Slow Cooker Buffalo Wings

Why You’ll Love These Slow Cooker Buffalo Wings

• Set-it-and-forget-it ease gives you juicy, tender wings with almost no babysitting.
• A quick broil turns them irresistibly crispy while keeping all that saucy goodness.
• Exact times and temps mean consistent, foolproof results every single batch.
• Flexible heat level: make them mild, medium, or fiery to match your crew.
• Perfect for feeding a crowd, game day spreads, or casual dinners.

Ingredients for Slow Cooker Buffalo Wings

Yield: 6 to 8 servings | Prep Time: 15 minutes | Cook Time: 4 hours + 12–16 minutes broil | Total Time: about 4 hours 30 minutes

• 4 lb chicken wings, split at the joints, tips removed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika (optional)
• 1 cup cayenne hot sauce (such as Frank’s-style)
• 1/3 cup unsalted butter
• 2 tbsp honey (for balanced heat)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp cornstarch mixed with 1 tsp water (optional, to thicken sauce)
• 1 tsp neutral oil (for broiling, optional)
• For serving: celery sticks, carrot sticks, 1 cup ranch or blue cheese dressing

How to Make Slow Cooker Buffalo Wings

1. Step 1: Prep the wings

   Pat the wings very dry with paper towels. In a large bowl, toss with salt, pepper, garlic powder, onion powder, and paprika until evenly coated.

2. Step 2: Make the Buffalo sauce

   In a small saucepan over low heat, melt the butter. Whisk in hot sauce, honey, vinegar, and Worcestershire until smooth and glossy, 1–2 minutes. Reserve about 1/3 cup sauce for finishing.

3. Step 3: Slow cook

   Place the wings in a 6-quart slow cooker. Pour the remaining sauce over the wings and toss to coat. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours 30 minutes), until wings are tender and the thickest pieces register at least 165°F. For safe temps, see this guide from FoodSafety.gov: Safe Minimum Internal Temperatures.

4. Step 4: Broil to crisp

   Position an oven rack 6 inches from the broiler and set broiler to High (about 500–550°F). Arrange a wire rack over a foil-lined sheet pan. Using tongs, transfer wings to the rack, letting excess liquid drip off; lightly pat the skin with paper towels. Lightly brush wings with neutral oil. Broil 6–8 minutes per side until blistered and crisp at the edges.

5. Step 5: Sauce and serve

   Optional: For a thicker glaze, bring the cooking liquid to a simmer in a small saucepan and whisk in the cornstarch slurry; simmer 1–2 minutes until glossy. Toss broiled wings with the reserved Buffalo sauce (and a spoon of thickened sauce if desired). Serve hot with celery, carrots, and your favorite dip.

Notes for Crockpot Buffalo Wings Success

• Dry skin equals crisp skin: thoroughly pat wings dry before seasoning and again before broiling.
• Don’t skip the broil—slow cookers make wings tender, while the broiler adds that craveable char and crunch; learn broiler basics here: How to Use Your Broiler.
• Use a wire rack on your sheet pan to let hot air circulate for even crisping.

Fun Variations You’ll Love

• Honey-Garlic Buffalo: Add 1 extra tbsp honey and 2 minced garlic cloves to the sauce; finish with sesame seeds.
• Extra-Spicy Buffalo: Stir 1–2 tsp cayenne or a dash of habanero hot sauce into the Buffalo sauce.
• Lemon-Pepper Buffalo: Add 1 tsp lemon zest and 1 tsp coarse black pepper to the sauce; finish with a squeeze of fresh lemon.

What You’ll Need

• 6-quart slow cooker
• Sheet pan lined with foil
• Wire rack (fits inside sheet pan)
• Tongs and a large mixing bowl
• Small saucepan and whisk
• Paper towels for drying

Storage for Slow Cooker Buffalo Wings

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Place in a single layer to freeze, then transfer to a freezer bag; keep up to 3 months.
• Reheat: Oven at 375°F for 12–15 minutes (from chilled) or 400°F for 20–25 minutes (from frozen), flipping once; toss with extra sauce if desired.

Serving & Pairings That Pop

• Classic sides: crisp celery, carrot sticks, and cool ranch or blue cheese dressing.
• Party spread: potato wedges, coleslaw, corn on the cob, or mac and cheese.
• Drinks: ice-cold lager, IPA, hard seltzer, or sparkling water with lime.
• Garnish: chopped parsley or chives for a fresh finish.

Pro Tips for Slow Cooker Buffalo Wings

• For the most stable, silky sauce, swap butter for ghee or clarified butter so it won’t break under heat.
• Broil close to the element (about 6 inches) and don’t crowd the pan—space equals crispness; for extra technique insight, check this wing deep-dive: Serious Eats Buffalo Wings.
• Reserve some sauce before slow cooking so you can finish with a fresh, vibrant coating after broiling.

Slow Cooker Buffalo Wings FAQ

Can I use frozen wings?

Thaw first in the refrigerator overnight for food safety and even cooking; avoid slow-cooking from frozen as it can spend too long in the temperature danger zone.

How do I make them less spicy?

Use 3/4 cup hot sauce plus 1/2 cup butter and 2–3 tbsp honey; you can also add a splash more vinegar for tang without heat.

Can I skip the broil?

Yes, they’ll be tender but not crispy. Alternatively, air-fry at 400°F for 6–8 minutes per side after slow cooking for a quicker crisp.