If you’ve never tried making buffalo wings in a slow cooker, let me tell you — this method changed the game for me. The wings turn out ridiculously tender, like they’ve been pampered for hours (because they have), and they soak up so much flavor along the way. Once you toss them in the sauce and crisp them up under the broiler? Total crowd-pleaser. This has become my go-to for parties, weekend snack nights, and even lazy weeknight dinners.
And here’s the best part — no deep frying, no splattered oil mess, and way less butter than traditional buffalo wings. My kind of comfort food.
Why This Version Just Works So Well
I’ve had my fair share of soggy wings, under-seasoned wings, and wings that felt more like a wrestling match than a meal. These slow cooker buffalo wings solve all of that.
- They’re actually easy to eat. The meat practically slides off the bone — no gnawing needed.
- They’re lighter but still packed with flavor. No frying, just a little olive oil, and still that signature buffalo heat.
- The sauce is homemade but low-fuss. I mix a little ketchup into the hot sauce — not traditional, I know, but it thickens it up just enough and adds a little sweet balance. Trust me, it works.
And if buffalo’s not your thing? That’s cool — I’ve swapped in BBQ sauce and teriyaki before, and it still comes out great.
What You’ll Need (and Smart Swaps)
Here’s what I usually grab for this recipe, plus a few tips from the times I’ve improvised:
- Chicken wing pieces – I like using flats and drums. If I’m buying a big frozen bag, I just let them thaw a bit and pat them dry.
- Olive oil – or whatever oil you have on hand. I’ve used canola in a pinch.
- Seasonings – salt, pepper, garlic powder, chili powder. Sometimes I use a BBQ rub or taco seasoning if I want to switch things up.
- Butter – I usually go with salted butter. If someone in the family is dairy-free, I use ghee or plant-based butter and it still turns out great.
- Hot sauce – Frank’s Red Hot is a classic. I’ve also used a mix of hot sauce and sriracha when I ran low.
- Ketchup – This is my little secret. It makes the sauce cling better to the wings and adds a touch of sweetness.
You can skip the homemade sauce and just use store-bought wing sauce, but I promise — taking two minutes to whisk it together is worth it.
How I Make These Wings (Without Losing My Mind)
This method is fuss-free and almost completely hands-off — perfect for a busy day when I want to let dinner do its thing.
Season the wings right in the slow cooker. Add oil and spices, then use tongs to toss them around. This saves me a mixing bowl and keeps things tidy.
Cook on low for 2.5 to 3 hours. I always check with a meat thermometer just to be sure. The wings should hit 165°F and feel super tender.
Make the sauce. Melt butter, stir in hot sauce and ketchup. That’s it.
Toss the cooked wings in the sauce. I do this in a big bowl, and I scrape every last bit of sauce from the bottom — don’t waste that flavor!
Broil until crispy. This step is optional, but honestly, it takes them from good to amazing. Broil skin-side up for about 5–10 minutes until that sauce caramelizes and crisps up. I usually rotate the pan halfway through for even browning.
Then I serve them up with ranch or blue cheese and some carrot and celery sticks, because it’s not wings without the crunchy sides.
Can I Use Frozen Wings?
Absolutely — I do this all the time. Just make sure the wings aren’t frozen together in a big clump. Toss them straight into the crockpot, crank the heat to high, and cook for about 3 hours. Again, check that internal temp hits 165°F.
Helpful Tips From My Kitchen
Here are a few things I’ve learned the messy way so you don’t have to:
- Line your slow cooker. Use a liner or just spray it well. Cleanup is much easier.
- Foil your baking sheet. The sauce can get sticky under the broiler — foil saves you from scrubbing later.
- Use tongs, always. Way less mess and safer with hot sauce flying around.
- Double the sauce if you’re a dunker. I sometimes make a little extra and warm it up as a dip.
- Like it spicier? Add cayenne to the spice mix or use a spicier hot sauce blend.
Serving Ideas
These wings are obviously great for game day or parties, but here are a few other ways I’ve served them:
- Tucked into a wrap with some lettuce and ranch for a quick lunch.
- Chopped up on a salad with avocado and blue cheese crumbles.
- Paired with baked fries for an easy Friday dinner.
- Stuffed in sliders with a bit of slaw for a fun dinner-for-two vibe.
They hold up great on a platter, and no one ever guesses they were slow-cooked.
Storing & Reheating Leftovers
If by some miracle you have leftovers, here’s how I deal with them:
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: I like popping them in the oven at 375°F for 10–12 minutes. You can also use an air fryer to crisp them back up quickly.
- Freezer: These freeze fine, though they lose a bit of crisp. I reheat frozen wings straight in the oven from frozen — 20 minutes usually does the trick.
Slow Cooker Buffalo Wings
Buffalo wings that are tender to the bone and finished under the broiler for that perfect crispy edge—this slow cooker version is a total game changer. Whether you're prepping for game day or just want something fun and satisfying, these wings are a hit. And if buffalo isn't your thing? Swap in BBQ or teriyaki. It works just as beautifully.
Ingredients
- 3–4 pounds chicken wings (drumettes or flats)
- 2 tablespoons olive oil (or your preferred cooking oil)
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 2 tablespoons butter (salted works great here)
- ½ cup hot sauce (Frank’s RedHot is a go-to)
- ¼ cup ketchup
- Carrot sticks, celery sticks, ranch or blue cheese dressing (for serving, optional)
Instructions
- Toss the chicken wings into your slow cooker and drizzle in the olive oil. Add the garlic powder, chili powder, salt, and pepper. Give everything a good mix so the wings are well coated.
- Set the slow cooker to low and let the wings cook for about 2½ to 3 hours, until they’re tender and the internal temp hits 165°F.
- While the wings finish cooking, melt butter in a large mixing bowl and stir in the hot sauce and ketchup to make your buffalo sauce.
- Once the wings are done, carefully transfer them from the slow cooker into the sauce bowl. Toss them gently until they're evenly coated.
- Place the sauced wings on a foil-lined baking sheet, skin-side up. Drizzle or brush a bit of the remaining sauce over the top.
- Pop the tray under your oven’s broiler for about 5 to 10 minutes. Keep an eye on them—you're looking for a little char and caramelization for that crave-worthy crispy finish.
- Serve warm with carrot and celery sticks, and don’t forget the ranch or blue cheese on the side if you like a little dip.
Notes
- Using frozen wings? Just make sure they’re not stuck together. Cook them on high instead of low and still check for that 165°F mark.
- Not into buffalo sauce? Teriyaki, BBQ, or even sweet chili all work wonderfully. Just toss with your preferred sauce before broiling.
- Leftovers will keep in the fridge for 2–3 days. Reheat in the oven or air fryer to bring back that crispy edge.
- Want to use chicken drumsticks instead? Extend the cook time to 3–4 hours on high or 5–6 on low for best results.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 8553Total Fat 637gSaturated Fat 226gTrans Fat 6gUnsaturated Fat 357gCholesterol 2119mgSodium 10740mgCarbohydrates 260gFiber 11gSugar 10gProtein 435g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I make them ahead?
Yes! Cook them in the slow cooker, store the wings and sauce separately, then toss and broil right before serving.
Do I need to flip them while broiling?
Nope — just broil skin-side up and rotate the tray if needed. That’s usually enough.
Can I skip the broiler step?
You can, but I really suggest you don’t. That crispy finish makes a big difference.
What’s the best hot sauce to use?
I stick with Frank’s, but if you have a favorite, go with that. Just adjust butter to balance the heat.
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