It’s football season, so that means it is time to pull out our slow cooker and make Buffalo Chicken Wings!
Every weekend during the Fall and into the Winter we make chicken wings.
But when we have extra time we love to make Buffalo Chicken Wings in our slow cooker.
They turn out so tender when given time to cook for a few hours. Then they are crisped to perfection under the broiler for a fantastic tailgate appetizer!
The Buffalo Sauce
The easiest way to make Buffalo chicken wings is to buy Buffalo wing sauce.
Although we love the taste of Frank’s Buffalo sauce, we prefer to add a couple extra ingredients to our wing sauce.
The addition of melted butter and garlic powder really adds an additional layer of flavor that makes these wings outstanding!
And it only takes a few extra minutes to do so. Simply melt the butter and add the garlic powder to the store bought Buffalo wing sauce.
How to Make Buffalo Chicken Wings in the Slow Cooker
The best part about making chicken wings in the slow cooker is that you can make them from fresh or frozen wings.
Either way, the process is basically the same.
Simply add your wings to the liner of your slow cooker and add all but 1/2 cup of the buffalo sauce. You will save this sauce to brush on the wings after they are cooked.
Although every slow cooker cooks at a different rate, here is how we make our Buffalo Chicken Wings.
Fresh or Thawed Wings
If using fresh or thawed wings, cook on low for approximately 3 hours.
Then once they have reached 165 degrees F, use tongs to place them on a foil lined, rimmed baking sheet.
Using a pastry brush, add the remaining Buffalo Chicken Wing sauce to each side.
Then broil them on each side until the skin becomes crispy.
The process for making frozen chicken wings in the slow cooker is basically the same.
However, instead of cooking them on the low setting, use the high setting.
And be aware that by using frozen wings, there will be more liquid in the bottom of the slow cooker once they cook.
Therefore, it may take an extra minute or two under the broiler to crisp the skin.
Serving Buffalo Chicken Wings
It is well known that Buffalo Chicken Wings are usually served with Ranch or Blue Cheese Dressing.
And it is pretty much standard that celery also accompanies a basket of wings.
However, we also like to serve other vegetables alongside the wings as well.
We usually slice up a few carrots, green peppers and red peppers to go along with the Buffalo Chicken Wings.
That way, while we are watching the game, we are getting a few vegetables in as well!
Check out the printable recipe below and let me know what you think!
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Slow Cooker Buffalo Chicken Wings
- 4 lbs chicken wings fresh or frozen
BUFFALO WING SAUCE
- 1 1/2 cups Buffalo sauce
- 1/2 cup butter melted
- 2 teaspoons garlic powder
- Whisk together the ingredients for the Buffalo wing sauce. Pour ½ cup into a separate bowl and set aside.
- Place wings in a 6qt slow cooker and cover with the remaining Buffalo wing sauce, leaving the ½ cup for later. Toss to combine.
- Frozen Wings – cook on HIGH for 2.5-3 hours or Fresh Wings – cook on low 3 hours.
- Once the wings have reached 165°F, remove from the slow cooker and place on a foil lined rimmed baking sheet.
- Brush the wings with ½ cup of the Buffalo wing sauce.
- Broil until the skin begins to bubble. Turn and broil on the other side until crisp, approximately 5 minutes per side.
- Serve with celery and Ranch dressing.