Dump frozen chicken wings in the crock pot and 4 other simple ingredients to cook a meal so mouthwatering your husband will be begging for more.

This 5-ingredient slow cooker April Showers Chicken is my kind of busy-day dinner: you literally dump frozen chicken wings in the crock pot, add four pantry-friendly ingredients, and let the slow cooker do the rest. By the time everyone wanders into the kitchen asking what smells so good, the wings are fall-off-the-bone tender and coated in a glossy, sweet-tangy dark red glaze. I started making this on those gray, rainy spring days when I wanted something cozy but didn’t have time to fuss with the oven. It’s the kind of low-effort, high-reward meal that has my husband circling back for seconds (and okay, usually thirds).

Serve these saucy wings straight from the slow cooker over fluffy white rice or buttered egg noodles to soak up every bit of that sticky red glaze. A simple side salad, steamed green beans, or roasted broccoli balances the richness nicely. If you’re going more game-day style, pair them with celery sticks, carrot sticks, and ranch or blue cheese for dipping. They’re also great tucked into soft rolls with a little slaw on top for easy sandwiches.

Servings: 4

3 pounds frozen chicken wings (unthawed)

Place the frozen chicken wings in an even layer on the bottom of a 5- to 6-quart slow cooker. No need to thaw them first.

In a medium bowl, whisk together the barbecue sauce, ketchup, honey, and Worcestershire sauce until smooth and well combined. The mixture should be a thick, dark red glaze.

Pour the sauce mixture evenly over the frozen wings, making sure they’re all coated as much as possible. Use a spoon to nudge the wings around so the glaze reaches the bottom.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the wings are cooked through, very tender, and the sauce is bubbly.

Once cooked, gently stir the wings in the crock pot so they’re fully coated in the thickened glaze. If the sauce seems thin, remove the lid and cook on HIGH for an additional 15 to 20 minutes to reduce slightly, stirring once or twice.

Taste the sauce and adjust if desired by adding a drizzle more honey for sweetness or a splash more Worcestershire for extra tang. Serve the wings hot, spooning extra sauce from the slow cooker over the top.

For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the glaze before pouring it over the wings. To make the flavor more smoky, use a smoky barbecue sauce and add 1 teaspoon smoked paprika. If you like a bit more tang, add 1 to 2 tablespoons of apple cider vinegar to the sauce mix. You can also swap the honey for brown sugar if that’s what you have on hand; start with 1/3 cup packed brown sugar and add more to taste. For crispier edges, transfer the cooked wings to a foil-lined baking sheet and broil them in the oven for 3 to 5 minutes, watching closely, just until the glaze caramelizes. Leftovers reheat well in a skillet over medium-low heat with a splash of water to loosen the sauce, or you can shred the meat off the bones and use it in wraps, on salads, or piled onto baked potatoes for an easy second meal.