Crockpot chicken wings are my go-to for hands-off game day recipes. Seasoned generously then tossed in a sweet, smoky, and spicy BBQ Buffalo sauce, these wings simmer in my slow cooker while I handle snacks, drinks, and watching the big game. A quick broil creates the perfect crispy finish!
Slow Cooker Chicken Wings with BBQ Buffalo Sauce
I love cooking chicken wings in the Crock Pot because it makes hosting game day parties so much easier. With only 7 simple ingredients and 5 minutes of prep, I can have flavorful Buffalo wings ready on my schedule, without missing any of the game. My slow cooker makes the wings ultra-tender, while my delectable BBQ Buffalo sauce infuses them with sweet, smoky, and spicy flavor. Finishing the wings under the broiler ensures they still get a crispy, caramelized, sticky BBQ coating that looks as good as it tastes!
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Broil for Crispy, Flavor-Packed Wings
If you’re worried about soggy Crockpot wings, I’ve got an easy solution for you! I find that a quick broil in the oven after slow-cooking is all it takes to give these wings a crispy bite. It also helps the sauce meld into the meat, so every bite is as flavorful can be!
Crockpot Chicken Wings Recipe
Equipment
- 6-Qt Crockpot
- Baking Sheet
Ingredients
For the Wings:
- 4 pounds bone-in, skin-on chicken wing portions (thawed if frozen*)
- ¾ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
For the Wing Sauce:
- 1 cup BBQ sauce (**)
- ¼ cup Buffalo Sauce (like Frank's RedHot)
- ¼ cup brown sugar
For Serving (Optional):
- sliced green onion
- ranch dressing
Instructions
- Toss the chicken wings with salt, smoked paprika, garlic powder, onion powder, and pepper.4 pounds bone-in, skin-on chicken wing portions, 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 Sauce, ¼ cup brown sugar
- Place the chicken wings into the crockpot, and pour half of the sauce mixture over the wings. 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.2 tablespoons olive oil
- Brush with some of the reserved sauce, and broil again for 2-3 minutes.
- Sprinkle with chopped green onion, if desired. Serve with ranch dressing and the remaining BBQ sauce.sliced green onion, ranch dressing
Notes
- Slow Cooker chicken wings can be made with any wing sauce you like!
- Bring the wings to room temperature for 20-30 minutes before cooking so they cook through more evenly.
- Pat the wings dry before seasoning them. This helps to remove excess moisture and will help the seasonings stick better. Excess moisture is the biggest cause of soggy slow-cooked wings.
- Avoid stacking wings too tightly. If your slow cooker is small, cook in batches so the heat circulates evenly. This helps the skin render and sauce thicken better.
- To make these wings even spicier, add ⅛ teaspoon of ground cayenne pepper to the seasoning mix.
- The sauce thickens as it cools, but if it feels too runny after cooking, simmer the reserved half of the sauce on the stove for 5-10 minutes to reduce it before brushing.
- Make sure to space the wings out in when broiling to give them room to crisp up.
- Always check that the wings reach 165°F internally before serving, even after broiling, to ensure they’re fully cooked.
- These wings taste great with a drizzle of extra sauce or a squeeze of lime right before serving to brighten the smoky flavor.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Wings in a Crock Pot Step by Step
Prep: Gather up all of the ingredients needed to make these crockpot BBQ wings. I like to bring my wings to room temperature for 20-30 minutes before beginning so they cook through more evenly. Pat the wings dry before seasoning to help the seasonings stick and prevent soggy wings.
Season the Wings: Toss 4 pounds of bone-in, skin-on chicken wing portions 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. For extra spice, add ⅛ teaspoon of cayenne to the mix!
Make the Wing Sauce: In a separate bowl, whisk together 1 cup of BBQ sauce, ¼ cup of Buffalo hot sauce, and ¼ cup of brown sugar. Taste and adjust to suit your personal tastes.
Coat the Wings: Next, place the seasoned chicken wings in the Crockpot, and pour half of the sauce mixture over them (reserve the remaining sauce for later). Don’t stack the wings too much, or they won’t cook evenly. You may need to cook in batches if your slow cooker is small. I used a 6-quart slow cooker.
Cook the Wings: Cover and slow-cook wings for 3-4 hours on LOW; or 2-3 hours on HIGH. When done, wings should be 165°F internally.
Broil the Wings: When the wings are just about done, 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 cooked wings on the prepared baking sheet and brush them with 2 tablespoons of olive oil. Broil wings for 2-3 minutes, until browned and crispy. Then brush with some of the reserved BBQ wing sauce, and broil again for 2-3 minutes.
Garnish and Serve: Sprinkle slow cooker chicken wings with chopped green onion, if desired. Serve with ranch dressing and the remaining BBQ Buffalo wing sauce.
How to Store, Freeze, and Reheat
Store leftover Crockpot chicken wings in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat wings 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. If frozen, thaw before reheating for best results.
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