If you’ve become hooked on chicken wings after enjoying them at your favorite pub or bar and grill, just wait until you prepare them at home. Chicken wings that come from the store or the butcher are almost always plumper, which guarantees you more meat in every bite. If you want to ensure that your wings will be juicy and moist, try cooking them for a long time on low heat, either in your oven or in a slow cooker. Coupled with your favorite sauce, the only pub crawl you may thereafter embark on is straight to your own kitchen.

Things You'll Need

Cut the wingtips off the chicken wings with a sharp pair of scissors. Cut the wings in half at the joint. Wash the chicken thoroughly under cool water and let the wings dry on paper towels.

Marinate the chicken wings overnight in your favorite sauce, setting aside some before adding the chicken; this will be used in the cooking process. Alternatively, brine the wings in a mixture of water, garlic salt and paprika. This is strictly an optional step that will make your wings even juicier.

Brown the chicken wings, if you wish, by placing them on a baking sheet sprayed with nonfat cooking spray. Broil them for about 10 minutes, turning once. This step, too, is optional, and will provide a “crunch factor” that you will not achieve by only slow-cooking the chicken wings.

Select your preferred cooking method: the oven or your slow cooker. Set the oven to 225 degrees and place the wings in a roaster pan or baking sheet. Or set your slow cooker to “low.”

Cook the chicken wings for three hours. Drain any grease and then add the barbecue sauce and stir. Cook the chicken for another 90 minutes. To ensure that those plump pieces are cooked through, insert a meat thermometer in the thickest region of one wing. The thermometer should register 165 degrees.


  • Follow the lead of your favorite pub or bar and grill by serving your chicken wings with a side of ranch dressing, celery sticks and grilled potato wedges.