Crock Pot Chicken Wings
These Crock Pot Chicken Wings are the kind of cozy, hands-off recipe that feels like a minor miracle on a busy night. Tender wings simmered slowly until juicy, then tossed in a tangy Buffalo sauce and finished with a quick broil or sear for crisp edges—simple, satisfying, and perfect for game day, weeknight dinners, or a casual gathering. Below you’ll find a no-fuss ingredient list and clear step-by-step instructions to get reliably delicious results every time.
Why you’ll love this recipe
This version leans into convenience: the slow cooker does the hard work, so you can set it and forget it while the wings become fall-off-the-bone tender. Brushing more Buffalo sauce at the end gives punchy flavor, while a quick high-heat finish brings back the texture we all crave. Serve with crunchy carrot and celery sticks and your favorite creamy dressing for dipping.
Ingredients
- 1½ cups Buffalo sauce, store-bought or homemade, plus more for brushing
- ¼ cup unsalted butter, melted (½ stick)
- 4 cloves garlic, minced
- 4 pounds bone-in, skin-on chicken wings, fresh or frozen
- Carrot and celery sticks for serving
- Ranch or blue cheese dressing for serving
Equipment
- Crock pot (slow cooker)
- Small bowl for sauce
- Tongs
- Baking sheet and wire rack (optional, for broiling)
- Meat thermometer (useful)
Prep notes
If your wings are frozen, you can place them directly into the slow cooker; they will cook through during the long, gentle heat. If you prefer crisper skin, thaw them first and pat dry with paper towels to remove excess moisture. Mince the garlic finely so it melds smoothly into the sauce. Melt the butter and stir it into the Buffalo sauce before combining with the wings.
Step-by-step Instructions
- Make the sauce: In a small bowl, combine 1½ cups Buffalo sauce, ¼ cup melted unsalted butter, and 4 cloves minced garlic. Stir until the butter is fully incorporated and the mixture is smooth. Reserve a little extra Buffalo sauce for brushing later.
- Arrange the wings: Place 4 pounds bone-in, skin-on chicken wings in the crock pot. If they are frozen, arrange them as best you can in a single layer, knowing they will thaw and settle as they cook.
- Pour the sauce over the wings: Pour the prepared Buffalo-butter-garlic sauce evenly over the wings. Use tongs to gently toss the wings in the sauce so each piece is coated.
- Cook low and slow: Cover the crock pot and cook on low for 3 to 4 hours, or until the wings are tender and the internal temperature reaches at least 165°F (74°C). If you prefer, you can cook on high for a shorter time—about 2 to 3 hours—checking for doneness. Cooking times may vary slightly depending on your slow cooker and whether the wings were frozen.
- Prepare for finishing: When the wings are cooked through, carefully remove them from the crock pot with tongs and place them on a baking sheet fitted with a wire rack, or directly onto a lightly greased baking sheet if you don’t have a rack.
- Brush with extra sauce: Brush the wings with additional Buffalo sauce reserved earlier. This builds a glossy, flavorful coating that will caramelize during the final step.
- Crisp the skin: To add crispness, place the wings under a hot broiler for 3 to 5 minutes, watching closely so they don’t burn; flip and broil the other side for another 2 to 4 minutes until the skin is blistered and slightly charred in spots. Alternatively, you can sear them in a hot skillet with a small amount of oil for 1 to 2 minutes per side. Use a meat thermometer to verify the internal temperature is still at least 165°F (74°C).
- Serve: Transfer the wings to a platter and serve immediately with carrot and celery sticks and ranch or blue cheese dressing for dipping. Offer extra Buffalo sauce on the side for anyone who wants more heat.
Troubleshooting and tips
- Wings too wet after slow cooking: Pat thawed wings dry before broiling or searing to help the skin crisp up. If broiling, give them enough space on the baking sheet so steam can escape.
- Uneven cooking with frozen wings: If wings are frozen and stacked, rotate them halfway through the cook time to promote even heat exposure.
- Spice level: Use a milder Buffalo sauce if you prefer less heat, or mix in a tablespoon of honey to tone down the spice while adding a touch of sweetness.
- Make-ahead: You can cook the wings in the crock pot, cool them, then refrigerate for up to 2 days. Reheat and finish under the broiler or in a hot skillet just before serving.
Serving suggestions
These wings pair perfectly with crunchy, chilled carrot and celery sticks and a creamy dipping sauce like ranch or blue cheese. For a full spread, add simple sides like oven-baked fries, a crisp green salad, or a tray of corn on the cob. If you want to keep things finger-food oriented, serve the wings with toothpicks and small bowls of extra Buffalo sauce for guests.
Storage
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 400°F oven for 8–10 minutes or until hot, or re-crisp under the broiler for a few minutes. Do not leave cooked wings at room temperature for more than two hours.
Frequently asked questions
Can I use boneless wings? Yes, but adjust the cook time. Boneless pieces will cook faster and can dry out if overcooked, so check for doneness earlier.
Do I need to flip wings while in the crock pot? No—because the sauce surrounds the wings and the slow cooker cooks evenly, flipping isn’t required. You can toss them gently in sauce at the start to ensure coverage.
How can I make these less spicy? Use a mild Buffalo sauce, add a tablespoon of honey, or mix some melted butter into the sauce to soften the heat without sacrificing flavor.
Final thoughts
This Crock Pot Chicken Wings recipe is an effortless route to crowd-pleasing flavor. The slow cooker guarantees tender meat, and the final brush of extra Buffalo sauce plus a quick hit of high heat delivers the texture and bright taste everyone expects from a great wing. Whether you’re feeding a group or simply craving comfort food, these wings offer bold flavor with minimal fuss.
Crock Pot Chicken Wings
Ingredients
Equipment
Method
- In a small bowl, whisk together 1 1/2 cups buffalo sauce, 1/4 cup melted unsalted butter, and 4 minced garlic cloves until smooth.
- Place 4 pounds of bone-in, skin-on chicken wings into a 6-quart slow cooker.
- Pour the sauce mixture over the wings and toss gently to coat all pieces evenly.
- Cover and cook on low for 3 hours, or until the wings reach an internal temperature of 165°F.
- While the wings cook, line a baking sheet with foil and lightly spray or brush with olive oil.
- When the wings reach 165°F, remove them from the slow cooker and arrange in a single layer on the prepared baking sheet.
- Preheat the oven broiler to high. Brush wings with additional buffalo sauce, broil 4–5 minutes until lightly browned, flip, brush the other side, and broil another 4–5 minutes.
- Serve hot with carrot and celery sticks, extra buffalo sauce, and ranch or blue cheese dressing.
Notes
- If your buffalo sauce is very spicy, add a little ranch to the sauce before cooking.
- Defrost frozen wings in the refrigerator before cooking.
