Crockpot Lemon Pepper Wings (Printer-Friendly Version)
Zesty lemon and pepper wings slow-cooked until tender, then broiled for a golden crisp finish.
# Ingredients Needed:
→ Chicken
01 -
2 lbs fresh or fully thawed chicken wings
→ Citrus and Seasonings
02 -
1/4 cup fresh lemon juice
03 -
1 tablespoon lemon zest
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon smoked paprika
07 -
1 tablespoon lemon pepper seasoning
→ Fats
08 -
3 tablespoons unsalted butter
→ Garnish
09 -
2 tablespoons fresh chopped parsley (optional)
10 -
Lemon slices (optional)
# Step-by-Step Directions:
01 -
Place the chicken wings directly into the slow cooker.
02 -
Pour fresh lemon juice and lemon zest over the wings. Add butter, salt, black pepper, and smoked paprika evenly.
03 -
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until wings reach an internal temperature of 165°F and are tender.
04 -
Preheat the broiler. Line a rimmed baking sheet with foil and lightly grease with cooking spray or butter to prevent sticking.
05 -
Transfer wings to the prepared baking sheet. Brush with the buttery lemon sauce from the slow cooker and sprinkle lemon pepper seasoning on both sides. Broil for 6 to 8 minutes, flipping and basting halfway through, until skin is golden and crisp.
06 -
Garnish with fresh chopped parsley and lemon slices if desired. Serve immediately with preferred dipping sauces.
# Helpful Hints:
01 -
Use a sufficiently large slow cooker to ensure even cooking and avoid overcrowding the wings.
02 -
Broiling is essential for crisp skin; watch closely to avoid burning.
03 -
Allow wings to cool before refrigerating leftovers in an airtight container, which will keep for 3 to 4 days.