31 Mouthwatering Turkey Wings in Crock Pot Recipes

Let’s talk about the ultimate comfort food hack: turkey wings in the crock pot! Whether you’re craving cozy fall flavors, need an easy weeknight dinner solution, or just want to impress with minimal effort, these recipes deliver juicy, fall-off-the-bone perfection every time. Get ready to discover 31 mouthwatering ways to transform this humble cut into something truly spectacular—your slow cooker is about to become your new best friend.

Slow-Cooked Honey Garlic Turkey Wings

Y’all ready to meet your new favorite lazy-day superstar? These slow-cooked honey garlic turkey wings are basically a cozy hug for your taste buds, transforming what could be a weeknight chore into a ‘set it and forget it’ flavor fiesta that’ll have you doing a happy dance by the oven.

Ingredients

• 3 lbs turkey wings, patted dry (or turkey drumettes)
• 1/4 cup honey (local if you’re feeling fancy)
• 4 cloves garlic, minced (fresh is best, but 2 tsp jarred works)
• 1/4 cup soy sauce (low-sodium if you’re watching salt)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (a splash of brightness)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 tsp black pepper (freshly cracked if possible)
• 1/4 tsp red pepper flakes (optional, for a gentle kick)

Instructions

1. Preheat your oven to 300°F—low and slow is the name of the game here.
2. Pat the turkey wings completely dry with paper towels; this helps the skin crisp up later instead of steaming. Tip: Don’t skip the drying step—it’s the secret to golden skin!
3. In a medium bowl, whisk together honey, minced garlic, soy sauce, olive oil, apple cider vinegar, smoked paprika, black pepper, and red pepper flakes until fully combined.
4. Place the dried turkey wings in a 9×13-inch baking dish or oven-safe skillet in a single layer.
5. Pour the honey garlic sauce evenly over the wings, turning them to coat every nook and cranny.
6. Cover the dish tightly with foil and bake at 300°F for 2 hours—this slow braise makes the meat fall-off-the-bone tender.
7. Remove the foil and increase the oven temperature to 400°F. Tip: Uncovering now lets the sauce reduce and the skin caramelize.
8. Bake uncovered for 20–25 minutes, basting once halfway through, until the wings are deeply glazed and the sauce is bubbly and thickened.
9. Check for doneness—the meat should pull away easily from the bone, and an instant-read thermometer inserted into the thickest part should read 165°F. Tip: Use a thermometer to avoid guesswork and ensure perfect safety!
10. Let the wings rest for 5–10 minutes before serving to allow the juices to redistribute.

Velvety tender meat practically slides off the bone, coated in a sticky-sweet glaze with just enough garlicky punch to keep things interesting. Serve these beauties over fluffy rice to soak up every drop of that glorious sauce, or go full picnic-mode with a side of coleslaw for the ultimate sweet-and-savory crunch fest.

Spicy Buffalo Crock Pot Turkey Wings

Hold onto your taste buds, folks, because we’re about to transform humble turkey wings into a saucy, spicy sensation that’ll have you forgetting all about chicken wings. This slow-cooked marvel delivers fall-off-the-bone tenderness with a fiery buffalo kick that’s perfect for game day, potlucks, or just surviving a Tuesday.

Ingredients

– 3 lbs turkey wings, split at joints (pat them dry for better browning)
– 1/2 cup buffalo sauce, like Frank’s RedHot (or your favorite brand)
– 1/4 cup unsalted butter, melted (salted works, just adjust added salt)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp white vinegar (adds tang; apple cider vinegar works too)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika (for a hint of smokiness)
– 1/4 tsp cayenne pepper (double it if you’re brave!)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure a crispier sear.
2. In a small bowl, whisk together the buffalo sauce, melted butter, olive oil, white vinegar, garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper until fully combined.
3. Brush the sauce mixture evenly over all sides of the turkey wings, reserving about 1/4 cup for later.
4. Place the sauced wings in a single layer in a 6-quart crock pot.
5. Cover and cook on LOW for 6 hours until the meat is tender and pulls easily from the bone.
6. Preheat your oven’s broiler to HIGH (500°F) and line a baking sheet with aluminum foil for easy cleanup.
7. Carefully transfer the wings to the prepared baking sheet using tongs.
8. Brush the reserved sauce over the wings for an extra flavor boost.
9. Broil for 3-5 minutes until the edges are slightly charred and the sauce is sticky.
10. Let the wings rest for 5 minutes before serving to allow the juices to redistribute. Let’s be real: these wings are so tender, the meat practically jumps off the bone into your mouth. The spicy, tangy glaze caramelizes beautifully under the broiler, creating sticky perfection that’s begging to be served with celery sticks and blue cheese dressing for the ultimate cool-down contrast.

