I’m hosting a Super Bowl party this year (Go Chiefs!), and I’m already so overwhelmed. But these Crockpot chicken wings are going to save me so much time and energy. I seasoned them heavily with lots of savory spices and tossed them in a sweet, smoky, and spicy BBQ buffalo sauce before letting my slow cooker do its thing. A few hours later, I broiled them with more sauce until they turned crispy and sticky… oh, my gosh, were they good! I think this is my new favorite slow cooker chicken wing recipe.
Slow Cooker Chicken Wings
These crockpot wings have freed up my oven for all the other yummy appetizers I plan to make for game day. Using my slow cooker was a genius idea, and the wings turned out perfectly cooked. Then, I just broiled them for a few quick minutes and they were ready to serve. Made with just 7 ingredients, these slow cooker buffalo wings take just 5 minutes to prep… so easy! I love that I can time them perfectly by cooking them on high or low so they’ll be hot and ready right as guests arrive.
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How to Store and Reheat
Store leftover crockpot chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven for 7-10 minutes, or until warmed through and crispy. I like to brush a little extra sauce on mine before reheating.
How to Freeze
Freeze slow cooker chicken wings in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I do not recommend starting with frozen wings in the Crock Pot. They will release additional liquid as they thaw, causing the skin to become soggy and unappetizing. Instead, allow them to thaw overnight in the refrigerator before seasoning and cooking.
- Pat the wings dry before seasoning them. This helps to remove excess moisture and will help the seasonings stick better.
- To make these wings even spicier, add ⅛ teaspoon of ground cayenne pepper to the seasoning mix.
- Make sure to space the wings out in when broiling to give them room to crisp up.
Crock Pot Chicken Wings Recipe
Ingredients
- 4 pounds bone-in, skin-on chicken wings
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup BBQ sauce
- ¼ cup Buffalo hot sauce
- ¼ cup brown sugar
- 2 tablespoons olive oil
- Sliced green onion optional, for garnish
- Ranch dressing optional, for dipping
Equipment
- Crockpot
- Baking Sheet
Instructions
- Toss the chicken wings with salt, smoked paprika, garlic powder, onion powder, and pepper.4 pounds bone-in, skin-on chicken wings, ¾ teaspoon kosher salt, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- In a separate bowl, whisk together the BBQ sauce, Buffalo sauce, and brown sugar.1 cup BBQ sauce, ¼ cup Buffalo hot sauce, ¼ cup brown sugar
- Place the chicken wings into the crockpot, and pour half of the sauce mixture over the wigs. Reserve the remaining sauce.
- Cover and cook for 3-4 hours on low, or 2-3 hours on high.
- Preheat the oven broiler to high. Set an oven rack in the top third of the oven. Line a baking sheet with parchment paper.
- Place the wings on the prepared baking sheet and brush them with olive oil. Broil for 2-3 minutes, until browned and crispy. Brush with some of the reserved sauce, and broil again for 2-3 minutes.2 tablespoons olive oil
- Sprinkled with chopped green onion, if desired. Serve with ranch dressing and the remaining BBQ sauce.Sliced green onion, Ranch dressing
Notes
- Nutritional information does not include optional ingredients.
How to Make Chicken Wings in a Crock Pot Step by Step
Season the Wings: Toss 4 pounds of bone-in, skin-on chicken wings with ¾ teaspoon of kosher salt, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper.
Mix the Sauce: In a separate bowl, whisk together 1 cup of BBQ sauce, ¼ cup of Buffalo hot sauce, and ¼ cup of brown sugar.
Coat the Wings: Place the chicken wings into the crockpot, and pour half of the sauce mixture over the wigs. Reserve the remaining sauce.
Cook the Wings: Cover and cook for 3-4 hours on low, or 2-3 hours on high.
Broil the Wings: Preheat your oven broiler to high. Set an oven rack in the top third of the oven and line a baking sheet with parchment paper. Place the wings on the prepared baking sheet and brush them with 2 tablespoons of olive oil. Broil for 2-3 minutes, until browned and crispy. Brush with some of the reserved sauce, and broil again for 2-3 minutes.
Garnish and Serve: Sprinkled slow cooker wings with chopped green onion, if desired. Serve with ranch dressing and the remaining BBQ buffalo wing sauce.
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