There’s something truly comforting about pulling out a batch of Crockpot Buffalo Wings from the slow cooker that just makes any day feel a bit brighter. I remember the first time I nailed this recipe—it was a moment where all the flavors clicked perfectly, and I knew this Crockpot Buffalo Wings would have a spot in my regular cooking lineup. I’d been hunting for a lazy-but-delicious dinner that didn’t tie me to the stove, and this recipe delivered just that. The wings came out tender and flavorful, soaking up the buffalo sauce slow cooker recipe perfectly, making each bite irresistible.
Since that day, these Crockpot Buffalo Wings have become my go-to for everything from weeknight treats to party appetizer slow cooker wings for family gatherings. The ease of tossing wings into the slow cooker and walking away lets me focus on everything else while they cook low and slow to tender perfection. Plus, the Buffalo dry rub chicken wings variation adds just the right kick if I’m in the mood for something with a bit more depth. I love how approachable this recipe feels—it’s one of those few dishes where you get that satisfying feeling of cooking something homemade without the hassle.
If you’re new to using a slow cooker for wings or just want a reliable, crowd-pleasing recipe, this Crockpot Buffalo Wings is a lovely place to start. It’s simple but so rewarding to make. Whether you want wings with a little heat or prefer a milder buffalo sauce slow cooker recipe, this dish can flex to fit your tastes. I hope this recipe feels just as joyful in your kitchen as it does in mine. Let’s jump in and get those wings ready!
What You’ll Need for This Crockpot Buffalo Wings:
- 2 pounds chicken wings (split into flats and drumettes) – You can find these fresh or frozen at most grocery stores. If fresh isn’t available, frozen works beautifully, just thaw before cooking.
- 1/2 cup buffalo sauce – I like a good buffalo wing sauce that strikes balance between spicy and tangy. You can swap this for your favorite hot sauce mix if you want to customize the heat level.
- 1 tablespoon butter, melted – This helps mellow and blend the buffalo flavor. Unsalted works best, but salted butter is fine in a pinch.
- 1 teaspoon garlic powder – A simple seasoning boost for your Crockpot Buffalo Wings.
- 1 teaspoon onion powder – Adds an extra touch of savory goodness.
- 1/2 teaspoon smoked paprika – Optional but adds a subtle depth, especially if you’re leaning toward a buffalo dry rub chicken wings style.
- Salt and freshly ground black pepper, to taste – Basic but vital for balance.
- Celery sticks and ranch or blue cheese dressing, for serving – Classic sides everyone loves.
Keep in mind, this Crockpot Buffalo Wings recipe is super friendly on the budget since chicken wings are usually very affordable, and the pantry spices are common staples. If you don’t have buffalo sauce on hand, a mix of hot sauce and melted butter works as a quick homemade alternative. I always keep a bottle of buffalo sauce in my fridge because I use it in other recipes too.
For quick prep, you can measure and mix your spice blend in advance, which saves time on the day you make your Crockpot Buffalo Wings. Storing your buffalo sauce in an airtight container keeps it fresh longer, too.
Here’s my little trick that makes this Crockpot Buffalo Wings extra wonderful: I like to season my wings with a light sprinkle of salt and pepper before adding them to the slow cooker. It helps bring out the flavors better than just tossing them in buffalo sauce cold.
How to Make This Crockpot Buffalo Wings:
- Start by patting your chicken wings dry with paper towels. This step helps the spices stick better and prevents sogginess. It also means your slow cooker buffalo chicken wings turn out with better texture.
- Mix the buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. This buffalo sauce slow cooker recipe base is what gives your wings that signature tangy, flavorful kick.
- Place your wings in the Crockpot, then pour the sauce mixture evenly over them. Use a spoon or tongs to gently turn and coat each wing. This step is key – you want every wing dressed with that sauce for maximum flavor.