Lemon Herb Turkey Wings in the Slow Cooker

Just when you thought turkey wings couldn’t get more fabulous, these slow-cooked beauties enter the chat—tender, zesty, and basically begging to be devoured. They’re the ultimate ‘set it and forget it’ dinner that’ll make your kitchen smell like a five-star restaurant without any of the chef drama. Get ready for fall-off-the-bone perfection that’ll have your family fighting over the last wing!

Ingredients

– 3 lbs turkey wings, patted dry (thaw completely if frozen)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1/2 cup chicken broth (low-sodium preferred)
– 1/4 cup fresh lemon juice (about 2 lemons, bottled works in a pinch)
– 4 garlic cloves, minced (pre-minced jarred garlic saves time)
– 1 tbsp dried oregano (or 2 tbsp fresh if you’re fancy)
– 1 tsp dried thyme (rosemary makes a fun swap)
– 1 tsp onion powder (granulated garlic doubles the garlicky goodness)
– 1/2 tsp red pepper flakes (omit for mild palates)
– Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)

Instructions

1. Pat turkey wings completely dry with paper towels—this ensures a golden sear instead of a sad steam.
2. Season all sides of the wings generously with salt, black pepper, onion powder, dried oregano, dried thyme, and red pepper flakes.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear turkey wings in batches for 3–4 minutes per side until deeply browned (don’t crowd the pan—this is key for crispy skin!).
5. Transfer seared wings to a 6-quart slow cooker, arranging them in a single layer.
6. Whisk together chicken broth, fresh lemon juice, and minced garlic in a small bowl.
7. Pour the liquid mixture evenly over the turkey wings in the slow cooker.
8. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until meat pulls easily from the bone.
9. Carefully remove wings from the slow cooker using tongs and place on a serving platter.
10. Skim excess fat from the cooking liquid, then simmer it in a saucepan for 10 minutes to reduce into a glossy sauce.
11. Drizzle the reduced sauce over the wings just before serving.

Velvety meat practically slides off the bone, while the lemon-herb sauce packs a bright, garlicky punch that cuts through the richness. Serve these over creamy polenta to soak up every drop of juice, or shred the meat for next-level turkey tacos—either way, prepare for standing ovations.

Crock Pot Barbecue Turkey Wings

Kick your boring dinner routine to the curb with these Crock Pot Barbecue Turkey Wings—they’re so tender, they’ll practically fall off the bone before you even touch them! Who knew your slow cooker could turn turkey into the star of the show with minimal effort? Get ready for a flavor explosion that’ll have everyone begging for seconds.

Ingredients

• 2 lbs turkey wings (thawed if frozen, for even cooking)
• 1 cup barbecue sauce (your favorite brand, or homemade for extra flair)
• 2 tbsp olive oil (or any neutral oil, to prevent sticking)
• 1 tbsp brown sugar (adds a caramelized sweetness)
• 1 tsp garlic powder (adjust to taste, or use fresh minced for more punch)
• 1 tsp smoked paprika (for that smoky depth)
• 1/2 tsp salt (or to taste, but don’t skip—it balances the sweetness)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure a better sear.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the turkey wings for 3–4 minutes per side until golden brown, which locks in juices and adds flavor.
4. Transfer the seared wings to the Crock Pot, arranging them in a single layer.
5. In a medium bowl, whisk together barbecue sauce, brown sugar, garlic powder, smoked paprika, salt, and black pepper until smooth.
6. Pour the sauce mixture evenly over the turkey wings, coating each piece thoroughly.
7. Cover the Crock Pot and cook on low heat for 6–7 hours or until the meat pulls away easily from the bone.
8. Check for doneness by inserting a fork into the thickest part of the wing—it should slide in with no resistance.
9. Carefully remove the wings from the Crock Pot using tongs to keep them intact.
10. If desired, brush the wings with extra barbecue sauce and broil on a baking sheet at 400°F for 2–3 minutes to caramelize the exterior.

Yes, these wings are fall-off-the-bone tender with a smoky-sweet glaze that clings to every nook and cranny. Serve them piled high over creamy mashed potatoes to soak up that saucy goodness, or shred the meat for epic barbecue sandwiches that’ll make you the hero of game day.

Garlic Parmesan Turkey Wings Cooked Slow

Now, let’s talk about the culinary masterpiece that makes your oven work harder than a Monday morning – these garlic parmesan turkey wings are about to become your new slow-cooked obsession. They’re so tender, the meat practically volunteers to leave the bone, and the aroma will have your neighbors inventing reasons to “borrow sugar.” Get ready for a flavor party where garlic is the DJ and parmesan brings the confetti!

