Dump the raw chicken wings in the slow cooker and 2 other simple pantry items to get a meal so delicious your friends will be begging for more!

This 3-ingredient slow cooker run for the roses chicken is the kind of weeknight miracle every busy home cook needs. You literally dump raw chicken wings into the slow cooker, pour over two simple pantry ingredients, and let the magic happen. The wings slowly bathe in a dark, mahogany sauce that turns sticky, savory-sweet, and just a little bit tangy. It’s the kind of dish you can serve to friends during a big race day, game night, or casual get-together and watch everyone go back for seconds (and thirds). No browning, no fuss—just set it and forget it.

Serve these fall-off-the-bone wings straight from the slow cooker or transfer them to a big platter and spoon some of the extra sauce over the top. They’re wonderful with simple sides like buttered rice, mashed potatoes, or a crusty loaf of bread to soak up the sauce. A crisp green salad, coleslaw, or steamed green beans help balance the richness. For a party spread, pair them with celery sticks, carrot sticks, and ranch or blue cheese dressing, plus a bowl of potato chips or cornbread on the side.

Servings: 4

3 pounds raw chicken wings, tips removed and separated at the joint

Place the raw chicken wings in an even layer on the bottom of your slow cooker. It’s fine if they overlap a little, but try to spread them out so the sauce can reach everything.

In a small bowl or large measuring cup, whisk together the barbecue sauce and cola until smooth and well combined. The mixture should look like a dark, glossy mahogany liquid.

Pour the sauce mixture evenly over the chicken wings in the slow cooker, making sure all the wings are coated. Use a spoon or tongs to gently turn the wings once so the sauce reaches underneath.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the wings are very tender and cooked through (the meat should pull away easily from the bone and reach an internal temperature of at least 165°F/74°C).

If you’d like the sauce a bit thicker and stickier, carefully transfer the cooked wings to a serving dish with tongs, then pour the cooking liquid into a small saucepan. Simmer over medium heat for 5–8 minutes, stirring occasionally, until slightly reduced and glossy. Spoon the thickened sauce back over the wings.

Serve the wings hot, straight from the slow cooker or from a platter, with extra sauce drizzled over the top. Offer napkins—these are finger-licking good and your friends will almost certainly be asking for more.

For a little heat, stir 1–2 teaspoons of hot sauce or a pinch of red pepper flakes into the barbecue sauce and cola mixture before pouring it over the wings. If you have picky eaters, choose a mild, sweet barbecue sauce and a regular (not diet) cola for a more kid-friendly flavor. You can also swap the cola for root beer or Dr Pepper for a slightly different twist that still gives you that deep, dark mahogany sauce. If you prefer boneless pieces, use the same sauce mixture over 2 1/2–3 pounds of boneless, skinless chicken thighs and reduce cook time slightly, checking for doneness around 3–4 hours on LOW. For a bit of freshness at the end, sprinkle the cooked wings with sliced green onions or chopped parsley. Food safety tips: Always start with raw chicken that has been kept refrigerated at or below 40°F (4°C) and never leave it at room temperature for more than 2 hours. Wash your hands, cutting boards, and utensils thoroughly after handling raw chicken to avoid cross-contamination. Make sure the wings reach an internal temperature of at least 165°F (74°C) before serving. If you reduce the sauce on the stovetop, bring it to a good simmer to ensure it’s heated thoroughly. Leftover wings should be cooled, then refrigerated within 2 hours and eaten within 3–4 days, or frozen for longer storage.