These melt-in-your-mouth Crock Pot Buffalo Wings are super easy to prepare by utilizing the convenience of your slow cooker. They’re the perfect game day appetizer and are always a crowd-pleaser!
This recipe starts with a delicious “doctored-up” bottled buffalo sauce that is prepared on the stovetop. The wings are slow cooked in the sauce, then finished off and baked in the oven for the ultimate buffalo chicken wings that your guests will LOVE.
Your Simple Ingredients
- Chicken wings – You can cut whole chicken wings or purchase them already cut (although they’re more expensive).
- Buffalo sauce – You’ll need a 12-ounce bottle of your favorite buffalo sauce.
- Seasoned salt
- Red pepper – I only use a pinch of ground cayenne pepper in the sauce, but feel free to increase the amount to your personal taste.
- Garlic powder
How to Make Crock Pot Buffalo Wings
- Cut the chicken wings (if you’re not using pre-cut). Carefully using a sharp knife, cut the wing tips off at the joint and discard. Next, cut the wings into wingettes and drumettes. Here is a helpful video on how to cut whole chicken wings into portions.
- Prepare the buffalo sauce. Melt butter in a medium saucepan. Add bottled sauce, honey, garlic powder, seasoned salt, and cayenne pepper. Whisk to combine and bring to a boil. Remove from heat.
- Place the chicken wings into your slow cooker insert and pour sauce mixture over wings (reserve ⅓ cup of sauce). Using tongs, toss to coat the wings as evenly as possible. Cover and cook on high heat for 1 hour, then on low heat for 1 hour.
- Place wings on a prepared rimmed baking sheet. Brush with the remaining sauce. Bake in a preheated oven for 30 to 35 minutes (at 350 degrees F), or until a temp of 165 degrees F is reached in the largest drumette.
Serve with celery sticks, carrot sticks, and ranch (and/or blue cheese) dressing for the ultimate buffalo wing platter!
Video: Crock Pot Buffalo Wings
Once cooled, store wings in an airtight container in the fridge for up to 3 days.
More Crock Pot Appetizers
Crock Pot Buffalo Wings
- 2 tablespoons butter unsalted
- 1 (12 ounce) bottle buffalo wing sauce your favorite brand
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ¼ teaspoon seasoned salt
- Pinch ground cayenne (red) pepper
- 3 ½ pounds whole chicken wings thawed (if frozen), cut into wings and drumettes, wing tips cut and discarded
- Melt butter in a medium saucepan over medium high heat. Add wing sauce, honey, garlic powder, seasoned salt and cayenne pepper. Stir or whisk to combine and bring to a boil. Remove from heat and set aside (reserve, cover and refrigerate ⅓ cup of this mixture for brushing the wings before they're baked).
- Place chicken wings in a 6 quart slow cooker insert. Pour sauce over wings. Using tongs, toss to coat wings as evenly as possible.
- Cover and cook on high heat for 1 hour, then reduce heat to low and cook for 1 hour. During the last 15 minutes of low heat, preheat your oven to 350 degrees F and line a large rimmed baking sheet with parchment paper, aluminum foil or spray with cooking spray.
- Using a clean set of tongs, carefully place wings on prepared baking sheet and brush with the reserved sauce mixture. Bake for 30 to 35 minutes, or until a temperature of 165 degrees F is reached in the largest drumette.
- This recipe yields approximately 24 to 30 wing pieces (drumettes and wingettes, depending on size of wings).
- Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe was tested using a 6-quart slow cooker.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Recipe inspired by AllRecipes.