Pour a bag of frozen chicken wings into the pot with just 2 other items to create a meal so irresistible your entire family will be begging for seconds.

Out here in the country, early summer has its own rhythm—windows open, ballgames on the radio, and folks wandering in and out of the kitchen looking for something to nibble. This 3-ingredient slow cooker chicken is the kind of snack I lean on when the day is busy, the freezer is full, and I don’t feel like fussing. It starts with a simple bag of frozen chicken wings and just two pantry staples, and the slow cooker does the rest. The recipe reminds me of the crockpot wings my neighbors used to bring to church potlucks back in the 1970s—nothing fancy, just good, saucy, finger-licking food that keeps everyone hovering around the kitchen, asking if they can have “just one more.”

Serve these wings straight from the slow cooker on warm, or pile them onto a big platter lined with paper towels or butcher paper for easy cleanup. They go well with crisp celery sticks, carrot sticks, and a simple ranch or blue cheese dressing for dipping. Add a big bowl of potato chips, coleslaw, or a macaroni salad if you want to turn this into more of a casual meal. For a real Midwestern spread, set them out with baked beans, pickles, and sweet tea or lemonade, and let everyone help themselves.

Servings: 6

1 (3–4 pound) bag frozen chicken wings (do not thaw)

Place the frozen chicken wings in the bottom of a large slow cooker, spreading them out as evenly as you can. It’s fine if they’re piled up a bit or stuck together; they will separate as they cook.

In a medium bowl, whisk together the barbecue sauce and honey until smooth and well combined.

Pour the barbecue-honey mixture evenly over the frozen chicken wings, using a spatula to scrape out every bit of sauce. Gently toss the wings with a large spoon or tongs so most of them are lightly coated, but don’t worry if some are not completely covered yet.

Cover the slow cooker with the lid. Cook on HIGH for 3–4 hours or on LOW for 5–6 hours, or until the wings are cooked through, tender, and reach an internal temperature of at least 165°F in the thickest part of the meat (avoid touching the bone with the thermometer).

About halfway through cooking, remove the lid and gently stir or turn the wings so they all get a chance to bathe in the sauce. Replace the lid quickly so you don’t lose too much heat.

Once the wings are fully cooked, if you’d like them a bit stickier, remove the lid and let them cook uncovered on HIGH for an additional 15–20 minutes, stirring once or twice, to let the sauce thicken slightly.

For a more caramelized finish, transfer the cooked wings with tongs to a foil-lined baking sheet, brush with some of the extra sauce from the slow cooker, and broil in the oven on HIGH for 3–5 minutes, watching closely so they don’t burn. This step is optional but gives a nice little char like you’d get off the grill.

Serve the wings hot, spooning extra warm sauce from the slow cooker over the top if you like. Keep the slow cooker on WARM if people will be snacking over a couple of hours.

You can nudge this simple recipe in all sorts of directions without losing its easy charm. For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or a tablespoon of hot sauce into the barbecue-honey mixture before pouring it over the wings. If your family likes a tangier sauce, add 1–2 tablespoons of apple cider vinegar to brighten things up. For a smoky, campfire flavor, choose a smoky-style barbecue sauce or add 1/2 teaspoon of liquid smoke to the sauce mixture. If you prefer a less sweet wing, reduce the honey to 1/4 cup and add an extra 1/4 cup barbecue sauce in its place. You can also finish the wings under the broiler with a light sprinkle of black pepper or garlic powder for a more savory bite. Food safety tips: Always start with commercially frozen, fully raw chicken wings that have been kept at a safe freezer temperature (0°F or below). Do not thaw the wings on the counter; this recipe is designed for going directly from frozen into the slow cooker. Make sure your slow cooker is in good working order, and avoid using the “keep warm” setting to cook from frozen, as it will not bring the chicken up to a safe temperature quickly enough. Cook the wings until they reach at least 165°F in the thickest part of the meat, measured with a food thermometer, and ensure there is no pink near the bone and the juices run clear. Do not leave cooked wings sitting out at room temperature for more than 2 hours (or 1 hour if it’s a very warm day). Refrigerate leftovers in a shallow, covered container within 2 hours of cooking, and reheat thoroughly to 165°F before serving again.