Crock Pot Chicken Wings with Buffalo Sauce Recipe
Introduction
Crock Pot Chicken Wings are a delicious, hands-off way to enjoy tender, flavorful wings any day of the week. Slow-cooked in a tangy Buffalo sauce, these wings finish perfectly crispy under the broiler. They’re an easy crowd-pleaser for game days or casual dinners.
Ingredients
- 4 pounds chicken wings (fresh or frozen)
- 1 ½ cups Buffalo sauce (plus additional for finishing)
- ¼ cup brown sugar
- ½ onion (diced)
- 4 cloves garlic (minced)
- Carrot sticks (for serving)
- Celery sticks (for serving)
- Ranch dressing or blue cheese dressing (for dipping)
Instructions
- Step 1: In a bowl, combine the Buffalo sauce, brown sugar, diced onion, and minced garlic. Set this sauce mixture aside.
- Step 2: Place the chicken wings in a 6-quart slow cooker and pour the Buffalo wing sauce over them. Stir gently to coat all the wings.
- Step 3: Cook on high for 2 ½ to 3 hours if using frozen wings, or on low for 3 hours if using fresh wings, until the wings reach an internal temperature of 165°F.
- Step 4: Once cooked, remove the wings from the slow cooker and place them on a foil-lined baking pan. Discard the cooking liquid.
- Step 5: Preheat your broiler to high. Brush the wings with additional Buffalo sauce and broil for about 5 minutes per side, until the wings are lightly browned and crispy.
- Step 6: Serve the wings hot with celery and carrot sticks alongside extra Buffalo sauce and your choice of ranch or blue cheese dressing for dipping.
Tips & Variations
- For extra heat, add a few dashes of hot sauce or cayenne pepper to the Buffalo sauce mix.
- Try swapping ranch dressing with blue cheese for a richer dipping option.
- If you prefer boneless wings, you can use chicken drumettes or nuggets instead, adjusting cooking time accordingly.
- To make the wings extra crispy without broiling, finish them on a hot grill for a few minutes per side.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 375°F oven for 10–15 minutes or until heated through and crisp again. Avoid microwaving if you want to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen wings directly in the slow cooker?
Yes, you can cook frozen wings directly in the slow cooker. Just use the high setting for 2 ½ to 3 hours to ensure they cook thoroughly.
What if I don’t have a broiler?
If you don’t have a broiler, you can crisp the wings in a very hot oven set to 450°F for 10–15 minutes, turning halfway through, or finish them on a grill if available.
Print
Crock Pot Chicken Wings with Buffalo Sauce Recipe
- Total Time: 3 hours 10 minutes
- Yield: 6–8 servings 1x
Description
This Crock Pot Chicken Wings recipe delivers tender, flavorful wings effortlessly cooked in a slow cooker and finished under the broiler for a crispy exterior. Coated in a tangy Buffalo sauce infused with brown sugar, garlic, and onion, these wings are perfect for game day or casual gatherings. Served with crisp celery, carrots, and a side of ranch or blue cheese dressing, they offer a crowd-pleasing snack with minimal hands-on time.
Ingredients
Chicken Wings
- 4 pounds chicken wings (fresh or frozen)
Buffalo Wing Sauce
- 1 ½ cups Buffalo sauce
- ¼ cup brown sugar
- ½ onion, diced
- 4 cloves garlic, minced
For Serving
- Carrot sticks
- Celery sticks
- Ranch dressing or blue cheese dressing
Instructions
- Prepare the Buffalo Sauce: In a bowl, combine the Buffalo sauce, brown sugar, diced onion, and minced garlic. Mix well and set aside to allow the flavors to meld.
- Place Wings in Slow Cooker: Arrange the chicken wings in a 6-quart slow cooker. Pour the prepared Buffalo wing sauce over the wings and stir gently to coat them evenly.
- Cook the Wings: For frozen wings, cook on high for 2 ½ to 3 hours. For fresh wings, cook on low for 3 hours. Make sure the internal temperature of the wings reaches 165°F to ensure they are fully cooked and safe to eat.
- Prepare for Broiling: Once the wings are cooked, carefully remove them from the slow cooker, discarding the cooking liquid. Place the wings on a foil-lined baking pan.
- Broil for Crispiness: Preheat your broiler to high. Brush the wings with additional Buffalo sauce, then broil them for about 5 minutes on each side until they are lightly browned and have a crispy texture. Watch closely to avoid burning.
- Serve: Arrange the wings on a serving platter alongside celery sticks, carrot sticks, extra Buffalo sauce, and ranch or blue cheese dressing for dipping.
Notes
- Using frozen wings slightly increases cooking time; always verify internal temperature for safety.
- Broiling at the end gives the wings a crispy finish, balancing the slow cooked tenderness.
- Adjust spice level by using milder or hotter Buffalo sauce according to preference.
- Leftover sauce can be refrigerated and used as a dip or marinade.
- For a gluten-free version, ensure the Buffalo sauce is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Keywords: Chicken wings, Crock Pot wings, Buffalo wings, slow cooker recipe, party appetizer, game day food
