Dump frozen chicken wings in the crock and 2 other pantry items to get a meal so incredible your husband will be begging for more!

These 3-ingredient slow cooker poor man’s tax day wings are the kind of supper you make when the bills are due, the freezer’s full of odds and ends, and you still want to put something downright craveable on the table. Around here, tax day always seemed to sneak up right when we were watching every penny, so I learned to lean on frozen chicken, pantry sauces, and my trusty old crock. This recipe is as simple as it gets: you dump frozen wings in the slow cooker, pour over two everyday pantry items, and let time and low heat turn them into sticky, tender wings that will have your husband circling the kitchen asking when supper’s ready. It’s the sort of practical, hearty cooking that’s fed Midwestern families for generations—stretching what you have, making it taste like a treat, and letting the slow cooker do the hard work while you get on with your day.

Serve these wings piled high on a big platter with plenty of napkins—they’re saucy and finger-licking good. They go especially well with simple sides like buttered boiled potatoes, coleslaw, or a green salad if you’re keeping it light. Cornbread, dinner rolls, or even plain white bread are perfect for soaking up the extra sauce from the crock. If you want to make it feel more like a game-day spread, add carrot sticks, celery, and a little dish of ranch or blue cheese dressing. For a heartier farm-style supper, pair the wings with baked beans or cheesy potatoes and a jar of pickles from the pantry.

Servings: 4

3 to 4 pounds frozen chicken wings (unthawed, flats and drumettes)

Place the frozen chicken wings in the bottom of a slow cooker, spreading them out as evenly as you can. They can be stacked a bit, but try to keep them in a fairly even layer so they cook uniformly.

In a medium bowl, stir together the barbecue sauce and grape jelly until the mixture is mostly smooth and combined. It does not need to be perfect; the heat of the slow cooker will help it melt together.

Pour the barbecue sauce and jelly mixture evenly over the frozen wings, using a spatula to scrape every bit of sauce from the bowl. Gently toss or turn the wings with a spoon so most of them are coated in the sauce.

Cover the slow cooker with the lid and cook the wings on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and cooked through and the sauce is bubbling. Stir once or twice during cooking if you can, to help coat the wings in the sauce as it thins and melts.

When the wings are done, if you’d like the sauce a bit thicker and stickier, remove the lid and cook on HIGH for another 15 to 20 minutes, stirring once or twice, to let some of the liquid evaporate.

For extra caramelized wings, line a baking sheet with foil and lightly coat it with cooking spray. Use tongs to transfer the cooked wings from the slow cooker to the baking sheet, then spoon a little extra sauce from the crock over the top of each wing.

Place the sauced wings under a preheated broiler for 3 to 5 minutes, watching closely, just until the edges start to char slightly and the sauce looks glossy and sticky. This step is optional but gives them that oven-finished look and taste.

Transfer the wings to a serving platter, drizzle with any remaining warm sauce from the slow cooker, and serve hot while the meat is tender and the sauce is still nice and sticky.

If you don’t keep grape jelly on hand, you can swap in any red or purple jelly or jam you’ve got tucked in the pantry, like strawberry, raspberry, or mixed berry; each one will put its own little spin on the flavor. For a tangier finish, stir a tablespoon or two of apple cider vinegar into the sauce before pouring it over the wings. If your household likes a bit of heat, add a teaspoon of crushed red pepper flakes or a spoonful of hot sauce to the barbecue and jelly mixture. For a smokier flavor, choose a smoky-style barbecue sauce or add a small dash of liquid smoke. If you’re feeding a crowd, this recipe doubles easily—just make sure your slow cooker is large enough, and give everything an extra half hour or so. Leftover wings reheat well in a covered dish in the oven; you can also pull the meat from the bones and toss it with the leftover sauce to make an easy sandwich filling. To cut down on cleanup, you can line your slow cooker with a slow cooker liner or give the crock a quick spray of cooking oil before adding the wings and sauce.