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Homemade Crock Pot Chicken Wings recipe photo

Crock Pot Chicken Wings

Tender chicken wings slow-cooked in buffalo sauce then finished under the broiler for crispy, saucy results.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups buffalo sauce store-bought or homemade, plus more for brushing
  • 1/4 cup unsalted butter melted (about 1/2 stick)
  • 4 cloves garlic minced
  • 4 pounds chicken wings bone-in, skin-on, fresh or thawed if previously frozen
  • carrot sticks for serving
  • celery sticks for serving
  • ranch or blue cheese dressing for serving

Equipment

  • 6-quart slow cooker
  • Small Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • Aluminum Foil
  • olive oil spray or pastry brush
  • Oven broiler
  • Meat Thermometer

Method
 

  1. 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.
  2. Place 4 pounds of bone-in, skin-on chicken wings into a 6-quart slow cooker.
  3. Pour the sauce mixture over the wings and toss gently to coat all pieces evenly.
  4. Cover and cook on low for 3 hours, or until the wings reach an internal temperature of 165°F.
  5. While the wings cook, line a baking sheet with foil and lightly spray or brush with olive oil.
  6. When the wings reach 165°F, remove them from the slow cooker and arrange in a single layer on the prepared baking sheet.
  7. 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.
  8. 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.