Ingredients:

  • 4 pounds (1.8kg) chicken wings, fresh or thawed
  • 2 large lemons, juiced (about 1/3 cup/80ml)
  • 2 tablespoons lemon zest
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground preferred
  • 1/2 teaspoon smoked paprika
  • Lemon pepper seasoning, for basting
  • Fresh chopped parsley, for garnish
  • Lemon slices (optional), for garnish

Instructions:

  1. Pat the chicken wings dry with paper towels.
  2. In the slow cooker, add wings. Pour lemon juice over the wings and add lemon zest, melted butter, salt, pepper, and smoked paprika.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Preheat oven broiler. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  5. Transfer wings to the prepared baking sheet. Baste with the lemon pepper sauce from the slow cooker. Sprinkle with lemon pepper seasoning. Broil for 6-8 minutes, flipping halfway through, until desired crispiness is reached.
  6. Garnish with fresh parsley and lemon slices (if using). Serve immediately with your favourite dipping sauces.