Crock Pot Buffalo Wings

These delicious buffalo wings are a perfect game day appetizer and always a crowd-pleaser!

Prep Time 15

Cook Time 2 35

Total Time 2 50

Servings wing pieces

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.