Pour frozen wings into the slow cooker with 4 simple ingredients and get the kind of finger-licking good your mom used to bring to every summer kickoff.

These 5-ingredient slow cooker retro Memorial Day wings are the kind of set-it-and-forget-it dish that makes a backyard gathering feel like the ones many of us grew up with. You start with a bag of frozen wings, pour them straight into the slow cooker, and cover them with a sweet-and-tangy, just-a-little-smoky sauce that tastes like something Mom would have brought to every summer kickoff potluck. Everything cooks low and slow until the wings are tender, saucy, and perfect for piling onto a big platter in the middle of the picnic table.

Serve these wings hot right out of the slow cooker or transfer them to a platter and drizzle with a little extra sauce from the pot. They go especially well with classic picnic sides like potato salad, coleslaw, baked beans, corn on the cob, or a simple green salad. Set out celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping if your crew likes it extra saucy. For a full summer spread, add a big bowl of chips, sliced watermelon, and some lemonade or iced tea, and let everyone help themselves family-style.

Servings: 6

3 to 4 pounds frozen chicken wing pieces (do not thaw)

Place the frozen chicken wing pieces into the bottom of a large slow cooker. It’s fine if they are frosty or stuck together; just spread them out as evenly as you can in a single layer across the bottom of the insert.

In a medium bowl, whisk together the ketchup, grape jelly, apple cider vinegar, and Worcestershire sauce until the jelly is mostly dissolved and the sauce is smooth and pourable.

Pour the sauce evenly over the frozen wings in the slow cooker, using a spatula to scrape out every bit of the mixture. Gently toss the wings with tongs or a large spoon to coat them as much as possible in the sauce.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 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 away from the bone.

Once the wings are cooked, give them a gentle stir to re-coat with the sauce. If there is extra liquid, leave the lid off and cook on HIGH for another 15 to 20 minutes to let the sauce thicken slightly, stirring once or twice.

For a more caramelized, sticky finish (optional), transfer the cooked wings to a foil-lined baking sheet, brush with some of the sauce from the slow cooker, and broil on high for 3 to 5 minutes, watching closely, until the edges start to brown and the sauce bubbles.

Transfer the wings to a serving platter and spoon some of the warm sauce over the top. Serve immediately with napkins handy for all the finger-licking.

For picky eaters, you can dial back the tang by reducing the apple cider vinegar to 2 tablespoons and adding an extra 2 tablespoons of grape jelly for a sweeter sauce. If your family likes a little heat, stir 1 to 2 teaspoons of hot sauce or 1/2 teaspoon of crushed red pepper flakes into the sauce mixture before pouring it over the wings. To give these an extra smoky, cookout-style flavor, use a smoky ketchup or add 1 teaspoon of smoked paprika to the sauce. You can also swap the grape jelly for apricot preserves or strawberry jam if that’s what you have on hand; the flavor will change slightly, but it will still have that nostalgic sweet-and-savory feel. If you prefer drumsticks, this same sauce works for 3 pounds of bone-in chicken drumsticks; increase the cook time by about 30 minutes and still check that the internal temperature reaches at least 165°F. For food safety, always start with fully frozen wings straight from the freezer to the slow cooker, cook them on HIGH or LOW as directed without interrupting the cooking for long periods, and use a meat thermometer to confirm they are done. Do not leave cooked wings sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside); keep them on the WARM setting in the slow cooker during parties, and refrigerate leftovers in a shallow container within 2 hours. Reheat leftovers to 165°F before serving.