Ingredients

• 4 lbs turkey wings, patted dry (because nobody likes a soggy wing)
• 1/2 cup olive oil (or any neutral oil that won’t overpower the garlic)
• 8 cloves garlic, minced (fresh is best, but we won’t tell the garlic police)
• 1 cup grated parmesan cheese (the good stuff that doesn’t come in a green can)
• 2 tsp dried oregano (crush it between your palms to wake up the oils)
• 1 tsp black pepper (freshly ground for maximum flavor impact)
• 1 tsp salt (adjust based on your parmesan’s saltiness)
• 1/2 cup chicken broth (for that extra flavor boost during slow cooking)

Instructions

1. Preheat your oven to 300°F – we’re going low and slow like a Sunday morning.
2. Pat the turkey wings completely dry with paper towels to ensure crispy skin.
3. In a medium bowl, whisk together olive oil, minced garlic, parmesan cheese, oregano, black pepper, and salt until it forms a thick paste.
4. Rub the garlic-parmesan mixture evenly over every surface of the turkey wings, getting into all the nooks and crannies.
5. Arrange the coated wings in a single layer in a large baking dish, leaving space between them for even cooking.
6. Pour chicken broth around the edges of the baking dish, being careful not to wash off the seasoning.
7. Cover the baking dish tightly with aluminum foil, creating a seal to trap moisture.
8. Bake at 300°F for 2.5 hours until the meat pulls away from the bone easily when tested with a fork.
9. Remove the foil and increase oven temperature to 425°F to crisp the skin for 15-20 minutes until golden brown.
10. Let the wings rest for 10 minutes before serving to allow juices to redistribute.

That glorious resting period transforms these wings into fall-off-the-bone perfection with a crispy, cheesy crust that crackles with every bite. The garlic mellows into sweet, roasted goodness while the parmesan forms a savory crust that’ll have you licking your fingers shamelessly. Try serving them over creamy polenta to catch all those incredible pan juices, or go full carnivore and pair with roasted vegetables for a meal that’ll make you feel like you won Thanksgiving in October!

Asian-Style Crock Pot Turkey Wings

Venture beyond your usual wing game with these ridiculously tender, flavor-packed Asian-style crock pot turkey wings that practically cook themselves while you binge-watch your favorite show. These beauties transform from humble poultry to sticky, savory-sweet perfection with minimal effort but maximum wow factor. Get ready to become the undisputed slow-cooker hero of your household!

Ingredients

– 3 lbs turkey wings, patted dry
– 1/2 cup soy sauce (or tamari for gluten-free)
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tbsp sesame oil
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tsp red pepper flakes (adjust for heat preference)
– 2 green onions, sliced for garnish
– 1 tbsp sesame seeds for garnish

Instructions

1. Pat turkey wings completely dry with paper towels to ensure proper browning.
2. Arrange turkey wings in a single layer in your 6-quart crock pot.
3. Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a medium bowl until fully combined.
4. Pour the sauce mixture evenly over the turkey wings in the crock pot.
5. Use tongs to flip each wing, ensuring both sides are coated with the sauce.
6. Cover the crock pot with the lid and cook on LOW heat for 6-7 hours or until the meat easily pulls away from the bone.
7. Carefully transfer the cooked turkey wings to a baking sheet using tongs, reserving the sauce in the crock pot.
8. Turn your oven broiler to HIGH and position a rack 6 inches from the heating element.
9. Broil the turkey wings for 3-4 minutes until the skin becomes crispy and caramelized, watching carefully to prevent burning.
10. While the wings broil, pour the reserved sauce into a small saucepan and simmer over medium heat for 8-10 minutes until reduced by half and slightly thickened.
11. Brush the reduced sauce over the broiled turkey wings using a pastry brush.
12. Sprinkle with sliced green onions and sesame seeds before serving.

Luxuriously fall-off-the-bone tender meat meets that irresistible sticky-sweet glaze in every glorious bite. The crispy-edged skin gives way to succulent, deeply flavored turkey that pairs perfectly with steamed jasmine rice to soak up every last drop of that amazing sauce. For an extra flavor boost, try serving these over a bed of crunchy Asian slaw or alongside quick-pickled vegetables for the ultimate texture contrast.

Cajun Spiced Slow Cooker Turkey Wings

Oh, the humble turkey wing—often overlooked in favor of its breasty cousin, but about to become the star of your slow cooker with a Cajun kick that’ll make your taste buds do a little two-step. Picture this: fall-off-the-bone tenderness meets a spicy, smoky rub that’s so good, you might just forgive your uncle for burning the Thanksgiving bird last year. Let’s turn those wings into a flavor fiesta that’ll have everyone asking for seconds (and the recipe).