- Cook on low for 3 to 4 hours or on high for about 2 hours. From start to finish, this Crockpot Buffalo Wings takes about 3 to 4 hours on low, perfect for those days when you’re home and can let it slow cook unattended. If you’re looking for easy crockpot chicken wings to throw together for a party, this timing works great because you can prep in the morning and serve by afternoon.
- Towards the last 20 minutes, switch your crockpot to “high” if it’s on low, or even use the “keep warm” setting if your slow cooker has it. This finishes cooking and thickens the sauce around the wings just the right amount.
- If you like crispy skin on your wings, here’s a trick from my kitchen: transfer the cooked wings to a baking sheet and broil for 3 to 5 minutes. Keep your eyes on them so they don’t burn! This extra step turns your Crockpot Buffalo Wings into a delightful combo of tender inside and crispy outside.
- Serve hot with celery sticks and your favorite blue cheese or ranch dressing. Your kitchen will smell heavenly when this Crockpot Buffalo Wings is ready, with that buttery, spicy aroma filling the air.
If your Crockpot Buffalo Wings looks a bit saucier than you expected, that’s perfect! You can always spoon extra sauce on the side for dipping, which is a crowd favorite. While your wings slow cook, this is a great time to prepare the sides or get your serving platters ready. Also, I’ve tried variations where I toss wings in a buffalo dry rub chicken wings mixture before slow cooking, for those who like a more seasoned crust rather than just saucy wings.
Serving Your Crockpot Buffalo Wings:
This Crockpot Buffalo Wings really shines when served with simple, fresh sides that balance the heat and richness. I love pairing mine with crisp celery sticks and a creamy blue cheese or ranch dip – the cool crunch contrasts the spicy wings wonderfully. For a casual party appetizer slow cooker wings spread, I’ll often set these out next to carrots and some pita chips for variety.
For those family game nights or weekend get-togethers, serving your Crockpot Buffalo Wings alongside some classic potato wedges or even a light coleslaw can round out the meal nicely. The combo is so satisfying without anyone feeling too full.
If you want some easy decoration ideas, try arranging the wings on a platter lined with green lettuce leaves or a few fresh parsley sprigs. It gives a pop of color and makes the dish look inviting without extra fuss.
Leftover wings? I’ve found they make incredible sandwiches with melted cheese and crisp lettuce the next day. Or chop them up for a spicy buffalo chicken salad that’s great on sandwiches or wraps. You can also toss leftovers back in a hot skillet for a quick reheat that helps bring back the crispy edges.
Seasonal variations are fun too. For a fall twist, I add a bit of maple syrup to the buffalo sauce slow cooker recipe—sweet and spicy is a real crowd-pleaser. In warmer months, I’ll sometimes swap the buffalo dry rub chicken wings for a lighter lemon and herb seasoning for a less intense flavor.
My family always requests Crockpot Buffalo Wings when we gather for informal celebrations because they’re easy to prepare and universally loved. If you enjoy this recipe, you might love this slow cooker chicken wings page with more crowd-pleasers and tips.
Common Questions About This Crockpot Buffalo Wings:
Q: Can I make this Crockpot Buffalo Wings ahead of time?
A: Absolutely! They keep beautifully in the fridge for up to 3 days. Just reheat them in the broiler or a hot skillet to revive that crispy skin. Making it ahead makes this a great option for party appetizer slow cooker wings because you can prep in advance and serve at your convenience.
Q: What’s a good substitute for buffalo sauce in this Crockpot Buffalo Wings?
A: If you don’t have buffalo sauce on hand, mix hot sauce with melted butter in a 1:1 ratio—that’s a quick buffalo sauce slow cooker recipe replacement. For a milder option, try swapping in BBQ sauce or a honey garlic sauce for a different twist.
Q: Can I double this Crockpot Buffalo Wings recipe?
A: Yes, but make sure your slow cooker has enough space so the wings aren’t crowded. Crowding can affect even cooking. If you need to double, consider cooking in two batches or using a larger slow cooker.
