Dump frozen chicken wings in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-ingredient slow cooker 1980s mid-June jubilee chicken is the kind of easy, cozy recipe that busy families lean on when life gets hectic. It has that nostalgic, slightly sweet and tangy flavor that feels straight out of a 1980s church potluck, but with the convenience of modern dump-and-go cooking. You literally toss frozen chicken wings into the slow cooker, pour on three pantry-friendly ingredients, and let it bubble away into sticky, tender wings that taste like you fussed all afternoon. It’s perfect for a casual weeknight dinner, a backyard get-together, or a lazy Sunday when you still want everyone around the table asking for seconds.

Serve these jubilee chicken wings right out of the slow cooker with the extra sauce spooned over the top. They’re wonderful with buttered egg noodles, mashed potatoes, or simple white rice to soak up all that sweet-tangy sauce. Add a crisp green salad, steamed green beans, or corn on the cob to round out the plate and bring in that mid-June feeling. For a party spread, pile the wings on a platter, sprinkle with a little chopped parsley, and set out toothpicks or small plates alongside coleslaw and dinner rolls so everyone can make their own little wing sandwiches.

Servings: 6

3 pounds frozen chicken wings (no need to thaw)

Place the frozen chicken wings in an even layer at the bottom of a 5- to 6-quart slow cooker. It’s fine if they overlap a little, but try not to pile them too high in one spot so they cook evenly.

In a medium bowl, whisk together the barbecue sauce, grape jelly, and dry onion soup mix until the jelly is mostly dissolved and the mixture looks smooth and blended.

Pour the sauce mixture evenly over the frozen wings, using a spatula to scrape out every bit. Gently toss the wings with tongs or a large spoon to help coat them in the sauce, but don’t worry if they aren’t perfectly covered yet; the sauce will thin as it heats.

Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken wings are cooked through, very tender, and reach an internal temperature of at least 165°F (74°C). Halfway through the cooking time, gently stir and turn the wings so they all get a good soak in the sauce.

Once the wings are fully cooked and tender, remove the lid and give everything a final stir. If you’d like the sauce a bit thicker and stickier, turn the slow cooker to HIGH, leave the lid slightly propped open, and cook for another 15 to 20 minutes, stirring once or twice as the sauce reduces.

Use tongs to transfer the wings to a serving platter or shallow dish. Spoon some of the extra sauce from the slow cooker over the top. Serve hot, with napkins handy and any favorite sides alongside.

For picky eaters, choose a very mild, sweet barbecue sauce and use a little less dry onion soup mix (start with 1 tablespoon) to keep the flavor softer and less onion-forward. If your family likes a little kick, stir 1 to 2 teaspoons of hot sauce or a pinch of red pepper flakes into the sauce mixture before pouring it over the wings. You can also swap the grape jelly for apricot preserves or raspberry jam for a fun twist that still feels very 1980s potluck. If you prefer boneless pieces, this same sauce works well with frozen boneless, skinless chicken thighs; just adjust the cooking time slightly if needed and check for doneness. For a more caramelized finish, after slow cooking you can transfer the wings to a foil-lined baking sheet and broil them for 3 to 5 minutes, watching closely, until the edges start to char and the sauce bubbles. Food safety tips: Always start with fully frozen or properly refrigerated chicken from a trusted source. Do not thaw the wings on the counter; if you choose to thaw, do so in the refrigerator overnight. Use a food thermometer to confirm the thickest pieces reach at least 165°F (74°C) before serving. Avoid lifting the slow cooker lid repeatedly during the first couple of hours, as this can drop the temperature and slow cooking. Once cooked, do not leave the wings sitting at room temperature for more than 2 hours (or 1 hour if it’s very warm); refrigerate leftovers promptly in a shallow container and eat within 3 to 4 days, reheating until steaming hot before serving.