Chicken wings recipe salt and pepper style, are one of my favorite ways to get that Chinese takeout flavor at home without the cost of ordering trays for a crowd. I created this crock pot version so you can make tender, peppery wings with garlic, sesame oil, black pepper, and a little chili heat while the slow cooker does most of the work. Right before serving, I like to brush them with hot honey for that sticky-sweet finish. For crispier edges, pop the wings under the broiler for a few minutes, and you’ll have party-style wings without standing over a fryer.
Wings always disappear fast at a family gathering, and this crockpot version keeps the prep simple while still feeling fun enough for game day, a party tray, or a casual takeout-style dinner at home. No need to fuss over a fryer or spend a fortune on takeout trays. Just let the wings cook until tender, finish them with that sticky hot honey, and set them out for everyone to grab and enjoy.
Want crispier wings?
I know the big question with crockpot wings is, “Are they going to turn out soggy?”
Crockpot chicken wings are always going to be tender. That’s just how they cook. And honestly, that’s part of what makes them so good. But the good news is, you don’t have to settle for that. A quick finish under the broiler at the end gives them just enough texture on the outside to balance everything out. No frying, no extra fuss.
I’ll show you exactly how I do that in the steps below, so you don’t have to guess.
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Chicken wings: I usually grab the flats and drumettes and make sure to pat them really dry, so the seasoning sticks instead of sliding right off. If you’re using frozen wings, they turn out best if you thaw them first. I’ve tried skipping that step before, and they just don’t cook as evenly or hold onto the seasoning the same way.
- Black pepper: Freshly ground gives the best flavor and that classic peppery bite.
- Garlic: I stick with fresh minced garlic. I’ve tried the jarred kind in a pinch, but it just doesn’t give the same flavor.
- Sesame oil: Just a little helps coat the wings and carry all that seasoning. It also adds a nice savory flavor.
- Crushed red pepper flakes: Adjust this depending on how much heat you like.
- Hot honey: Adds a little sweetness and heat at the end. You can keep it light or drizzle more depending on your taste. If you’d rather make your own, I’ve got a simple hot honey recipe that’s easy to keep on hand for wings like this.
- Green onions: I sprinkle these on right at the end. If they sit on hot wings too long, they’ll wilt and lose that fresh bite that balances the richness.
How To Make Chicken Wings Recipe Salt and Pepper
This is a simple slow cooker method that gives you tender wings, with an optional step at the end if you want those crispier edges.
Step 1: Place the chicken wings in a colander and pat them dry with paper towels. Clean and sanitize your sink and surfaces after handling raw chicken
Step 2: In a small bowl, mix the sea salt, black pepper, minced garlic, and crushed red pepper flakes.
Step 3: Then put your wings in a large bowl, drizzle the sesame oil over them, and toss until they’re coated.
Step 4: Once that’s done, sprinkle the seasoning over the wings and toss again. I usually use my hands here just to make sure everything is evenly coated.
Step 5: Arrange the wings in an even layer in the crockpot without adding any liquid. They’ll cook in their own juices. Cover and cook on high for 2 hours and 30 minutes, or until they reach 165°F.
Remove the wings and discard the cooking liquid. Put the wings in a bowl, drizzle with hot honey, and toss lightly. Then sprinkle the green onions over the top.
Optional Step for Crispier Wings
If you’re like me and want a little crisp on the outside, this is where you can take it one step further. After cooking, place the wings on a wire rack over a baking sheet and give them a quick drizzle of honey.
Slide them under the broiler for 2 to 3 minutes per side. Keep a close eye on them because that honey can go from perfect to burned pretty fast. This step gives you those slightly crispy edges without having to fry anything.
Tip: Don’t skip checking the temperature on a couple of the larger wings before serving. Crockpots can cook a little differently, and I’ve had times where the smaller pieces were ready but the bigger ones needed just a bit more time. I usually check one or two of the thickest wings just to be sure everything is cooked through and ready to go.
Can I use regular honey instead of hot honey?
Yes, you sure can. I do this when I’m serving people who don’t love heat. It still gives you that light sticky finish, just without the spice.
Variations
- Make it spicier: You can add 1/2 teaspoon of crushed red pepper flakes. This adds more heat without changing the overall flavor too much.
- White pepper option: I usually go with black pepper, but if you want something a little more subtle or don’t like the look of the black specks, white pepper works too. It’s just a softer flavor overall.
- Sweeter finish: Add a little extra honey right before serving if you like that sticky coating.