Ingredients

– 3 lbs turkey wings, patted dry (for better browning)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Cajun seasoning, store-bought or homemade (adjust for heat preference)
– 1 tsp garlic powder (for extra savory punch)
– 1 tsp smoked paprika (adds a smoky depth)
– 1/2 tsp salt (enhances all flavors)
– 1/4 tsp black pepper (freshly ground if possible)
– 1 cup chicken broth, low-sodium (or water in a pinch)
– 1 medium onion, chopped (yellow or white work well)
– 2 celery stalks, sliced (adds subtle crunch and flavor)

Instructions

1. Pat the turkey wings dry with paper towels to ensure a crispier sear.
2. In a small bowl, mix the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Rub the seasoning mixture evenly over all sides of the turkey wings, covering every nook and cranny.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
5. Sear the turkey wings in the skillet for 3–4 minutes per side, until golden brown—this locks in juices and adds depth.
6. Transfer the seared wings to the slow cooker, arranging them in a single layer if possible.
7. Add the chopped onion and sliced celery to the slow cooker, scattering them around the wings.
8. Pour the chicken broth over the wings and vegetables, ensuring the liquid covers the bottom evenly.
9. Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the meat easily pulls away from the bone.
10. Carefully remove the wings from the slow cooker using tongs, letting excess liquid drip off.
11. For a crispy finish, place the wings on a baking sheet and broil in the oven at 400°F for 2–3 minutes, watching closely to avoid burning.
12. Serve the wings hot, optionally drizzling with reduced cooking liquid from the slow cooker.

Finally, these wings emerge so tender, they practically whisper “pull me apart” with a fork, while the Cajun spice delivers a smoky heat that lingers just long enough to make you reach for another. Pair them with creamy mashed potatoes to soak up that savory broth, or go bold by shredding the meat into tacos for a twist that’ll shake up Taco Tuesday.

Sticky Orange Glazed Crock Pot Turkey Wings

Venture forth, brave home cooks, and prepare to meet your new favorite lazy-day masterpiece—these turkey wings transform from humble poultry to sticky, citrus-kissed glory with minimal effort and maximum flavor payoff. Seriously, your slow cooker is about to become the superhero of your kitchen, doing all the heavy lifting while you bask in the glorious aroma of orange and spice.

Ingredients

– 3 lbs turkey wings, patted dry (thawed if frozen, for even cooking)
– 1 cup orange juice, freshly squeezed or high-quality bottled (no pulp works best)
– 1/2 cup soy sauce, reduced-sodium preferred (or tamari for gluten-free)
– 1/4 cup honey, local if available (or maple syrup for vegan option)
– 3 tbsp brown sugar, light or dark (dark adds deeper molasses notes)
– 2 tbsp olive oil, extra virgin or any neutral oil
– 4 garlic cloves, minced (about 2 tsp from a jar in a pinch)
– 1 tsp ginger, freshly grated or paste (powdered in a pinch, use 1/2 tsp)
– 1/2 tsp red pepper flakes, optional (adjust to desired heat level)
– 2 tbsp cornstarch, mixed with 2 tbsp cold water (for slurry, don’t skip!)
– 2 green onions, thinly sliced (for garnish, or sub chives)
– 1 tsp sesame seeds, toasted if possible (for crunch and visual pop)

Instructions

1. Pat the turkey wings completely dry with paper towels—this ensures a better sear and prevents steaming.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. Sear turkey wings in batches for 3–4 minutes per side, until golden brown (don’t crowd the pan—this builds flavor and texture).
4. Transfer seared wings to a 6-quart slow cooker, arranging them in a single layer if possible.
5. In a medium bowl, whisk together orange juice, soy sauce, honey, brown sugar, minced garlic, grated ginger, and red pepper flakes until fully combined.
6. Pour the sauce mixture evenly over the turkey wings in the slow cooker, nudging them to coat.
7. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meat is tender and pulls easily from the bone (test with a fork at the 6-hour mark for low setting).
8. Carefully transfer the turkey wings to a serving platter using tongs, leaving the sauce in the slow cooker.
9. Turn the slow cooker to HIGH if it was on LOW, and whisk the cornstarch slurry into the sauce until no lumps remain (this thickens the glaze without clumping).
10. Cook the sauce uncovered for 10–15 minutes, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon.
11. Brush or pour the thickened glaze generously over the turkey wings on the platter.
12. Garnish with sliced green onions and sesame seeds just before serving. Seriously sticky and fall-off-the-bone tender, these wings boast a glossy, sweet-tangy glaze with a subtle kick. Serve them over fluffy jasmine rice to soak up every drop of that irresistible orange sauce, or pair with roasted veggies for a cozy, hands-on meal that’ll have everyone licking their fingers.

Maple Brown Sugar Slow-Cooked Turkey Wings

Y’all, get ready to meet your new slow cooker obsession—these turkey wings transform from humble poultry to sticky, sweet, and savory masterpieces that’ll have you questioning why you ever bothered with a whole bird. Seriously, your kitchen will smell like a cozy autumn day, and your taste buds will throw a party.

