Slow Cooker Buffalo Chicken Wings
Spicy crock pot buffalo wings slow cooked until tender and coated in bold buffalo sauce, a game day favorite made easy.
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
Calories: 467kcalCarbohydrates: 10gProtein: 30gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 146mgSodium: 2603mgPotassium: 279mgFiber: 0.1gSugar: 9gVitamin A: 473IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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