Crock Pot Buffalo Wings are the easiest way to get tender, flavorful wings without frying. They cook low and slow in the crock pot, soaking up the classic buffalo sauce while staying juicy inside.
Whether you’re feeding a crowd or just want a no-fuss weeknight dinner, these slow cooker chicken wings deliver the classic buffalo taste.
They’re perfect for game day or any time you want a crowd-pleasing appetizer that’s fuss-free.
Cooking them in the crock pot lets the sauce soak into the meat while keeping the inside perfectly tender. Once they’re done, a quick broil gives the wings a sticky, crispy finish that makes them irresistible.
If you love wings, you might also enjoy our crockpot BBQ chicken wings, slow cooker hot honey chicken wings, or these baked buffalo chicken wings if you prefer using the oven.
How this recipe wins every time.
- The wings turn out juicy always, thanks to slow cooking.
- The thick, sticky buffalo sauce clings perfectly after broiling.
- Requires minimal prep and with hands-off cooking making it ideal for busy days or parties.
- Can be made with frozen wings, yes! No need to thaw in advance.
Ingredients
- Chicken wings: Flats and drumettes cook evenly and absorb flavor well. Frozen wings work fine, and fresh wings will give the most tender results.
- Buffalo sauce: The star of the dish, providing the classic tangy, spicy flavor.
- Brown sugar: Balances the heat with a touch of sweetness and helps caramelize the sauce.
- Garlic and onion powder: Add depth and savory notes to the wings.
- Butter: Melts over the wings during cooking, enriching the sauce and keeping meat tender.
- Salt and pepper: Enhance flavor and bring all the ingredients together.
- Garnishes (optional): Fresh parsley or green onions brighten the dish visually and add a fresh note.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make crockpot buffalo chicken wings
Start by mixing the buffalo sauce with brown sugar, garlic powder, onion powder, salt, and pepper in a bowl. This creates a flavorful coating that will cling to the wings as they cook.
Place the chicken wings into your slow cooker and pour the sauce over them, making sure each piece is well-coated. Dot the wings with butter.
Cover the slow cooker and cook frozen wings on HIGH for 3–4 hours or fresh/thawed wings on LOW for 4–5 hours, until the meat is fully cooked and reaches 165°F internally.
Once cooked, transfer the wings to a foil-lined baking sheet. Preheat your oven broiler and baste the wings with extra buffalo sauce.
Broil for 6–8 minutes, flipping halfway, until they reach your desired crispiness. Garnish with parsley or green onions and serve immediately.
Substitutions & Variations
- Spice level: Swap out buffalo sauce for a mild hot sauce or mix in extra cayenne to make them spicier.
- Chicken cuts: You can use larger wings or drumsticks—just adjust cooking time and check for an internal temperature of 165°F.
- Sauce tweaks: Add honey for sweetness or garlic powder for a more pronounced savory flavor.
- Crispy finish: Skip the broiler and use an air fryer to crisp up wings without extra hands-on time.
Serve with
Crock pot buffalo wings pair wonderfully with fresh, crunchy vegetables like carrots and celery, and creamy dips such as ranch or blue cheese.
For a heartier meal, serve alongside mashed potatoes, coleslaw, or even baked potato wedges to balance the spice and provide a satisfying mix of textures.
Storing and reheating leftovers
Store cooled wings in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer to restore crispiness, or microwave if you’re in a hurry—just expect a softer texture.
Helpful Tips
- Use a large slow cooker that gives the wings enough space. Crowding leads to uneven cooking and prevents the sauce and seasoning from coating the wings properly. If needed, cook in batches or halve the recipe when using a smaller slow cooker.
- Don’t skip the butter. It melts into the buffalo sauce, keeps the wings juicy, and adds richness. Adding it on top helps it blend slowly as the wings cook.
- Plan to broil the wings after slow cooking. This step thickens the sauce and tightens the skin, giving the wings a sticky, lightly crisp finish. Broil until the sauce looks glossy and the edges begin to darken.
- Cook frozen wings on HIGH. This helps them reach a safe temperature faster and avoids staying too long in the danger zone. Use LOW only for fresh or fully thawed wings.
- Check doneness with a thermometer, not just time. Wing size varies, but 165°F is the target. The meat should be opaque, tender, and pull easily from the bone.
FAQs
Yes! Cooking on HIGH ensures the chicken reaches a safe temperature quickly and reduces the risk of staying too long in the food safety danger zone.
Broiling adds crispiness, but the wings are fully cooked in the slow cooker. Skip broiling if you prefer tender, softer wings.
Absolutely. Cook fresh wings on LOW for the most tender results and adjust cooking time as needed.
Store-bought sauces like Frank’s RedHot work great, or make your own with hot sauce, butter, and optional garlic or honey.
Crock Pot Buffalo Wings are a simple, flavorful way to enjoy wings without deep frying.
Using the slow cooker, even frozen wings cook up tender and juicy, then finish under the broiler for that sticky, crispy coating.
Serve them with veggies, dips, or hearty sides for an easy, crowd-pleasing meal.
Happy cooking!
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Slow Cooker Buffalo Chicken Wings
Equipment
- 7-quart slow cooker
- Rimmed baking sheet
- Aluminum foil
- Cooking spray or butter for greasing
- Oven broiler
Ingredients
- 4 pounds chicken wings fresh or frozen
- 1 ½ cups buffalo sauce Frank’s RedHot Wings Sauce recommended, plus extra for basting
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons butter
- Fresh parsley or green onions for garnish (optional)
Serving Suggestions:
- Carrots, celery, ranch or blue cheese dressing, extra buffalo sauce.
Instructions
- In a medium bowl, combine the buffalo sauce, brown sugar, garlic powder, onion powder, salt, and black pepper.
- Place the chicken wings into the slow cooker and pour the sauce mixture over them.
- Add 4 tablespoons of butter on top of the wings.
- Cover and cook:
- Frozen wings: HIGH for 3–4 hours
- Fresh or thawed wings: LOW for 4–5 hours
- Cook until the wings are tender and reach an internal temperature of 165°F.
- Preheat your oven broiler. Line a rimmed baking sheet with aluminum foil and lightly grease or spray with cooking spray to prevent sticking.
- Transfer the cooked wings to the prepared baking sheet, discarding any excess liquid from the slow cooker. Baste the wings with additional buffalo sauce.
- Broil the wings for 6–8 minutes, flipping halfway through, until they reach your desired level of crispiness. Baste again if you like a thicker coating.
- Garnish with parsley or green onions if desired. Serve with ranch or blue cheese dressing, carrots, and celery.
Notes
- Use a slow cooker large enough to comfortably hold all wings for even cooking.
- These wings were frozen party wings with flats and drumettes. You can use larger wings or drumsticks, but cooking times might vary. Make sure the internal temperature reaches 165°F before serving.
- Frozen wings release liquid during cooking—discard this before broiling.
- For thicker sauce, baste wings multiple times while broiling.
- Cook frozen wings on HIGH to quickly reach a safe temperature (165°F) and avoid the food safety danger zone.
- Fresh or thawed wings cook best on LOW for maximum tenderness.
- You can use your preferred buffalo sauce, store-bought or homemade. Reserve extra for basting if you like a thicker, stickier coating.
Nutrition
