If you love tender, fall-off-the-bone wings with bold lemon-pepper flavor, this Slow Cooker Lemon Pepper Chicken Wings recipe is for you! It’s super easy—just season, toss in the slow cooker, and let it do the work. Perfect for game day, family dinners, or when you’re craving wings without the deep frying. Plus, I’ll show you how to get that crispy finish at the end!
Let’s get cooking! 🍋
What You’ll Need
Ingredients:
- 2 lbs chicken wings
- 1 tbsp lemon pepper seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt (if needed, depending on seasoning brand)
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Zest of 1 lemon
- Fresh parsley (optional, for garnish)
Pro Tips
- Pat wings dry before seasoning for better flavor absorption and crispier skin.
- Don’t skip the broil! This gives the wings that crispy finish after slow cooking.
- Adjust the seasoning—some lemon pepper blends are saltier than others, so taste before adding extra salt.
- Use a liner for easy cleanup if your slow cooker tends to get sticky.
- Make extra! These disappear fast—double the batch if needed.
Tools You’ll Need
- Slow cooker
- Mixing bowl
- Tongs
- Baking sheet
- Parchment paper or foil
- Small brush for butter (optional)
Substitutions & Variations
- No slow cooker? Bake at 375°F for 40 minutes, then broil.
- Spicy version: Add ½ tsp cayenne or a dash of hot sauce.
- Air fryer finish: Instead of broiling, pop them in the air fryer at 400°F for 5 minutes.
- Butter-free? Swap for olive oil or ghee.
Make Ahead Tips
- Season the wings the night before and store them in the fridge for even more flavor.
- Cook ahead, crisp later! Slow cook, refrigerate, then broil when ready to serve.
How to Make Slow Cooker Lemon Pepper Chicken Wings
1. Season the Wings
In a large bowl, toss the chicken wings with lemon pepper seasoning, garlic powder, onion powder, paprika, salt (if using), olive oil, and lemon zest.
2. Cook in the Slow Cooker
Place the seasoned wings in the slow cooker. Cover and cook on high for 2-3 hours or low for 4-5 hours, until tender.
3. Prepare the Butter Lemon Sauce
Melt butter and mix it with lemon juice.
4. Broil for Crispy Skin
Preheat the broiler to high. Place the wings on a lined baking sheet, brush with the butter-lemon mix, and broil for 3-5 minutes until crispy.
5. Garnish & Serve
Sprinkle with fresh parsley, extra lemon zest, and serve warm!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Pop in the air fryer or oven at 375°F for 5-7 minutes for crispy skin.
- Freezer: Freeze cooked wings for up to 3 months—reheat directly from frozen!
Time to Dig In!
These Slow Cooker Lemon Pepper Chicken Wings are the perfect balance of zesty, buttery, and crispy—without the hassle of frying. Try them out and let me know how they turned out in the comments! Got questions? I’m happy to help. ✨
