Put frozen chicken wings in the slow cooker with 4 other everyday items to get a meal so mouthwatering your husband will be begging for it every weekend.

This 5-ingredient slow cooker weekend dad chicken is my go-to when I’m juggling work, kids’ activities, and still want something fun and a little indulgent for the weekend. The magic is that you start with frozen chicken wings—no thawing, no fuss—and toss them straight into the slow cooker with just four other everyday pantry items. A quick stir, a few hours of hands-off cooking, and you’ve got saucy, sticky wings that taste like you spent all afternoon in the kitchen. It’s very “set it and forget it,” which is exactly the kind of recipe my husband requests on repeat, especially for game days or lazy Saturdays.

These wings are perfect piled high on a big platter with plenty of napkins. I like to round things out with simple sides: celery and carrot sticks with ranch or blue cheese, a bagged coleslaw mix tossed with dressing, or even oven fries or tater tots if we’re leaning into full weekend comfort mode. They’re also great over plain white rice to soak up the extra sauce, or tucked into soft slider buns with a little shredded lettuce for an easy hand-held dinner.

Servings: 4

2 to 2 1/2 pounds frozen chicken wings (unthawed, flats and drums)

Place the frozen chicken wings in an even layer in the bottom of a 4- to 6-quart slow cooker. They can overlap a bit, but try to spread them out so the sauce can work its way around.

In a medium bowl, whisk together the barbecue sauce, honey, and soy sauce until smooth and fully combined. Taste and adjust sweetness or saltiness if you like.

Pour the sauce mixture evenly over the frozen wings, making sure most of the wings are coated. Use a spoon or spatula to gently toss and coat the top layer if needed.

Sprinkle the diced onion evenly over the top of the sauced wings. The onion chunks will soften and turn golden as they cook, melting into the sauce and adding a savory sweetness.

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 and reach an internal temperature of at least 165°F (74°C). The sauce will be bubbly and the onions very tender.

Once cooked, gently stir the wings in the slow cooker to coat them fully in the thickened sauce and softened onions. If you have time and want a stickier finish, transfer the wings to a foil-lined baking sheet and broil on high for 3 to 5 minutes, watching closely, just until the edges start to char slightly.

Transfer the wings to a serving platter, spoon any extra sauce and onions from the slow cooker over the top, and serve hot with your favorite dipping sauces and sides.

To change up the flavor, swap the barbecue sauce for buffalo wing sauce for a spicy version, or use a teriyaki sauce in place of the BBQ and honey for more of an Asian-inspired wing. You can also add 1 teaspoon of garlic powder or smoked paprika to the sauce for extra depth without adding more ingredients that require chopping. If your family likes things a little hotter, stir in 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes before pouring the sauce over the wings. For a slightly lighter option, you can use skin-on chicken drumsticks instead of wings and cook on LOW for 5 to 6 hours, checking that they reach 165°F in the thickest part. Food safety tips: Always cook chicken from frozen in a slow cooker on HIGH if your slow cooker runs cool, and avoid using a slow cooker smaller than 4 quarts when starting with frozen meat so it comes up to temperature quickly. Do not thaw the wings on the counter; keep them frozen until you’re ready to cook or thaw safely in the refrigerator. Use a meat thermometer to confirm the wings have reached at least 165°F (74°C) before serving, and refrigerate leftovers within 2 hours in a shallow container.