Pour everything in the pot with 3 other ingredients and dinner handles itself while you enjoy your Saturday.

These 4-ingredient slow cooker 1970s party wings are my lazy-Saturday answer to “I want something fun, but I don’t want to babysit the oven.” They’re inspired by the retro party wings my mom made for card nights in the late ’70s and ’80s—sweet, tangy, and a little sticky from a simple combo of bottled sauce and pantry staples. The best part is you literally pile frozen wings in the slow cooker, pour three more ingredients over the top, and let the pot do its thing while you run errands, hang with the kids, or finally sit down with a book. It’s very set-it-and-forget-it, with that nostalgic potluck flavor everyone recognizes.

Serve these 1970s party wings right in the slow cooker on the warm setting so they stay saucy for grazing. I like to put out a big bowl of celery and carrot sticks plus a simple ranch or blue cheese dip to echo that old-school party vibe. They’re great with potato wedges, coleslaw, or even buttered egg noodles to soak up the extra sauce if you want to turn wings into more of a full dinner. For game day or a casual Saturday hangout, pair them with chips and onion dip, a simple green salad, and something fizzy to drink—soda for the kids and a light beer or hard seltzer for the adults.

Servings: 6

3 to 4 pounds frozen chicken wings (no need to thaw)

Place the frozen chicken wings in the bottom of a 5- to 7-quart slow cooker. It’s fine if they’re frosty and piled up; just spread them as evenly as you can in a single thick layer.

In a medium bowl or large measuring cup, whisk together the salad dressing, grape jelly, and dry onion soup mix until fairly smooth. It doesn’t have to be perfect, but you want the jelly mostly broken up and the soup mix distributed.

Pour the sauce mixture evenly over the frozen wings, making sure to cover as many of them as possible. Use a spatula to scrape out every bit of sauce from the bowl into the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the wings are cooked through, tender, and reach an internal temperature of at least 165°F in the thickest part of the meat (not touching bone).

Once the wings are cooked, gently stir them in the sauce to coat every piece. If you’d like the sauce a bit thicker and stickier, remove the lid and cook on HIGH for an additional 15 to 30 minutes, stirring once or twice, to let some of the liquid evaporate.

Transfer the wings to a serving platter or serve straight from the slow cooker on the WARM setting. Spoon extra sauce over the top and set out napkins and any dips or sides you like.

For a slightly spicier 1970s-style wing, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the sauce mixture before pouring it over the wings. If you can’t find Russian dressing, use French or Catalina dressing for a similar sweet-tangy flavor. You can also swap the grape jelly for apricot or peach preserves for a brighter, fruitier twist that still feels very retro potluck. If you prefer a bit of char, after slow cooking you can transfer the wings to a foil-lined baking sheet and broil them for 3 to 5 minutes, watching closely, just until the edges caramelize, then toss them back in a little of the slow cooker sauce. For easier cleanup, use a slow cooker liner as long as it’s rated for the heat of your appliance. Food safety tips: Always start with fully frozen or fully thawed wings—don’t use partially thawed meat that has been sitting out. Make sure the wings reach an internal temperature of at least 165°F; use an instant-read thermometer if you have one. Avoid lifting the lid repeatedly while cooking, as that can extend cook time and keep the wings in the food-safety “danger zone” longer. Refrigerate leftovers within 2 hours of serving and reheat thoroughly before eating.