Slow Cooker Buffalo Wings are the perfect appetizer for your next party! You will love this easy hands off recipe with just 4 ingredients.
If you’re a fan of spicy, tangy Buffalo Wings, you gotta try this easy slow cooker recipe! They’re way easier than frying or baking and come out so flavorful, moist, and fall off the bone tender that you’ll be tempted to make them every day.
Sabrina’s Slow Cooker Buffalo Wings
If you want to serve up a big batch of hot wings for a party, but you’ve got a million things to get done before your guests arrive, this recipe is for you! My easy Crockpot Buffalo Wings recipe is great for the busiest days or when you want a hands off appetizer. They’ve got a long cooking time, which is great for setting up in the morning, leaving them on low heat, and going about your day. When you’re ready to eat they’ll be the perfect blend of moist and crisp and delicious!
Recipe Card
Ingredients
- 2/3 cup Frank's Red Hot pepper sauce
- 1/2 cup unsalted butter
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon Worcestershire sauce
- 4 pounds chicken wings
Instructions
- Combine the ingredients for the sauce in a small saucepan and whisk it together until combined and bubbling.
- Place chicken in the slow cooker and pour the buffalo sauce over the top.
- Cook wings in slow cooker on low for 4-5 hours.
Nutrition
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Table of contents
More about these wings:
You might see slow cooker chicken and think it’s going to be soggy not with my recipe! I use thawed wings and only add enough sauce to coat the wings so during the long cooking time, the extra moisture evaporates. You are left with falling off the bone tender chicken, full of spicy tangy flavor, and skin that still has a good chew to it.
One thing that sets this recipe apart is my homemade sauce. I add a little Worcestershire sauce and vinegar, along with butter and hot sauce, so that it is even more smoky and tangy than bottled buffalo wing sauce. Plus making it from scratch lets you adjust the heat to make it even spicier – just make sure you have some Ranch Dressing in case some folks need to cool them down.
How to Make
Time needed: 5 hours
- Sauce
Combine the ingredients for the sauce in a small saucepan and whisk it together until combined and bubbling.
- Assemble
Place chicken in the slow cooker and pour the buffalo sauce over the top.
- Cook
Cover and cook the wings in the slow cooker on low for 4-5 hours.
- Optional:
If you want extra crispy skin, pop the cooked wings under the broiler on high for a 3-5 minutes, flipping halfway through to get both sides.
Tips and Tricks
- Don’t use frozen wings because it will introduce too much water into the recipe.
- If you use whole chicken wings, you’ll need to break them down into flats and drums before cooking.
- You can make the skin crispier by broiling the cooked wings for a few minutes then toss them in more sauce before serving.
How to Store
- Serve: Don’t leave out the cooked wings in the slow cooker for more than 1 hour on warm or they will dry out.
- Store: To store leftovers, put them in an airtight container like a ziploc bag. They will last up to 3 days.
- Reheat: These are best reheated in the oven. If they are refrigerated, I would toss them in a bit more sauce and heat them in the oven at 350 degrees. To reheat frozen wings, bake them without the sauce then toss after they are heated through.
- Freeze: Spread the wings out on a parchment lined baking sheet. Let completely cool down to room temperature then freeze for one hour, or until frozen solid. This keeps them from sticking together or getting freezer burn. Transfer the frozen wings to a freezer safe bag and keep for up to 3 months.
Variations
- Spices: You can customize your sauce to match your cravings. Try adding garlic powder, brown sugar, onion powder, cayenne pepper, paprika, or any other spice blend you choose. Just remember to start with a small amount and add more to taste.
- Sauces: You can make these wings with equal amounts of BBQ Sauce, teriyaki sauce or other favorite wing sauces. Only use about 1 ⅓ cups of sauce, you don’t want too much liquid or they will turn out soggy. For a tasty Asian twist, check out my Slow Cooker Thai Peanut Wings.
