Dump raw whole chicken wings in the crock pot and 2 other ingredients to get a meal so delicious your family will be begging for more.

This 3-ingredient slow cooker 1960s firework watcher’s chicken is my kind of weeknight magic: you literally dump raw whole chicken wings in the crock pot with two pantry staples, flip the switch, and walk away. It’s inspired by those nostalgic, no-fuss party recipes our parents and grandparents made for backyard fireworks and neighborhood potlucks—sweet, sticky, a little smoky, and totally hands-off. Perfect for busy days when you still want something that tastes like you fussed over it, but your slow cooker quietly does all the work.

Serve these tender, fall-off-the-bone wings straight from the slow cooker (or quickly broiled to crisp the skin) with classic 1960s-style sides: buttered corn on the cob, a simple green salad, or store-bought coleslaw. They’re also great with potato salad, baked beans, or over plain white rice to soak up all the sweet and tangy sauce. Set them out on a big platter for game night or firework watching with a bowl of ranch or blue cheese dressing and some crunchy celery and carrot sticks to round out the meal.

Servings: 4

3 pounds raw whole chicken wings (tips on, not separated)

Place the raw whole chicken wings in an even layer on the bottom of a 5- to 6-quart slow cooker. The wings can overlap a bit, but try to spread them out so the sauce can reach most of the pieces. This should look like a close-up top-down view of raw wings nestled in the crock, just before cooking.

In a medium bowl, whisk together the barbecue sauce and grape jelly until smooth and fully combined. The mixture should be pourable and glossy; if the jelly is very firm, microwave it for 15–20 seconds to loosen before mixing.

Pour the barbecue-jelly mixture evenly over the raw wings in the slow cooker, using a spatula to scrape out every bit of sauce. Gently turn the wings once with tongs to lightly coat them, but there’s no need to be perfect—the sauce will thin as it heats and self-baste the wings.

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2.5–3 hours, until the chicken wings are very tender and the internal temperature reaches at least 165°F (74°C). Avoid opening the lid during the first half of cooking so the slow cooker can maintain heat.

Once the wings are cooked through and tender, gently stir or turn them in the sauce to make sure every wing is coated. At this point, you can serve them directly from the slow cooker with the sauce spooned over the top.

Optional but recommended for crispier skin: Preheat your oven broiler to high and line a baking sheet with foil. Use tongs to transfer the cooked wings from the slow cooker to the prepared baking sheet, shaking off excess sauce back into the crock. Broil the wings 3–5 minutes, watching closely, until the skin starts to caramelize and lightly char around the edges.

If you broiled the wings, spoon some of the warm sauce from the slow cooker over the top just before serving, or serve the sauce in a small bowl on the side for dipping. Taste and adjust by adding a pinch of salt or a splash of vinegar if you like a little more tang, then dig in while they’re hot.

For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or a tablespoon of hot sauce into the barbecue-jelly mixture before pouring it over the wings. To lean into that 1960s party vibe even more, swap the grape jelly for apricot or pineapple preserves and use a smoky barbecue sauce for a sweet-and-smoky twist. If you prefer less sweetness, reduce the jelly to 3/4 cup and add 1 tablespoon of apple cider vinegar for extra tang. You can also use this same dump-and-go method with drumettes or whole bone-in chicken drumsticks; just be sure to check that the internal temperature reaches at least 165°F (74°C), and add 30–60 minutes of cooking time if the pieces are larger. For easier cleanup, spray the slow cooker insert lightly with nonstick cooking spray before adding the wings. Food safety tips: Always start with fully thawed chicken—do not put frozen wings directly into the slow cooker, as they can spend too long in the temperature “danger zone” (40°F–140°F). Wash your hands, cutting boards, and any utensils that touch raw chicken with hot, soapy water. Use a meat thermometer to confirm doneness (aim for 165°F in the thickest part, not touching bone), and refrigerate leftovers within 2 hours of cooking in shallow containers. Reheat leftovers until steaming hot before serving.