Slow Cooker Buffalo Wings
These slow cooker buffalo wings are sweet, spicy, and fall-apart tender—perfect for parties, game day, or an easy, flavor-packed dinner.
Servings: 4
Equipment
- Slow Cooker Large
- Baking Sheet Rimmed
Ingredients
- 4 Pounds chicken wings fresh or frozen
- 1 ½ Cups Frank’s Red Hot wings sauce plus more for basting
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Cup brown sugar
- 4 Tablespoons butter ½ Stick, cut into cubes
Optional Garnishes:
- parsley chopped
- green onions sliced
Instructions
- Add the wings to your slow cooker.
- Whisk the hot sauce, brown sugar, onion powder, garlic powder, salt, and black pepper together.
- Pour this buffalo sauce mixture over the wings.
- Top with the butter.
To Cook Frozen Wings:
- Cover the slow cooker and cook for 3 to 4 hours on HIGH.
To Cook Fresh or Thawed Wings:
- Cover the slow cooker and cook for 4 to 5 hours on LOW.
- Check the chicken is tender, cooked through and 165°F in the thickest part.
Broil the Wings:
- Preheat the oven broiler.
- Line a baking sheet with foil and then grease it to prevent sticking.
- Arrange the wings on the prepared baking sheet and brush more hot sauce over them.
- Broil for 6 to 8 minutes, flipping halfway through, or until they’re crispy.
- Garnish with fresh parsley and/or green onions if liked and serve hot with your preferred dipping sauce on the side.
Notes
Use a large slow cooker: I recommend using a 7-quart slow cooker or larger. If you overcrowd the Crockpot, you'll find the wings don’t cook evenly.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Coating thickness: If you want an extra-thick sauce, baste your wings every few minutes as they broil. Keep in mind the more Frank's hot sauce you add, the spicier your wings will come out.
If using frozen wings: These release liquid as they cook, so discard any excess liquid left after transferring the slow cooked wings onto the sheet pan.
Coating thickness: If you want an extra-thick sauce, baste your wings every few minutes as they broil. Keep in mind the more Frank's hot sauce you add, the spicier your wings will come out.
Nutrition
Calories: 615kcal | Carbohydrates: 17g | Protein: 46g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 841mg | Potassium: 438mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg
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