Ok, so I definitely learned to read reviews before making from this. But for all the people who do read reviews before making, let me tell you how to fix this! Firstly I seasoned the chicken wings with salt, pepper,garlic powder, and onion powder! I did everything else per the recipe besides that. Now here’s where I saved my wings! 4 hours of being in the crock pot had indeed made them a buffalo wing soup (eww) so I preheat my broiler to high laid all the wings out in a single layer on a baking sheet, broiled them for 5 mins til some parts were browning, flipped them and did the same thing on the other side.got rid of juices in the crockpot then Added all of them back into the crockpot and poured my choice of buffalo sauce over them, turned the crock pot back on low and let them sit uncovered for 5 mins or so until the sauce was absorbed! Then moved to a serving tray! And they were a hit!!!
This actually sucked! Mushy chicken wings is a no go! Don’t use this recipe it sucks!!!!!!!!!!!!!
This recipe is a joke. Should have read the comments before I made the wings. This will yield nothing but chicken wing soup. The fact that this recipe hasn’t been corrected after 3 years of complaints says a lot about the author.
Like many have said, I used fresh chicken wings, followed the recipe as stated, and ended up with chicken wing soup. Very runny broth that won’t stick to the wings and chicken wings that are falling apart.
For all of you experiencing soupy wings, it would probably help to bake the wings before you mix them with the sauce and put them in the crockpot. I baked mine on racks over two foil lined, rimmed cookie sheets, 400 degrees for 30 minutes. This will bake out the chicken juices so that the sauce doesn’t get diluted. My wings were already baked when I found this recipe and I just continued on with the rest of it. Another thing I did was after baking them, I left them in the refrigerator overnight in a single layer without covering to help evaporate any excess moisture. In the morning, I mixed with the sauce put them in the crockpot for one hour on high and then to low with the lid ajar. I stirred them occasionally, and they looked just like the picture. They did not fall apart or stick to the crock. One of our attorneys came to me and said they were delicious…all 17 of them! lol
As others commented after cooking for 5 hours. Sauce was runny as water. Didn’t stick to chicken even a little. Followed recipe to a tee. I’m thankful I did this for my wife and I and not company. I won’t even try to doctor this up . I’ll move on
This was excellent and very correct fall off the bone moist and flavorful.
Will makes this one again for a football Sunday or just a family gathering!
Looks really good. How do you get yours crispy? I have been coating my chicken with baking soda before putting in slow cooker. I also don’t put sauce in right away. What’s your secret to crispy chicken in slow cooker?
I think i’ll try in the instant pot then finish under the broiler.
Super disappointed. I followed the recipe to a T. Used fresh not frozen wings. Patted them down. Like everyone else I can see, I got really soupy sauce and my wings look nothing like what the picture does. I will try to broil them before presenting them for dinner.
Oh no, Im so sorry it didn’t work out for you. I do hope the next time goes a lot smoother for you 🙂
I have read to keep the moisture out, leave the lid open a little. I have a small hole on the top of my lid with a stopper. I take the stopper out. I have had no problems with my sauces being watery since then.
I put my sauce in a pot and used flour to thicken the buffalo sauce. Then I dipped each wing in the sauce and backed the chicken wings. Came out really good.
I was very excited about this recipe, my best friend loves Buffalo Wings. They were very watery. I followed the directions completely. Very disappointed.
I’m so sorry, can you tell me if the sauce was flavorful or diluted? If diluted it would be coming from the wings themselves. Would love to help troubleshoot.
My thoughts are, if the wings weren’t previously frozen, the wateriness may have come from chicken wings being rinsed and not dried properly….I dont wash chicken. I followed the recipe and everyone loved mine. 5 stars.
Their moist BUT sauce does not stick to the like in your picture, had to make more sauce hopefully they’ll be better now
Can you make these ahead of time. Let them marinate and then put in the crockpot the next day.
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I haven’t tested it that way so I couldn’t speak to how it would turn out, I’m so sorry.
Mine came out super watery too.. After the 4 hours are done should I try taking the watery sauce out put itin a pot and thicken it with scorn starch??? Help Plz
There’s really not much liquid added to these so I can’t understand why it would be watery. You can always place them under the broiler for a minute and a half to help.
Well I have pregnant brain and used 1and 1/2 cup instead of tablespoon so if you did what I did could be why it’s watery ?????
My came out so watery also, don’t like it and fallow the recipe to T
These wings smell amazing but I can tell they are extremely wet and my wings were not frozen. I suppose I will broil them after the crock pot but doing this defeats the purpose of the crock pot. Any insight you have at this point please let me know.