- Skip the broil: If you don’t need crispy edges, you can serve them straight from the crockpot. They’ll be very tender and juicy. If you enjoy that same slow cooker approach, these sticky crockpot BBQ chicken wings use a similar method with a richer, saucy finish.
Make Ahead Tips
- You can season the wings earlier in the day and keep them covered in the fridge until you’re ready to cook.
- When I’m having folks over, I usually start these a couple of hours before we eat, so they finish right on time.
- If I’m doing the broil step, I wait and do that right before serving so they come out warm with those slightly crisp edges.
Chicken Wings Recipe Salt and Pepper Style
Ingredients
- 3 pounds chicken wings, flats and drumettes
- 2 teaspoons sea salt
- 2 teaspoons black pepper, freshly coarse ground
- 4 cloves garlic, about 2 tablespoons fresh minced garlic
- 1/4 teaspoon crushed red pepper chili flakes
- 4 teaspoons sesame oil
- 3 green onions, washed and sliced thin, white and green parts
Sauce
- 2 tablespoons hot honey
Instructions
Prepare the Chicken Wings
- Remove the chicken wings from the packaging and place them in a colander in the sink.3 pounds chicken wings
- Pat the chicken wings dry with paper towels to remove excess moisture. This helps the seasoning stick better.
- Discard the paper towels and packaging, then wash your hands thoroughly with soap and warm water.
- Clean and sanitize the sink and any surfaces that touched the raw chicken.
Make the Salt and Pepper Seasoning
- In a small bowl, combine the sea salt, black pepper, minced garlic, and crushed red pepper chili flakes. Set aside.2 teaspoons sea salt, 2 teaspoons black pepper, 4 cloves garlic, 1/4 teaspoon crushed red pepper chili flakes
- Place the chicken wings in a large mixing bowl.
- Drizzle the sesame oil over the wings and toss until evenly coated.4 teaspoons sesame oil
- Sprinkle the seasoning mixture over the wings and toss again until all wings are fully coated.
Cook the Wings
- Arrange the wings in an even layer in the bottom of the crockpot. Do not add any liquid.
- Cover with the lid and cook on high heat for 2 hours 30 minutes.
- Check the internal temperature of the wings. Continue cooking if needed until the wings reach 165 degrees Fahrenheit.
Finish and Serve
- Remove the cooked wings from the crockpot and transfer them to a large bowl. Do not add the cooking liquid.
- Discard the liquid left in the crockpot.
- Drizzle the hot honey over the wings and toss lightly to coat.2 tablespoons hot honey
- Top with sliced green onions and serve warm.3 green onions
Optional Step for Crispier Wings
- If you’re like me and want a little crisp on the outside, this is where you can take it one step further. After cooking, place the wings on a wire rack over a baking sheet and give them a quick drizzle of honey.
- Slide them under the broiler for 2 to 3 minutes per side. Keep a close eye on them because that honey can go from perfect to burned pretty fast. This step gives you those slightly crispy edges without having to fry anything.
Gina’s Notes and Tips
- Let the wings cool, then store them in an airtight container in the fridge for up to 4 days.
- To reheat, I usually use the oven at 350°F until heated through. This helps keep the texture crisp compared to a microwave, but the microwave works if you’re in a hurry.
- If you want to freeze them, you can, but the texture may soften a bit after thawing. Let them thaw in the fridge before reheating.
Tried this recipe?
Please consider Leaving a Review!Kitchen Essentials I Use In This Recipe
Slow Cooker 6 Quart Programmable with Temperature Probe
Buy Now →Hospitality with Chicken Wings Recipe Salt and Pepper
If you’re looking for an easy way to make these hot honey chicken wings feel a little more fun, a simple Chinese Takeout Night theme works really well here. You can serve the wings on a large platter or even in parchment-lined takeout-style containers, and add a few easy sides like fried rice, sweet-spicy lao gan ma noodles, vegetable spring rolls with peanut sauce, or some store-bought potstickers. I usually just set everything out on the counter and let people help themselves to keep things easy and relaxed. I also like to keep a stack of napkins nearby (you’ll need them with that hot honey finish), and maybe set out small bowls of extra sauces and a few chopsticks alongside forks so guests can grab whatever feels easiest.
1 Peter 4:10 says, “Each of you should use whatever gift you have received to serve others.” That always reminds me it’s not about doing a lot. It’s about being willing to use what you already have, and sometimes that just looks like opening your home and setting out a simple meal.
