Spicy, savory, tangy, and all-round addictive, these Crockpot Chicken Wings are coated in a dry rub and then covered in an easy homemade Buffalo sauce. Slow cooker Buffalo wings are the ultimate game-day app!
What’s in Crockpot Wings?
Get ready for game day with these tender and spicy slow cooker Buffalo Wings! Bone in chicken wings cooked to perfection in the slow cooker, steeped in the most delicious mix of spices. The perfect party appetizer, you can easily rustle up a big batch of these golden beauties – no fuss, all yum!
- Sugar: Brown sugar adds a touch of sweetness to the wings to balance out the spicy sauce.
- Spices: Onion powder, seasoned salt, garlic powder, black pepper, paprika, and cayenne pepper create a spicy and savory seasoning.
- Chicken: Bone-in, skin-on chicken wings work best for this recipe. If you use boneless wings, you’ll need to reduce the cooking time significantly.
- Hot Sauce: Creates a spicy base of flavor for the Buffalo sauce. We like Frank’s RedHot.
- Butter: Unsalted butter makes the sauce creamy and rich.
- Vinegar: White vinegar adds a touch of balancing acidity to the sauce.
- Worcestershire Sauce: Adds a savory and umami flavor to the sauce.
Variations on Slow Cooker Chicken Wings
There are endless ways to customize these slow cooker Buffalo wings. Try these variations:
- Plain: Omit the Buffalo sauce and keep the spice rub for lightly spiced wings that can be tossed or dipped in any sauce.
- Hot Honey: Drizzle the finished wings in hot honey for a sweet and spicy kick.
- BBQ: Swap the Buffalo sauce for your favorite brand of barbecue sauce.
- Chili: Swap the Buffalo sauce for chili sauce or sriracha.
- Teriyaki: Swap the Buffalo sauce for your favorite brand of teriyaki sauce.
How to Store and Reheat
Store leftover crockpot chicken wings in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Freeze crockpot chicken wings in an airtight container for up to 3 months. Allow wings to thaw in the refrigerator overnight before reheating.
Notes from the Test Kitchen
These lip smacking crockpot Buffalo chicken wings are the perfect go to when you want a crowd pleasing appetizer or game day snack! The slow cooker brings out all those classic Buffalo sauce spices and gives the tender chicken wings those savory, tangy and spicy flavors we all love!
Crockpot Buffalo Chicken Wings Recipe
For the Spice Rub
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 2 teaspoons seasoned salt
- 1½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper
- 4 pounds bone-in, skin-on chicken wings
For the Buffalo Sauce
- 1 cup hot sauce such as Frank's RedHot
- ½ cup unsalted butter 1 stick
- 2 tablespoons white vinegar
- ½ tablespoon Worcestershire sauce
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
- Celery sticks optional
- Ranch dressing optional
- Spray crockpot interior with nonstick spray.
- In a large bowl, whisk together the spice rub ingredients. Add in the chicken wings and toss until they are evenly coated. Place the wings into the crockpot.1 tablespoon brown sugar, 1 teaspoon onion powder, 2 teaspoons seasoned salt, 1½ teaspoons garlic powder, 1 teaspoon ground black pepper, 1 teaspoon ground paprika, ½ teaspoon ground cayenne pepper, 4 pounds bone-in, skin-on chicken wings
- In a small saucepan set over medium heat, combine all the Buffalo sauce ingredients and cook until the mixture simmers, whisking often. Pour the buffalo sauce over the wings and toss to coat.1 cup hot sauce, ½ cup unsalted butter, 2 tablespoons white vinegar, ½ teaspoon ground cayenne pepper, ½ teaspoon garlic powder, ½ tablespoon Worcestershire sauce
- Cook on high for 2-3 hours, until the wings are tender. If possible, stir 1-2 times to ensure the wings are evenly coated in sauce as they cook. Serve with celery sticks and ranch, if desired.Celery sticks, Ranch dressing
- You can also cook these wings on low for 4-5 hours.
- Use unsalted butter and garlic powder (rather than garlic salt) in this recipe to avoid making your wings too salty.
- You can swap the Buffalo sauce recipe for your favorite store-bought Buffalo sauce to save time. Use 1½-2 cups of sauce.
- To make these wings gluten free, use Lea & Perrins or another certified gluten free brand of Worcestershire sauce.
- For the crispiest wings, broil them for 5-10 minutes after they’re finished cooking in the crockpot. Be sure to flip once halfway through and baste with more sauce.
- Nutritional information does not include optional ingredients.
How to Make Crockpot Chicken Wings Step by Step
Season the Wings: Spray the crockpot interior with nonstick spray. In a large bowl, whisk together 1 tablespoon of brown sugar, 1 teaspoon of onion powder, 2 teaspoons of seasoned salt, 1½ teaspoons of garlic powder,1 teaspoon of ground black pepper, 1 teaspoon of ground paprika, and ½ teaspoon of ground cayenne pepper. Add in 4 pounds of bone-in, skin-on chicken wings and toss until they are evenly coated. Place the wings into the crockpot.
Make the Sauce: In a small saucepan set over medium heat, combine 1 cup of hot sauce, ½ cup of unsalted butter, 2 tablespoons of white vinegar, ½ teaspoon of ground cayenne pepper, ½ teaspoon of garlic powder, and ½ tablespoon of Worcestershire sauce and cook until the mixture simmers, whisking often.
Cook the Wings: Pour the Buffalo sauce over the wings and toss to coat. Cook on high for 2-3 hours, until the wings are tender. If possible, stir 1-2 times to ensure the wings are evenly coated in sauce as they cook. Serve with celery sticks and ranch, if desired.
Yes, you can. This will definitely save on cost, but it will add a bit of prep time. You will need to cut apart the drumette, wingette, and wing tip portions. Be sure to discard the wing tips.
Yes, you can. However, the wings may take a few minutes longer to cook, and they may also produce excess liquid. You will want drain off excess liquid and brush with more buffalo sauce before broiling. I recommend allowing the wings to thaw overnight in the refrigerator before using them to avoid these extra steps.
Sometimes, there is excess liquid in the crockpot as the wings cook, especially if you’re using frozen wings. If your wings seem a bit soggy, place them on a foil-lined baking sheet and broil for 5-10 minutes, until crispy, flipping halfway, then baste with more sauce.