I am racking my brain on trying to figure out why they would be so wet. Yes, broiling at the end would work but I get what you’re saying. Was there any excess moisture from the wings that could’ve caused this? Maybe pat them down next time with a paper towel to ensure no moisture is added. I’ve used this recipe so many times and can’t understand it.
I followed the recipe to a T but it came out as chicken wing soup. It looked nothing like the picture and basically ripped into pieces so broiling would not have helped at all.
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Chicken wing soup? I have since recipe tested this but I can’t replicate the additional liquid issue. The only care I made sure to take was 1. not frozen, 2. patted dry well.
Maybe I should make sure to say not to line them up side by side, I sort of stack them onto each other as pictured, if they are all lined up next to each other it could present an issue. I will update recipe card to reflect that.
Can I make my own Worcestershire sauce for this?
Sure 🙂
If I dont have apple cider vinegar what can I use? And how much?
White wine vinegar or rice vinegar would all be a nice substitute. Enjoy!
Recipe calls for white vinegar. Mary asked about ACV. Which is it supposed to be?
White vinegar 🙂
This will be the first time making them. I will let you know how they turn out.
Hi! Can I use white wine vinegar vs distilled white vinegar??
No, the flavoring is different. You’re better off using apple cider vinegar, lemon juice or lime juice. You need the acidity for the dish.
Sauce just turn to water consistency. I had really high hopes for this but it didn’t turn out anything like the picture. ?
Were your wings completely thawed before adding them to the slow cooker? It sounds like extra liquid was added (maybe from them thawing down while cooking)??
If you double the recipe do you have to double the time too??
No, make sure not to over crowd the slow cooker though. It might need an additional 30 minutes though.
Do you skin the wings?
No
Mine also came out very watery! Fresh wings not frozen. I will try broiling and see how it goes …
Is if possible to use a different sauce Incase my husband don’t like the buffalo sauce flavor?
Sure 🙂
If I need to cook on high how long should I cook?
Yes, high for 2 hours.
Do you think drumsticks would work for this instead of wings? Thanks!
Sure 🙂
This sauce did not get thick like your picture, just stayed very liquidy?
The chicken wings may have had more saline in them and released into the sauce. If it happens next time, try broiling them when they are done for just a few minutes.
Can you use salted butter?
You could but your sauce is also high in sodium so just be aware it may be saltier than you expect.
Do the wings come out crispy?
They come out fairly crispy, but feel free to put them under the broiler if you want that extra crisp like fried/baked wings!
So far I’ve had it in the crockpot for 1.5hrs in low and they look the same. Around how long til they look like it’s working?
They’ll need to cook for about 4-5 hours on low.
OMG. So amazing. I’m going to be making these all the time now!
It was really good! Everyone kept asking for more!
So happy to hear that! That’s my favorite when that happens!
I love a good slow cooker recipe! And I love chicken wings! this recipe is great! thanks!
It’s great for parties and days you want wings but can’t be in the kitchen too long.
These look fantastic! I’ve never made buffalo wings in the slow cooker…awesome idea for game day!
They are a time (and headache) saver on game days! So easy!
I would like to make a large batch and put it in the freezer for later. What is the reheat procedure of the frozen buffalo wings?
Preheat oven to 400°F. Place the frozen wings on a foil lined baking sheet and bake uncovered for 25-30 minutes. HEAT fully cooked wings to an internal temperature of 140-145°F. Enjoy!
Thanks. Do you use Franks red hot original cayenne pepper sauce or Franks red hot buffalo wings sauce?
Original 🙂
So simple and delicious. I love the added butter, too. 🙂
Thanks! I think the butter makes the sauce 🙂
Can you substitute vegetable oil for butter?
I would not, the butter adds a lot of the flavor. If you don’t want the butter, try the Frank’s Buffalo Wing Sauce (use double the amount of hot sauce)
are you using fresh or frozen chicken wings
You want to make sure the chicken wings are completely thawed before adding them to the slow cooker. I hope you enjoy it!
I was very excited to make this recipe but unfortunately it came out very watery and not saucy at all. Very disappointing.
Oh no! Were you wings completely thawed before adding them into the slow cooker?