Ingredients

– 3 lbs turkey wings, patted dry (thawed if frozen, for even cooking)
– 1/2 cup pure maple syrup (the real deal, not pancake syrup—trust me!)
– 1/4 cup packed brown sugar (light or dark, your preference)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 1 tsp smoked paprika (adds that smoky depth)
– 1/2 tsp black pepper (freshly ground if you’re fancy)
– 1/4 tsp cayenne pepper (optional, for a subtle kick)

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure a better sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear turkey wings in batches for 3-4 minutes per side until golden brown—don’t crowd the pan!
4. Transfer seared wings to your slow cooker, arranging them in a single layer.
5. In a medium bowl, whisk together maple syrup, brown sugar, soy sauce, minced garlic, smoked paprika, black pepper, and cayenne until smooth.
6. Pour the maple glaze evenly over the turkey wings in the slow cooker.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until meat is fork-tender and easily pulls away from the bone.
8. Carefully transfer turkey wings to a serving platter using tongs.
9. Skim excess fat from the sauce in the slow cooker, then simmer uncovered on HIGH for 15-20 minutes until slightly thickened.
10. Brush or spoon the reduced glaze over the turkey wings before serving.

Heavenly doesn’t even cover it—the meat falls right off the bone with a sticky-sweet crust, while the sauce balances maple warmth with a hint of savory umami. Serve these bad boys over creamy mashed potatoes or fluffy rice to soak up every last drop of that glorious glaze, and watch them disappear faster than your resolve to “just have one.”

Italian Herb Turkey Wings in Crock Pot

Ready to transform those humble turkey wings into a herbaceous masterpiece that’ll have your taste buds doing the tarantella? Forget fancy techniques—your trusty crock pot is about to become the MVP of your kitchen, delivering fall-off-the-bone perfection while you binge-watch your favorite show. This Italian herb-infused wonder is so ridiculously easy, you’ll wonder why you ever bothered with complicated recipes before!

Ingredients

– 3 lbs turkey wings (thawed if frozen, pat them dry for better browning)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1 tbsp Italian seasoning blend (crush between palms to release oils)
– 1 tsp garlic powder (not garlic salt—we control salt separately)
– 1 tsp onion powder
– 1/2 tsp red pepper flakes (optional, for gentle heat lovers)
– 1 tsp salt (fine sea salt distributes evenly)
– 1/2 tsp black pepper (freshly cracked packs more punch)
– 1 cup chicken broth (low-sodium lets you control salt level)
– 1/4 cup fresh parsley, chopped (reserve for garnish, adds bright freshness)

Instructions

1. Pat turkey wings completely dry with paper towels—this ensures proper browning instead of steaming.
2. In a small bowl, combine Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
3. Rub the spice mixture evenly over all surfaces of the turkey wings, including under the skin if possible.
4. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
5. Sear turkey wings in batches for 3-4 minutes per side until golden brown—don’t crowd the pan or they’ll steam instead of sear.
6. Transfer seared wings to your crock pot, arranging them in a single layer.
7. Pour chicken broth around (not over) the wings to maintain crispy skin.
8. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until meat pulls easily from bone.
9. Use tongs to carefully remove wings—they’ll be extremely tender and may fall apart.
10. Sprinkle with fresh parsley just before serving.

Heavenly doesn’t even begin to describe these wings—the meat literally slides off the bone while the skin stays miraculously intact. That Italian herb blend creates an aromatic cloud that’ll make your neighbors suspiciously jealous. Serve these bad boys over creamy polenta to soak up every drop of that glorious jus, or go rogue and shred the meat for next-level turkey sandwiches that’ll ruin deli versions forever.

Teriyaki Style Crock Pot Turkey Wings

Ever wondered what happens when you give turkey wings a tropical vacation in your slow cooker? Enter these teriyaki-glazed beauties that transform from freezer-section wallflowers to sticky, saucy superstars with minimal effort on your part. They’re basically the culinary equivalent of putting your dinner on autopilot while you binge-watch your favorite show.

