If you love buffalo wings but don’t want the mess of deep-frying, slow cooker buffalo wings are the perfect solution. They let you cook tender, flavorful wings with minimal effort and cleanup. Just toss the wings and sauce in your slow cooker and let it do the work for you.
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Slow cooker buffalo wings come out juicy and fall-off-the-bone tender. To add a crispy finish, you can quickly broil them in the oven after slow cooking. This method gives you the classic spicy buffalo flavor without the hassle, making it great for game days or easy snacks.
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How to Make Slow Cooker Buffalo Wings
You’ll need a few key ingredients and simple tools to start. The cooking process is easy and mostly hands-off. Finishing your wings right after slow cooking will give you tasty, crispy results.
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Slow Cooker Buffalo Wings
Ingredients
- 3 pounds chicken wings (fresh or thawed)
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup buffalo wing sauce (like Frank’s RedHot or your favorite brand)
- 2 tablespoons melted butter
- 1 tablespoon honey (optional, for a touch of sweetness)
- Fresh parsley or green onions, for garnish (optional)
- Ranch or blue cheese dressing, for serving
- Celery and carrot sticks, for serving
Instructions
Pat the chicken wings dry with paper towels to help them crisp up later. Season with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
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Place the wings in the slow cooker and pour half of the buffalo sauce over them. Stir gently to coat all the wings in sauce.
Cover and cook on low for 3–4 hours or high for 1½–2 hours, until the wings are tender and fully cooked through.
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If you like your wings crispy, transfer them to a foil-lined baking sheet after cooking. Brush with the remaining buffalo sauce and broil for 3–5 minutes, until the edges are slightly browned and caramelized.
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In a small bowl, mix the melted butter with the remaining buffalo sauce and honey (if using). Toss the cooked wings in this mixture for extra flavor and shine.
Serve hot with ranch or blue cheese dressing and plenty of celery and carrot sticks. Garnish with fresh parsley or green onions if desired.
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Tips for Crispy Buffalo Wings
Slow cooked wings can be soft, so broiling helps add crispiness. Use a wire rack on the baking sheet to let air circulate under the wings while broiling.
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Pat the wings dry with paper towels before broiling if they seem wet. This helps the skin to crisp faster.
Broil on high heat, but stay close and flip the wings once to avoid burning. Crispy skin adds a nice contrast to the tender meat you get from slow cooking.
Serving and Storing Buffalo Wings
Buffalo wings are best enjoyed with flavorful sides and cool dips to balance their spice. When you have leftovers, proper storage and reheating keep the wings tasty and safe to eat.
Best Sides and Dipping Sauces
Pair your buffalo wings with crunchy veggies like celery and carrot sticks. These fresh sides add a nice crisp texture and can help cool your mouth after spicy bites.
For sauces, ranch and blue cheese dressing are classic choices. Their creamy and tangy flavors contrast well with the heat of the wings. You can also try a honey mustard dip or a simple garlic aioli for different tastes.
Consider serving fries, coleslaw, or a fresh salad to round out the meal. These sides offer variety and make your meal more filling without overpowering the wings.
How to Store and Reheat Leftovers
Once cooked, let your wings cool before storing. Place them in an airtight container and refrigerate. Use them within 3 to 4 days for the best taste and safety.
To reheat, the oven or air fryer works best. Preheat your oven to 350°F (175°C), then bake the wings for 10-15 minutes. This method helps bring back some crispiness without drying them out.
If you use a microwave, cover the wings to keep moisture but expect softer skin. Heat in short bursts and check often to avoid overheating.
Always make sure leftover wings reach an internal temperature of 165°F (74°C) before eating.
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