Slow Cooker Buffalo Wings

8 Servings
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours

Slow Cooker Buffalo Wings are the perfect appetizer for game days, potlucks or the holidays, your guests will love how easy this recipe is with just 4 ingredients.

If you’re getting ready for the big game and need some tasty snacks to serve your guests, try making some delicious Queso Dip, Spinach Artichoke Dip, Bean Dip, and savory, delicious Slow Cooker Buffalo Wings. They’re so flavorful, moist, and fall off the bone tender that you may want to serve them every day.

Slow Cooker Buffalo Chicken WingsSLOW COOKER BUFFALO WINGS

If you’re a fan of Buffalo Chicken Wings and really want to serve up a big batch of them for your game day party but you’ve got a million and one things to get done before your guests arrive, don’t worry, this recipe is for you. This easy Crockpot Buffalo Wings recipe is great for busy days because you can set them up on low heat in the morning and by the time you’re ready to eat they’ll be the perfect blend of moist and crisp. They’ve got a long cooking time, which is great for setting up the slow cooker chicken wings, leaving them on low heat, and going about your day.

Also, if you love hot sauce and are using the Super Bowl as an excuse to break out the buffalo sauce, you’re in luck: since you’re making your own buffalo sauce from scratch, you can customize it to be as hot as you’d like, although if you make them super hot I’d recommend serving them with a side of ranch dressing to help deal with the pain. This buffalo wing sauce is yummy and flavorful, which makes it perfect not just on wings. You may want to break out a small bowl to dip your celery sticks, carrots, or even chips into. I have to admit, my personal favorite thing to serve Buffalo Sauce on are crispy, delicious hot wings.


If you loved this slow cooker sticky chicken wing recipe and need some more delicious game day treats, check out my Appetizer Recipes for more ideas.


  • 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.


  • 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: it’s easier to add more and heartbreaking to have to throw away a ruined meal.
  • Sauces: You can use this same Slow Cooker Buffalo Wings recipe for other flavors, just switch out the sauce. Try cooking the wings and then adding Blue Cheese Dressing, or letting them marinate in BBQ sauce all day.


  • Always leave the crockpot on low heat when leaving it for long periods of time, and set it on a heat resistant surface to avoid a fire hazard.
  • Don’t use frozen buffalo wings because it will introduce too much water into the recipe.
  • Don’t use whole chicken wings, they aren’t the same thing.
  • If you cut up your own chicken wings, discard the tips.




  • Serve: Don’t leave out your Slow Cooker Buffalo Wings at room temperature for longer than 2 hours.
  • Store: To store your Buffalo Wings, wrap them in plastic wrap or put them in an airtight container. They will last up to 3 days. 
  • Freeze: You can keep your Buffalo Wings in the freezer for up to 3 months before you should throw them out and make some more. Also, be sure to let your Buffalo Wings completely cool down to room temperature before you put them in the fridge or freezer.


According to the USDA’s website, when the internal temperature of the chicken wings reaches 165 degrees F (73.8 degrees C,) they are safe to eat. Always check the chicken wings at the thickest part to make sure that you get an accurate temperature reading. These easy crockpot Chicken Wings are fairly low maintenance, but it’s always good to keep an eye on the temperature.

Close up of Slow Cooker Buffalo Wings in black crockpot

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Slow Cooker Buffalo Wings

Slow Cooker Buffalo Wings are the perfect appetizer for game days, potlucks or the holidays, your guests will love how easy this recipe is with just 4 ingredients.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 339kcal | Carbohydrates: 1g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 608mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg

Crockpot Buffalo Wings

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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 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!!!

  2. 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.

  3. 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.

  4. 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

  5. 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

  6. 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!

  7. 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?

  8. 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.

    1. 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.

  9. 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.

  10. I was very excited about this recipe, my best friend loves Buffalo Wings. They were very watery. I followed the directions completely. Very disappointed.

    1. 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.

      1. 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.

  11. Their moist BUT sauce does not stick to the like in your picture, had to make more sauce hopefully they’ll be better now

    1. 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.

  12. 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

    1. 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.

    2. 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 ?????

  13. 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.

    1. 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.

      1. 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.

        1. 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.

    1. 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.

    2. Sauce just turn to water consistency. I had really high hopes for this but it didn’t turn out anything like the picture. ?

      1. 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)??

  14. Mine also came out very watery! Fresh wings not frozen. I will try broiling and see how it goes …

    1. 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.

    1. They come out fairly crispy, but feel free to put them under the broiler if you want that extra crisp like fried/baked wings!

    2. 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?

      1. 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?

        1. 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!

          1. Thanks. Do you use Franks red hot original cayenne pepper sauce or Franks red hot buffalo wings sauce?

        1. You want to make sure the chicken wings are completely thawed before adding them to the slow cooker. I hope you enjoy it!

          1. I was very excited to make this recipe but unfortunately it came out very watery and not saucy at all. Very disappointing.