Ingredients

• 3 lbs turkey wings, patted dry (thawed if frozen)
• 1/2 cup soy sauce, reduced sodium recommended
• 1/4 cup honey or maple syrup for sweetness
• 2 tbsp rice vinegar for tang
• 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
• 1 tbsp fresh ginger, grated (jarred works too)
• 1 tbsp cornstarch mixed with 2 tbsp cold water for thickening
• 2 tbsp sesame oil for finishing
• 2 green onions, sliced thin for garnish
• 1 tsp sesame seeds for crunch

Instructions

1. Arrange turkey wings in a single layer at the bottom of your 6-quart crock pot.
2. Whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl until fully combined.
3. Pour the teriyaki mixture evenly over the turkey wings, using a spoon to coat each piece thoroughly.
4. Cover and cook on LOW for 6 hours until the meat pulls easily from the bone with a fork.
5. Carefully transfer turkey wings to a serving platter using tongs, leaving the sauce in the crock pot.
6. Switch crock pot to HIGH setting and whisk in the cornstarch slurry until no lumps remain.
7. Cook uncovered for 15-20 minutes until the sauce thickens enough to coat the back of a spoon.
8. Stir in sesame oil off heat for aromatic flavor that’ll make your kitchen smell incredible.
9. Brush the thickened teriyaki glaze generously over the turkey wings before serving.
10. Sprinkle with sliced green onions and sesame seeds for color and texture contrast.

Heavenly doesn’t begin to describe these fall-off-the-bone wings with their glossy, sweet-salty glaze clinging to every nook. The meat stays miraculously juicy while developing caramelized edges that’ll have you fighting for the last piece. Serve them over fluffy jasmine rice to soak up every drop of that addictive sauce, or go full picnic mode and eat them with your hands—napkins strongly recommended!

Creamy Ranch Slow Cooker Turkey Wings

Zesty doesn’t even begin to describe these slow-cooked wonders—imagine turkey wings so tender they practically wave hello from the pot, all swaddled in a creamy ranch blanket that’ll make your taste buds do a happy dance. This is the kind of lazy-day magic that turns a humble ingredient into a showstopper with minimal effort, because who has time for fussy recipes when deliciousness is just a slow cooker away?

Ingredients

– 3 lbs turkey wings (thawed if frozen, for even cooking)
– 1 packet (1 oz) ranch seasoning mix (or homemade blend, if you’re feeling fancy)
– 1 cup chicken broth (low-sodium preferred, to control saltiness)
– 1/2 cup heavy cream (for that luxurious richness)
– 2 tbsp unsalted butter (or olive oil, for a lighter option)
– 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 1 tsp black pepper (adjust to your spice preference)
– 1/4 cup chopped fresh parsley (for garnish, or sub with dried)

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure a better sear.
2. Heat a large skillet over medium-high heat and melt the butter until it sizzles, about 1-2 minutes.
3. Sear the turkey wings for 3-4 minutes per side until golden brown, working in batches if needed to avoid crowding the pan.
4. Transfer the seared wings to a 6-quart slow cooker, arranging them in a single layer.
5. Sprinkle the ranch seasoning evenly over the wings, followed by the minced garlic and black pepper.
6. Pour the chicken broth around the wings, avoiding washing off the seasoning.
7. Cover and cook on LOW for 6 hours or until the meat easily pulls away from the bone with a fork.
8. Carefully remove the wings to a serving platter, leaving the liquid in the slow cooker.
9. Stir the heavy cream into the cooking liquid until fully incorporated and slightly thickened.
10. Return the wings to the slow cooker, spooning the sauce over them, and heat on HIGH for 10-15 minutes until warmed through.
11. Garnish with chopped parsley before serving.

Creamy, dreamy, and downright irresistible, these wings boast fall-off-the-bone tenderness with a savory ranch kick that clings to every nook. Serve them over mashed potatoes to soak up every drop of that luxurious sauce, or shred the meat for next-level sandwiches that’ll have everyone begging for your secret.

Bourbon Glazed Turkey Wings in Crock Pot

Whew, are you ready to transform those humble turkey wings into a sticky, sweet, bourbon-kissed masterpiece that’ll have everyone fighting for the last piece? Let’s get these beauties slow-cooking to fall-off-the-bone perfection with minimal effort and maximum flavor payoff.

Ingredients

• 3 lbs turkey wings, drumettes and flats separated
• 1/2 cup bourbon (the good stuff you’d actually drink)
• 1/4 cup soy sauce (low-sodium works great)
• 1/4 cup pure maple syrup (no pancake syrup imposters!)
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar, packed
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for a subtle kick)
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Pat your turkey wings completely dry with paper towels—this helps the glaze stick better later.
2. Place the turkey wings in your 6-quart crock pot, arranging them in a single layer if possible.
3. In a medium bowl, whisk together the bourbon, soy sauce, maple syrup, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, and cayenne pepper until the sugar dissolves.
4. Pour the bourbon mixture evenly over the turkey wings in the crock pot.
5. Cover and cook on LOW for 6 hours—the wings should be tender enough to easily pull apart with a fork.
6. Carefully transfer the cooked turkey wings to a baking sheet lined with foil, using tongs.
7. Turn your oven broiler to HIGH and let it preheat for 5 minutes.
8. While the broiler heats, pour the remaining liquid from the crock pot into a small saucepan.
9. In a small bowl, create a slurry by whisking the cornstarch with 2 tablespoons of cold water until smooth.
10. Bring the saucepan liquid to a simmer over medium heat, then whisk in the cornstarch slurry.
11. Cook the sauce, whisking constantly, for 2-3 minutes until it thickens to a glaze consistency that coats the back of a spoon.
12. Brush the thickened bourbon glaze generously over all sides of the turkey wings on the baking sheet.
13. Broil the glazed wings for 3-4 minutes, watching closely, until the edges are caramelized and slightly charred.
14. Sprinkle the finished wings with chopped fresh parsley before serving.

