Crockpot Lemon Pepper Wings (Printer-Friendly)
Juicy, buttery chicken wings with zesty lemon and smoky paprika, slow-cooked then broiled for crispy skin.
# What You’ll Need:
→ Poultry
01 -
2 pounds fresh chicken wings, thawed if previously frozen
→ Citrus Components
02 -
1/4 cup fresh lemon juice (about 2 lemons)
03 -
1 tablespoon lemon zest (from about 1 lemon)
→ Fat & Seasonings
04 -
3 tablespoons unsalted butter
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1/4 teaspoon smoked paprika
08 -
1 tablespoon lemon pepper seasoning
→ Garnish
09 -
2 tablespoons fresh chopped parsley (optional)
10 -
Lemon slices for serving (optional)
# Steps to Make This:
01 -
Place the chicken wings directly into the slow cooker. Pour over the fresh lemon juice and sprinkle with lemon zest. Add butter, salt, black pepper, and smoked paprika. Stir gently if needed to combine ingredients.
02 -
Cover with the lid and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until wings are tender and reach an internal temperature of 165°F.
03 -
When wings are cooked, preheat the broiler. Line a rimmed baking sheet with aluminum foil and lightly grease with cooking spray or butter to prevent sticking.
04 -
Transfer the wings to the prepared baking sheet. Brush them with the lemon-butter sauce remaining in the slow cooker. Sprinkle lemon pepper seasoning evenly over both sides. Broil for 6 to 8 minutes, flipping halfway through and basting again to achieve a golden, crispy skin.
05 -
Remove wings from the broiler. Garnish with fresh chopped parsley and lemon slices, if desired. Serve immediately with dipping sauces such as ranch or lemon aioli.
# Additional Notes:
01 -
Use a sufficiently large slow cooker to allow wings to cook evenly without overcrowding.
02 -
Broiling at the end crisps the skin and intensifies the lemon pepper flavor—do not skip this step.
03 -
Allow wings to cool before refrigerating leftovers to prevent sogginess.