Q: How long should I cook Crockpot Buffalo Wings if my slow cooker runs hot?
A: Every slow cooker heats a bit differently. If you know yours is on the warmer side, check the wings after 2 hours on low to see if they’re tender and the sauce is bubbling. It’s all about watching for that perfect tenderness, not just the clock.
Q: Can I use frozen wings right from the freezer?
A: It’s best to thaw wings before slow cooking to ensure even cooking. If you start with frozen wings, cooking time might increase, but I’ve found it’s safer to thaw first.
Q: How do I get crispier skin on Crockpot Buffalo Wings without an oven?
A: Try setting your slow cooker to ‘high’ for the last 30 minutes and reduce some of the sauce by removing a few wings, simmering the sauce in a pan, then tossing wings back in it to glaze. It’s not quite the same as broiling but gives a pleasant texture.
Q: What’s the difference between Crockpot Buffalo Wings and buffalo dry rub chicken wings?
A: Crockpot Buffalo Wings generally refer to slow cooker wings simmered in buffalo sauce, offering saucy, tender bites. Buffalo dry rub chicken wings use a spiced blend rubbed on dry before cooking, creating a more textured, coated wing. Both are delicious; it just depends on what you’re craving.
For more inspiration with slow cooker buffalo chicken wings, feel free to check out Slow Cooker Buffalo Wings (fall-apart tender!)- Bowl of Delicious, Awesome Slow Cooker Buffalo Wings Recipe, or Crock Pot Chicken Wings from Spend With Pennies for variations and practical tips.
Final Thoughts on This Crockpot Buffalo Wings:
This Crockpot Buffalo Wings has a special place in my heart and recipe collection because it’s one of those dependable dishes that delivers every time. Whether it’s a busy weeknight or a celebration with friends, I know I can lean on this recipe for flavorful, tender wings without the usual fuss. The sheer joy of pulling those wings from the Crockpot, smelling that buttery buffalo scent, and sharing them with loved ones is something I cherish.
My Top Tips for This Crockpot Buffalo Wings:
- Don’t skip the step of patting wings dry before seasoning; it makes a big difference in texture.
- Use a good quality buffalo sauce or your favorite homemade mix for the best flavor.
- Consider broiling the wings after slow cooking if you love crispy edges.
When it comes to variations, I’ve had fun with adding a honey drizzle for a sweet contrast or trying the buffalo dry rub chicken wings option when I want a drier wing that carries its seasoning boldly. My family usually asks for the classic, buttery buffalo sauce slow cooker recipe version, but mixing it up keeps things interesting.
I hope you find this Crockpot Buffalo Wings as satisfying and straightforward as I do. There’s nothing like sharing a dish that pleases everyone without hours of prep. Remember, making it your own is the key to real joy in the kitchen—so add your twist, adjust the heat, and enjoy every bite. I’m cheering you on as you make this recipe a new favorite in your home too!
Crockpot Buffalo Wings
These Crockpot Buffalo Wings are tender, juicy, and packed with spicy buffalo flavor, perfect for an easy game day snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooked
- Cuisine: American
Ingredients
- 3 lbs chicken wings, separated into drumettes and flats
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or celery sticks for garnish (optional)
Instructions
- Place chicken wings in the crockpot in an even layer.
- In a small saucepan over low heat, melt the butter with the hot sauce, white vinegar, garlic powder, onion powder, cayenne pepper, salt, and pepper, stirring until combined.
- Pour the buffalo sauce evenly over the wings in the crockpot, tossing to coat.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until wings are cooked through and tender.
- For crispier wings, place cooked wings on a baking sheet and broil for 3–5 minutes per side until skin is crispy.
- Serve hot, garnished with chopped parsley or alongside celery sticks and blue cheese dressing if desired.
Notes
For extra crispy wings, you can finish them under the broiler for a few minutes after slow cooking. Serve with celery sticks and blue cheese or ranch dressing for a classic combination.