Glazed to sticky perfection, these wings boast a caramelized crust that gives way to incredibly tender, juicy meat underneath. The bourbon adds a warm, oaky depth that plays beautifully with the sweet maple and savory soy—this is finger-licking good stuff that’s worth the napkins. Serve them piled high over creamy mashed potatoes to soak up every last drop of that incredible glaze, or go full picnic-style with coleslaw and cornbread on the side.

Sweet and Spicy Crock Pot Turkey Wings

Deliciously daring and dangerously addictive, these slow-cooked turkey wings will have your taste buds doing a happy dance while your crock pot does all the heavy lifting. Forget bland bird—we’re turning up the heat and sweetness in a flavor showdown that’ll make your Tuesday night feel like a gourmet getaway. Just try not to lick the sauce spoon (we won’t judge).

Ingredients

• 3 lbs turkey wings, patted dry (thawed if frozen)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup honey (warmed for easier pouring)
• 1/4 cup soy sauce (low-sodium works too)
• 2 tbsp apple cider vinegar (balances the sweetness)
• 4 cloves garlic, minced (fresh is best!)
• 1 tsp smoked paprika (for that smoky kick)
• 1/2 tsp cayenne pepper (adjust for your heat tolerance)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp salt (add more later if needed)

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure crispy skin later.
2. Whisk together olive oil, honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cayenne pepper, black pepper, and salt in a medium bowl until fully combined.
3. Place turkey wings in a 6-quart crock pot in a single layer, arranging them so they don’t overlap.
4. Pour the sauce mixture evenly over the wings, using a spoon to coat each wing thoroughly.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until turkey is fork-tender and pulls easily from the bone.
6. Transfer wings to a baking sheet using tongs, reserving the sauce in the crock pot.
7. Broil wings on HIGH for 3-5 minutes until skin is caramelized and slightly crispy, watching carefully to prevent burning.
8. Meanwhile, pour the reserved sauce into a saucepan and simmer over medium heat for 8-10 minutes until reduced by half and thickened.
9. Brush the reduced sauce over the broiled wings just before serving.

Juicy, fall-off-the-bone turkey meets that sticky-sweet glaze with just enough heat to keep things interesting. Serve these bad boys over creamy mashed potatoes to soak up every drop of that glorious sauce, or go wild and pile them on a toasted bun for the ultimate turkey wing sandwich experience.

Ginger Soy Crock Pot Turkey Wings

Mmm, get ready to transform those humble turkey wings into a sticky, savory masterpiece that’ll have your taste buds doing the cha-cha! This ginger-soy crock pot creation is basically a spa day for poultry—low effort, high reward, and guaranteed to make your kitchen smell like a five-star Asian fusion joint. Trust me, your slow cooker is about to become your new BFF.

Ingredients

– 3 lbs turkey wings (thawed if frozen, pat dry for better browning)
– 1/2 cup soy sauce (low-sodium works great, adjust saltiness to preference)
– 1/4 cup honey (or maple syrup for a different sweetness profile)
– 3 tbsp rice vinegar (adds tang, balances the richness)
– 2 tbsp minced fresh ginger (peel first, don’t skip—this is the flavor star!)
– 4 garlic cloves, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 1 tbsp sesame oil (toasted variety for maximum nutty aroma)
– 1 tsp red pepper flakes (optional, for a gentle kick)
– 1/2 cup chicken broth (or water if you’re out)
– 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening later)
– 2 green onions, sliced (for garnish, adds fresh crunch)
– 1 tbsp toasted sesame seeds (for that final flourish)

Instructions

1. Pat the turkey wings completely dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and sear the wings for 3-4 minutes per side until golden brown.
3. Transfer the seared wings to your crock pot, arranging them in a single layer.
4. In a medium bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes until well combined.
5. Pour the sauce mixture evenly over the turkey wings in the crock pot.
6. Add the chicken broth around the wings, being careful not to wash off the sauce.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the meat is fork-tender.
8. Carefully transfer the cooked wings to a serving platter using tongs.
9. Pour the remaining liquid from the crock pot into a saucepan and bring to a simmer over medium heat.
10. Whisk in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens to a glaze consistency.
11. Brush the thickened glaze generously over the turkey wings.
12. Sprinkle with sliced green onions and toasted sesame seeds before serving.
Heavenly doesn’t even begin to describe these wings—the meat falls off the bone with just a gentle tug, swimming in that glossy, ginger-kissed glaze that’s equal parts sweet, salty, and seriously addictive. Serve them over fluffy jasmine rice to soak up every last drop of that magical sauce, or go full carnivore and just grab them with your hands (napkins mandatory!).

