Step 1

Place wings in a large bowl and season with salt, pepper, ½ teaspoon garlic powder, and paprika. Mix together and set aside.

Step 2

In a small bowl, whisk together barbecue sauce, hot sauce, honey, and ½ teaspoon garlic powder. Pour 1 cup of the sauce over the wings in the large bowl and mix together. Cover and refrigerate the remaining sauce.

Step 3

Place wings in a crockpot and cook for 2 hours on high or until the internal temperature of the chicken is 165F when checked with an oven thermometer. While the wings cook, make the Ranch dipping sauce.

Step 4

In a medium bowl, whisk together sour cream, mayonnaise, and milk. Add 2 tablespoons parsley, green onion, lemon juice, onion powder, garlic powder, and sugar. Whisk to combine. Add additional milk if desired to reach the desired consistency. Cover and refrigerate until serving time.

Step 5

Line a cookie sheet with aluminum foil and place a cooling rack on top. When chicken is done cooking in the crockpot, preheat broiler and using tongs, place chicken side by side without touching on the rack.

Step 6

Brush chicken with remaining barbecue sauce mixture. Broil for 4-5 minutes, carefully remove from the oven and brush again with sauce. Using tongs, turn wings over. Brush again with sauce and broil for an additional 4-5 minutes on this side of the wings. Carefully remove wings from the oven.

Step 7

Brush wings with a final glaze of the sauce and garnish with 2 tablespoons chopped green onion.

Step 8

Serve wings with Ranch dipping sauce, garnishing with remaining chopped fresh parsley before serving.