styles of wings, my best honey roast chicken wing recipes round-up has plenty more versions, from sticky picnic wings to garlicky oven-baked ones.

The secret to a sticky glaze in the slow cooker

The trick with slow cooker wings is to keep the sauce balanced. Honey can thin out too much as it heats gently over hours, so pairing it with a thick BBQ sauce ensures it clings well. Once the wings are fully tender, I like to transfer them to a hot grill or oven for a few minutes, this helps the glaze reduce, caramelise, and stick to the skin. It’s the finishing touch that makes them feel special rather than just simmered.

For anyone who enjoys experimenting with sauces, you might like to compare these to my guide on store-bought vs. homemade honey BBQ sauces, which dives into how different base sauces change the final flavour.

Ingredients you’ll need (serves 4)

• 1 kg chicken wings, tips removed and joints separated
• 200 g BBQ sauce
• 3 tablespoons runny honey
• 2 tablespoons tomato ketchup
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Place the chicken wings in the slow cooker bowl. In a separate jug, whisk together the BBQ sauce, honey, ketchup, Worcestershire sauce, garlic, smoked paprika, salt, and pepper. Pour this mixture over the wings and stir to coat thoroughly. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the meat is tender and cooked through.

To get that signature sticky glaze, preheat your grill (or oven at 220°C). Line a tray with foil, lift the wings out of the slow cooker with tongs, and place them in a single layer. Brush them with some of the sauce from the slow cooker and grill for 5–7 minutes until the glaze caramelises and turns glossy. Serve immediately with extra sauce on the side.

Wine and beer pairings

A Shiraz is a great match here , its bold fruit and hint of spice balance the sweetness of the honey glaze. For white, a Gewürztraminer brings floral notes that contrast beautifully with smoky paprika and garlic.

On the beer side, I’d pour a porter with these wings. The roasted malt notes echo the caramelised glaze and add depth to the sweetness. If you’d like something lighter, a pilsner works too, it’s crisp and refreshing, cutting through the richness of the slow-cooked meat. Find more inspiration in our guide about what beer or wine to pair with BBQ chicken wings.

Frequently asked questions about slow cooker BBQ wings

Tips for success with slow cooker honey BBQ wings

Don’t overcrowd your slow cooker. If you pack too many wings in, they’ll steam rather than braise in the sauce. For the stickiest finish, always give them that final blast under the grill, it makes the difference between wings that feel stewed and wings that feel like proper BBQ. If you’d like an alternative method that leans more towards smoky char, take a look at my smoky grilled honey BBQ wings recipe.

Storage and reheating honey BBQ chicken wings

Leftover wings will keep in the fridge for up to three days. Reheat them in the oven at 180°C for 12–15 minutes, basting with a little of the reserved sauce to keep them glossy. You can also freeze them in airtight containers for up to three months, defrost overnight in the fridge before reheating.

Ingredient notes and alternatives

The Worcestershire sauce adds depth, but if you need a vegetarian version, swap it for soy sauce and a splash of balsamic vinegar. If you prefer a less smoky glaze, leave out the smoked paprika. For gluten-free diets, choose a gluten-free Worcestershire substitute and ensure your BBQ sauce is certified. Vegetarians can try this glaze on roasted cauliflower florets for a hearty alternative.