Roasted Garlic Butter Slow-Cooked Turkey Wings

Oh my goodness, are you ready for turkey wings so tender they practically wave hello from the plate? We’re talking fall-off-the-bone magic bathed in roasted garlic butter that’ll make your kitchen smell like a five-star restaurant. This slow-cooked wonder transforms humble wings into the main event your family will beg for year-round.

Ingredients

• 4 lbs turkey wings, patted dry (for better browning)
• 1/2 cup unsalted butter, softened (salted works too, just adjust seasoning)
• 8 garlic cloves, minced (fresh is best, but 2 tbsp jarred works in a pinch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (regular paprika works, but smoked adds depth)
• 1 tsp dried thyme (fresh thyme sprigs are even better)
• 1/2 cup chicken broth (vegetable broth makes a fine substitute)
• Salt and black pepper (be generous—turkey needs seasoning)

Instructions

1. Preheat your oven to 325°F—low and slow is the key to tender turkey.
2. Pat turkey wings completely dry with paper towels to ensure crispy skin.
3. Season wings aggressively on all sides with salt and black pepper.
4. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
5. Sear wings in batches for 4-5 minutes per side until golden brown—don’t crowd the pan!
6. Transfer all wings to a plate and reduce heat to medium.
7. Melt butter in the same skillet, scraping up any browned bits from the bottom.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Stir in smoked paprika and dried thyme until combined.
10. Return wings to the skillet, coating them evenly with the garlic butter mixture.
11. Pour chicken broth around the wings (not over them) to keep the skin crisp.
12. Cover tightly with a lid or foil and bake at 325°F for 2 hours until meat pulls easily from the bone.
13. Remove cover and bake for another 15 minutes to crisp the skin further.
14. Let rest for 10 minutes before serving to allow juices to redistribute.

Ready for the payoff? These wings emerge with crackly skin giving way to impossibly juicy meat infused with buttery garlic. Serve them over creamy mashed potatoes to soak up every drop of that glorious sauce, or shred the meat for next-level turkey sandwiches that’ll ruin deli versions forever.

Savory Herb and Onion Crock Pot Turkey Wings

Picture this: your slow cooker doing all the heavy lifting while you pretend to be a culinary genius. These turkey wings transform from humble poultry to fall-off-the-bone perfection with minimal effort—because who has time for complicated recipes on a Tuesday?

Ingredients

• 4 lbs turkey wings (thawed if frozen)
• 2 large yellow onions, sliced (they’ll melt into sweet goodness)
• 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup chicken broth (low-sodium recommended)
• 2 tsp dried thyme (rub between fingers to wake up the flavor)
• 1 tsp dried rosemary (crushed lightly)
• 1 tsp paprika (smoked adds bonus depth)
• 1/2 tsp black pepper (freshly cracked preferred)
• 1 tsp salt (adjust later if needed)

Instructions

1. Pat turkey wings completely dry with paper towels—this helps the seasoning stick and promotes browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear turkey wings in batches for 3-4 minutes per side until golden brown (don’t crowd the pan!).
4. Transfer seared wings to your crock pot, arranging them in a single layer.
5. Scatter sliced onions and minced garlic evenly over the turkey wings.
6. In a small bowl, whisk together chicken broth, thyme, rosemary, paprika, black pepper, and salt.
7. Pour the herb broth mixture over the wings and onions.
8. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until meat pulls easily from the bone.
9. Tip: Resist lifting the lid during cooking—each peek adds 15-20 minutes to your timer!
10. Use a slotted spoon to transfer wings to a serving platter, leaving the cooking liquid behind.
11. Skim excess fat from the surface of the cooking liquid with a spoon.
12. Serve wings drizzled with the reduced cooking liquid as a natural sauce.

Just imagine tearing into that tender, herb-infused meat that practically jumps off the bone. The onions melt into a savory-sweet jam that clings to every bite—serve these bad boys over creamy polenta or with crusty bread to soak up every last drop of that glorious juice.

Conclusion

Ready to transform your slow cooker game? This collection proves turkey wings deliver incredible flavor with minimal effort. Whether you crave smoky, spicy, or savory, there’s a recipe here for every taste. Pick your favorite, give it a try, and let us know which one you loved most in the comments! Don’t forget to share these delicious ideas with fellow home cooks by pinning this article on Pinterest.