Crispy Buffalo Crockpot chicken wings are fall-apart tender, then crisped up in the broiler, for a buttery tasting wing with big heat. And all without the deep fryer!
Holly’s Recipe Highlights
- Flavor: Tender slow cooker chicken wings have a lightly crisped skin and are smothered with a spicy garlic butter Buffalo sauce.
- Skill Level: This is my go-to recipe because it is such an easy, hands off method. Perfect even for beginners.
- Recommended tools: All you need is a 6-quart slow cooker to cook, a foil-lined rimmed baking sheet to quickly broil, and a brush or spoon to sauce them up..
- Serving suggestions: These juicy wings disappear fast, especially with crisp carrot and celery sticks on the side, plus a side of cool ranch or blue cheese for dipping.
- Yield: This recipe can be scaled to feed a crowd. The cooked wings stay warm in the slow cooker, then batch-broiled with extra sauce if needed, and piled on one big platter so everyone can dig in.
Wings, Sauce, and Simple Swaps
- Chicken Wings: For best results use ready to cook party wings, where the wings have been split into drumettes and flats with the wing tips removed.
- Sauce: Cayenne pepper hot sauce (Frank’s-style) delivers that classic buffalo flavor. Feel free to swap in any vinegar-forward hot sauce for a similar kick, or opt for a milder wing sauce if you prefer less spice.
- Butter: Butter enriches the sauce and helps it cling to the wings. Ghee would add a deeper buttery flavor, and dairy-free butter will work if needed (with a slightly different taste).
- Variations: Try brining the chicken wings before cooking for even more flavor. Give garlic parmesan a try by skipping the extra hot sauce at the end and finishing the wings with melted butter, parmesan, and garlic. For lemon pepper, toss the cooked wings in lemon pepper seasoning and broil until crisp, or go low-carb BBQ by brushing on a sugar-free BBQ sauce and broiling to set. If you love heat, add a pinch of cayenne or a few shakes of red pepper flakes to the sauce for an extra spicy kick.
How to Make Slow Cooker Chicken Wings
- Prepare the sauce and set it aside.
- Place wings in the crockpot and stir in the sauce to coat.
- Cook as directed (full recipe below).
- Broil cooked wings in a single layer in the oven until crisp and browned.
Holly’s Wing Night Success Tips
- Thaw first if wings are frozen, and pat very dry, so the sauce sticks well.
- Discard the slow cooker liquid before broiling, and place wings in a single layer, so the wings crisp up evenly and the sauce can thicken.
- Keep the rack 6 to 8 inches from the broiler and watch closely since hot sauce darkens fast.
- Warm extra hot sauce (with a little butter if desired) and brush on after broiling.
- Hold wings on ‘warm’ briefly, but broil right before serving for the best crisp.
Leftovers That Reheat Well
Cool wings, then refrigerate in an airtight container for up to 4 days. Freeze cooked wings in zip bags up to 6 months (press out air for less freezer burn). Thaw overnight in the fridge for the best results.
To reheat for the best crispy wings, broil 2 to 4 minutes per side or air fry at 375℉ until hot and browned. Microwaving will work, but it softens the skin so finish under the broiler for 1 to 2 minutes.
Low Carb Game Day Spread
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Crockpot Chicken Wings
Using just 4 ingredients, these slow cooker chicken wings pack bold heat and garlic butter flavor for the best low carb snack or appetizer.
Equipment
Ingredients
- 4 pounds chicken wings split and tips removed
- 1 cup cayenne pepper hot sauce such as Frank's, plus additional for finishing
- ½ cup butter melted
- 2 cloves garlic minced
Instructions
- In a small bowl combine hot sauce, melted butter, and garlic. Set aside.
- Place wings in a 6 quart slow cooker. Cover with hot sauce mixture and stir to coat.
- Cover and cook on LOW for 3 hours or until wings reach 165℉.
- Preheat broiler to high heat and line a rimmed baking sheet with foil.
- Place the wings in a single layer on the prepared baking sheet. Discard the liquid remaining in the slow cooker. Brush with additional hot sauce if desired. Broil until lightly browned, about 5 minutes per side.
- Cool 3-4 minutes before serving.
Notes
- Pat wings dry before adding to the crock pot so the sauce sticks better, and broil carefully to avoid burning.
- Allow wings to cool slightly to give the sauce time to firm up.
- Store leftover wings in the fridge for up to 4 days or freeze in bags for up to 6 months, then thaw in the fridge before reheating.
Nutrition Information
Calories: 378kcal | Carbohydrates: 1g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 974mg | Potassium: 241mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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