Good BBQ Wing Crockpot Recipe & How to Not Have Them Turn Out So Watery.....

I do up several hundred wings on a regular basis... I just line them up on cookie sheets under the broiler. Takes about 20 minutes per sheet, turning them over once or twice. I can fit about 75-100 wings per sheet. Then toss them in various sauces (teriyaki, kalbi, bbq, buffalo med, buffalo spicy -frank's buffalo-, and plain). For parties I usually do them up the day before and then just heat them up in the oven -in covered dishes.

I'll keep an eye on your Q though, never thought about doing them in the crockpot. My thought, though, is if it's even possible to not have them be fall apart in the CP?

I agree that you should probably consider baking the wings in the oven and just use the crock pot to keep them warm when serving them. Anything in a crock pot is going to be "watery"...because the crock pot makes its' own moisture during the cooking process. Whenever I cook anything in the crockpot I always use less water or other liquid than I would use in the oven...because of the condensation process that occurs during cooking in the crock pot.
Good luck and enjoy the game!!!

I've seen wings in a crock pot but the cook baked them in the oven and added sauce as suggested by Riley J. She then put them in the crock pot to keep them warm during the party.

If you make them in the crock pot, they're going to fall apart. The skin will be all icky too. It's not likely that the sauce is going to stick to the wings either. Things like that really should be baked or broiled in the oven.
My husband is the wing maker, so I'm not 100% certain of his process. I know that after he cooks them, he puts the sauce in a big bowl that has a lid.He throws the wings in, puts the lid on and spins them in the bowl. That's how most of the wing places sauce their wings.
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