Description
These Crockpot Lemon Pepper Chicken Wings are tender, juicy, and packed with zesty lemon flavor, slow-cooked to perfection and finished under the broiler for a crispy skin. Perfect as a flavorful appetizer or a crowd-pleasing snack with a fresh, buttery, and mildly smoky kick.
Ingredients
Chicken Wings
- 4 pounds chicken wings (fresh or thawed)
Seasoning and Sauce
- 2 large lemons (juiced)
- 2 tablespoons lemon zest
- 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Lemon pepper seasoning, to add when basting
Garnish
- Fresh chopped parsley (for garnish)
- Optional lemon slices for serving
Instructions
- Place wings in slow cooker: Arrange the chicken wings directly into the slow cooker, ensuring they are evenly distributed for consistent cooking.
- Add lemon juice and seasonings: Pour the juice of the lemons and sprinkle the lemon zest over the wings. Add the butter, salt, black pepper, and smoked paprika, distributing them evenly to infuse the wings with rich, zesty flavor during cooking.
- Slow cook the wings: Cover with the slow cooker lid and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the wings are fall-apart tender and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Prepare for broiling: Preheat your oven broiler. Line a rimmed baking sheet with aluminum foil and lightly spray with cooking oil or brush with butter to prevent sticking.
- Broil the wings: Transfer the slow-cooked wings onto the prepared baking sheet. Brush them generously with the lemony, buttery sauce left in the slow cooker. Sprinkle lemon pepper seasoning on both sides for an extra burst of flavor. Broil the wings for 6–8 minutes, turning halfway through, until the skin is golden and crispy.
- Garnish and serve: Remove the wings from the oven and garnish with freshly chopped parsley and optional lemon slices. Serve immediately with your choice of dip, such as ranch or lemon aioli, for a deliciously tangy finish.
Notes
- For best results, use fresh or fully thawed chicken wings.
- If you prefer spicier wings, add a pinch of cayenne pepper when seasoning.
- Make sure to monitor the broiler closely to avoid burning the wings.
- Leftover wings keep well refrigerated for up to 3 days and can be reheated in the oven to maintain crispiness.
- You can substitute butter with olive oil for a lighter version, though it will alter the flavor slightly.