I’ve been making slow cooker buffalo wings for years, and my family still can’t get enough of them. This recipe is a staple in our household, and I love how easy it is to prepare.
All you need is a few simple ingredients, and the slow cooker does the rest. The result is tender, juicy chicken wings smothered in a spicy buffalo sauce that’s just perfect for snacking or as a main course.
My kids love helping me make this recipe, and it’s a great way to get them involved in the kitchen. We often serve these wings at family gatherings and parties, and they’re always a hit.
I’ve even started serving them at casual dinners with friends, where we can all enjoy good food and company without too much fuss. The best part?
This recipe is incredibly healthy compared to traditional deep-fried chicken wings. By using chicken breasts instead of thighs and baking them in the oven instead of deep-frying, we’re reducing the fat content significantly.
And with the slow cooker doing all the work, I can focus on other things while dinner cooks. It’s a win-win situation for everyone involved.
Slow Cooker Buffalo Wings
4.5 from 1329 votes
These slow cooker buffalo wings are incredibly tender and packed with spicy, tangy flavor. They are perfect for game day or any casual gathering, requiring minimal hands-on time.
3 pounds chicken wings, separated into drumettes and flats
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon vegetable oil
For the Buffalo Sauce
1/2 cup hot sauce (such as Frank’s RedHot)
1/4 cup unsalted butter, melted
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For Serving (optional)
Blue cheese or ranch dressing
Celery sticks
Carrot sticks
👨🍳Directions
1Pat the chicken wings dry with paper towels to remove excess moisture.
2In a large bowl, toss the wings with salt, pepper, and vegetable oil until evenly coated.
3Place the seasoned wings in the slow cooker in a single layer if possible, or slightly overlapping.
4Cook on low heat for 3 hours, or until the wings are tender and the internal temperature reaches 165°F.
5While the wings cook, prepare the buffalo sauce.
6In a small bowl, whisk together the hot sauce, melted butter, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder until smooth.
7Once the wings are cooked, preheat the oven broiler to high.
8Using tongs, transfer the wings to a baking sheet lined with aluminum foil, arranging them in a single layer.
9Brush the wings generously with the buffalo sauce on all sides.
10Broil for 3 to 5 minutes per side, until the skin is crispy and charred in spots, watching carefully to prevent burning.
11Remove the wings from the oven and toss them in the remaining buffalo sauce.
12Serve immediately with blue cheese or ranch dressing and celery and carrot sticks.
For extra crispy wings, you can bake them at 400°F for 20 minutes after broiling. Adjust the amount of hot sauce to your preferred spice level.
Watch Video Of How Slow Cooker Buffalo Wings Works
This slow cooker buffalo wings recipe is always a good idea for any occasion – whether it’s a family gathering or just a casual dinner with friends. The best part?
It’s incredibly easy to store and reheat leftovers for future meals. Simply place any leftover wings in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
When reheating, make sure they’re heated through to an internal temperature of 165°F (74°C) to ensure food safety.
❓ Frequently Asked Questions About Slow Cooker Buffalo Wings
Q: What type of chicken should I use for this recipe?
A: You can use either boneless chicken breasts or thighs for this recipe, but bone-in chicken works best if you want that authentic wing experience.
Q: Can I adjust the level of spiciness in this recipe?
A: Yes, if you prefer a milder sauce, you can reduce the amount of hot sauce or omit it altogether. If you prefer a spicier sauce, you can add more hot sauce to taste.
Q: How do I store leftover buffalo wings?
A: Store leftover buffalo wings in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating, make sure they’re heated through to an internal temperature of 165°F (74°C) to ensure food safety.
Q: Can I make this recipe in a traditional oven instead of a slow cooker?
A: Yes, you can make this recipe in a traditional oven instead of a slow cooker. Simply preheat your oven to 300°F (150°C), place the chicken wings on a baking sheet lined with parchment paper, and bake for 30 minutes or until cooked through.
Q: How do I prevent the buffalo sauce from becoming too thick?
A: To prevent the buffalo sauce from becoming too thick, make sure to stir it frequently while cooking. If it does thicken too much, you can thin it out with a little bit of water or chicken broth.
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