These barbecue wings are slow-cooked in a sweet buttery barbecue ranch sauce after being browned in the oven with salt and pepper.

Slow cooker barbecue chicken wings in sauce with a spatula inside the pot.

Slow Cooker Barbecue Chicken Wings Overview

These chicken wings are first baked in the oven for 20 minutes, then can be cooked on low or high setting in the slow cooker. Serve as an appetizer, a side dish for game nights, or as a main dish with rice or pasta on busy weeknights.

A combination of barbecue sauce, ranch dressing and butter is used to create a delicious coating for the chicken. If you like your wings to be extra spicy, choose a hot-flavored barbecue sauce, or add extra hot sauce.

Two containers of raw chicken, a jar of barbecue sauce, bowl of butter and ranch dressing on the counter.

Recipe Ingredients

3 lbs chicken wings
1 ½ cups barbecue sauce
½ cup ranch dressing
2 Tbsp salted butter - melted
Salt and pepper - to taste

Two overhead images in one: 1. Uncooked chicken wings with salt and pepper on a baking sheet. 2. Baked chicken wings on baking sheet.

How To Make Slow Cooker Barbecue Chicken Wings

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 375°F. Line a baking sheet with foil and spread 3 lbs of chicken wings into a single layer. Season with salt and pepper, bake for 20 minutes.

Two overhead images in one: 1. Butter, BBQ sauce, and ranch dressing added to a bowl. 2. Ingredients are mixed in bowl.

STEP 2: Melt 2 Tbsp salted butter in a microwave-safe bowl. Stir with 1 ½ cups barbecue sauce and ½ cup ranch dressing.

Two overhead images in one: 1. Baked chicken wings are in a slow cooker. 2. Sauce is added to the slow cooker.

STEP 3: Add the pre-baked chicken wings to the slow cooker. Pour the sauce on top and mix.

Two overhead images in one: 1. Chicken wings in slow cooker are cooked. 2. Closeup of cooked chicken wings with parsley as a garnish.

STEP 4: Cook on low for 3-4 hours or high for 1-2 hours, or until chicken is fully cooked and reaches 165°F with a meat thermometer.

STEP 5: Scoop on to plates and serve as an appetizer or with rice.

A white bowl with saucy barbecue ranch chicken wings piled inside.

Recipe Tips

All styles of chicken wings work, the whole wing, the flat, and the drumette which looks like a mini drumstick. I used pre-cut chicken wings to save time.
Baking the chicken is an important step - this will create juicier chicken.
I like to cook wings slower on the low setting for 3-4 hours, which keeps them from drying out and overcooking.
Cooked chicken should reach 165°F when poked with a meat thermometer. This is how you'll know when the chicken is done.
Extra sauce from the wings tastes delicious drizzled over rice and pasta.

How to store leftovers

Refrigerate - Store leftovers in an airtight container in the fridge for 4-5 days.
Freeze - Store in an airtight freezer bag or container for up to 3 months.
Reheat - The thawed recipe can be reheated in the microwave.