Toss frozen wings in the crock with 4 other pantry staples and watch your family fight over the last piece.

These 5-ingredient slow cooker 1950s ladies auxiliary wings are my modern take on the kind of dish church basements and potlucks were built on: sweet, tangy, a little sticky, and absolutely no-fuss. You literally toss frozen wings in the crock with four other pantry staples, flip it on, and walk away. By the time you’re done with work or errands, the house smells like a vintage community cookbook in the best way—and everyone ends up fighting over the last wing.

Serve these wings straight from the slow cooker on warm, or transfer them to a platter and spoon extra sauce over the top. They’re great with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing if you like that classic wing feel. For a more 1950s-style spread, pair them with buttered egg noodles, a simple iceberg salad with French dressing, or even toothpicked cubes of cheddar and pickles. They also work perfectly on a game-day snack table with chips, veggies, and whatever fizzy drinks your crew loves.

Servings: 6

3 pounds frozen chicken wings (do not thaw)

Place the frozen chicken wings in an even layer in the bottom of a 5- to 6-quart slow cooker. It’s fine if some wings overlap, but try to spread them out so they cook evenly.

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

Pour the sauce evenly over the frozen wings, using a spatula to scrape every last bit out of the bowl. Gently toss the wings in the slow cooker so they’re all coated in the sauce. The wings will still be icy and firm—that’s okay.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the wings are cooked through, tender, and reach an internal temperature of at least 165°F (74°C).

About halfway through the cook time, gently stir or turn the wings to re-coat them in the sauce and help them cook more evenly. Replace the lid quickly so you don’t lose too much heat.

Once the wings are cooked and the sauce has thickened slightly, taste the sauce and adjust with a splash more soy sauce for saltiness or a spoonful of jelly for sweetness if you like. Stir gently to coat.

For a stickier, more caramelized finish, use tongs to transfer the cooked wings to a foil-lined baking sheet and broil on HIGH for 3 to 5 minutes, watching closely, until the edges brown and the sauce bubbles. Return them to the slow cooker with the sauce or serve from the tray.

Serve the wings hot, spooning extra sauce over the top. Keep the slow cooker on WARM if you’re serving them for a party so they stay hot and saucy.

You can swap the grape jelly for apricot jam or canned cranberry sauce for a fun twist that still feels very retro potluck. If you prefer a little heat, add 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce to the sauce mixture. For a smoky spin, stir in 1 teaspoon of smoked paprika or use a smoky ketchup or barbecue-style ketchup in place of regular. If you want them a bit less sweet, reduce the jelly to 1/2 cup and add an extra tablespoon of soy sauce. For easy cleanup, use a slow cooker liner, especially if you plan to keep the wings on WARM for a few hours. Food safety tips: Always start with fully frozen, commercially packaged wings or wings that were frozen promptly after purchase; do not leave raw chicken at room temperature before adding to the slow cooker. Cook on HIGH or LOW only with the lid on so the wings move quickly through the temperature “danger zone” (40°F–140°F). Use a food thermometer to confirm the thickest part of the wings reaches at least 165°F (74°C) before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat to 165°F before eating. Avoid thawing and refreezing the wings multiple times, as that can affect both texture and safety.