Description
These Crockpot Buffalo Wings are tender, flavorful, and perfectly coated in a tangy Buffalo sauce. Slow-cooked to juiciness and finished under the broiler for a crispy skin, they make a perfect game day or party appetizer served with classic celery, carrots, and ranch or blue cheese dressing.
Ingredients
Scale
Buffalo Sauce Mixture
- 1½ cups Buffalo sauce (store-bought or homemade, plus more for brushing)
- ¼ cup unsalted butter (melted, ½ stick)
- 4 cloves garlic (minced)
Chicken Wings
- 4 pounds bone-in, skin-on chicken wings (fresh or frozen)
For Serving
- Carrot and celery sticks
- Ranch or blue cheese dressing
Instructions
- Prepare the Buffalo Sauce Mixture: In a small bowl, combine 1½ cups Buffalo sauce, ¼ cup melted unsalted butter, and 4 cloves minced garlic. Stir well to blend all ingredients evenly.
- Combine Wings and Sauce in Slow Cooker: Place 4 pounds of bone-in, skin-on chicken wings in a 6-quart slow cooker. Pour the Buffalo sauce mixture over the wings and toss gently to coat all pieces thoroughly.
- Slow Cook the Wings: Cover the slow cooker and cook the wings on low heat for 3 hours, until fully cooked and tender, reaching an internal temperature of 165°F.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and spray with olive oil spray or brush lightly with olive oil to prevent sticking.
- Transfer Wings to Baking Sheet: Remove the cooked wings from the slow cooker and place them evenly on the prepared baking sheet.
- Broil for Crispiness: Preheat your oven broiler on high. Brush the wings with additional Buffalo sauce and broil for 4-5 minutes until the skin is lightly browned and crispy. Flip the wings, brush the other side with sauce, and broil for another 4-5 minutes.
- Serve: Serve the crispy Buffalo wings with celery and carrot sticks, extra Buffalo sauce for dipping, and ranch or blue cheese dressing on the side.
Notes
- For best results, use fresh wings, but frozen wings can be used; just ensure they reach 165°F during cooking.
- You can make your own Buffalo sauce by combining hot sauce and melted butter.
- If you prefer less heat, reduce the amount of Buffalo sauce or choose a milder version.
- Using a broiler gives the wings a crispy skin finish that is hard to achieve in the slow cooker alone.
- Serve immediately after broiling for optimal crispness.
