One good recipe for Crock-Pot chicken wings is Betty Crocker's Slow-Cooker Teriyaki Chicken Wings recipe. The chicken wings are coated in a spicy teriyaki marinade and then slow-cooked for several hours until they are tender.
To make Slow-Cooker Teriyaki Chicken Wings, mix 3/4 cup of granulated sugar, 1/2 cup of brown sugar and 1 teaspoon of garlic powder in a large bowl. To this, add 1 teaspoon of ground ginger, 1 cup of soy sauce, 3/4 cups of water, 1/4 cup of pineapple juice and 1/4 cup of vegetable oil. Mix these ingredients well, and toss about 24 chicken wings with the sauce to coat them thoroughly. Place the bowl in a refrigerator for at least one hour, and allow the chicken to marinate.
Remove the chicken from the marinade, and place it in a 4- to 6-quart slow cooker. Pour about 1 cup of the marinade over the chicken wings, and discard the rest. Place the cover on the slow cooker, and cook the chicken wings on high heat for approximately four to five hours or until the chicken juices run clear when the pieces are pierced. If you are using a meat thermometer, make sure the internal temperature of the chicken reaches at least 165 degrees Fahrenheit.