Slow cooker chicken wings are an easy way to get tender, flavorful wings without much hands-on time. The wings cook gently in a sweet and spicy Buffalo sauce until they are fully cooked and infused with flavor.
This recipe takes about 3 hours in the slow cooker, plus a few minutes under the broiler to crisp the skin. It is a great method for cooking a large batch of wings for a party or game day, as the slow cooker does most of the work.
Why will you love Slow Cooker Chicken Wings?
Set and Forget: The slow cooker handles the main cooking process, freeing you up to do other things.
Extra Tender Meat: Slow cooking breaks down the connective tissue in the wings, making the meat very tender and easy to eat.
Crispy Finish: A final step under the broiler gives the wings the crispy skin everyone enjoys, a great contrast to the tender meat.
Slow Cooker Chicken Wings Ingredients
• Chicken Wings: You can use whole wings, but separated drumettes and flats (sometimes labeled ‘party wings’) are easier to cook and eat.
• Buffalo-style Hot Sauce: Use your favorite brand. These sauces are typically a mix of cayenne pepper sauce, vinegar, and butter flavor.
• Brown Sugar: Light or dark brown sugar works well. It adds a touch of sweetness to balance the heat and vinegar in the sauce.
• Onion: A yellow or white onion provides a savory base for the sauce. Finely chopping it helps it melt into the sauce as it cooks.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Chicken Wings
Step 1: Combine Sauce and Wings
First, mix your sauce ingredients in a bowl: Buffalo sauce, brown sugar, chopped onion, and garlic. Place the chicken wings into the slow cooker and pour the sauce all over them. Give everything a good stir to make sure the wings are well coated.
Step 2: Slow Cook Until Tender
Cover the slow cooker and set it to cook. The wings will become very tender and absorb the flavors of the sauce as they cook for several hours. This step is completely hands-off.
Step 3: Broil for a Crispy Finish
Once cooked, transfer the wings to a foil-lined baking sheet. Brush them with a little extra sauce and place them under a hot broiler. This final step takes only a few minutes per side and gives the wings that classic crispy, bubbly finish.
How to Store and Freeze Slow Cooker Chicken Wings
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven or in an air fryer until warmed through and the skin is crisp.
Expert Tips for Slow Cooker Chicken Wings
Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
For best results, pat the wings dry with a paper towel after removing them from the slow cooker and before broiling. This helps the skin get crispier.
You can cook wings from frozen. If using frozen wings, cook on LOW for 4 to 5 hours or on HIGH for 2 ½ to 3 ½ hours.
This recipe is designed for a 6-quart slow cooker. If using a smaller model, you may need to reduce the amount of wings.
What to Serve with Slow Cooker Chicken Wings?
Serve these wings hot with classic sides like celery sticks, carrot sticks, and a bowl of ranch or blue cheese dressing for dipping.
Slow Cooker Chicken Wings Recipe FAQs
Can I use frozen wings for this recipe?
Yes, you can cook the wings from frozen. You do not need to thaw them first. Just add about an hour to the cooking time on LOW, or cook on HIGH for 2.5 to 3.5 hours, ensuring they reach 165°F (74°C).
Do I have to broil the wings at the end?
Broiling is highly recommended for crispy skin. If you skip this step, the wings will be very tender and flavorful, but the skin will be soft. An air fryer can also be used to crisp them up.
How can I make these wings less spicy?
To reduce the heat level, you can choose a ‘mild’ version of Buffalo sauce. You could also add a tablespoon or two of melted butter to the sauce to temper the spiciness.
Slow Cooker Chicken Wings
Ingredients
- 4 lbs chicken wings separated into drumettes and flats, 1.8 kg
- 1 ½ cups Buffalo-style hot sauce plus more for brushing, 360 ml
- ¼ cup packed light brown sugar 55 g
- ½ medium onion finely chopped
- 3 cloves garlic minced
For Serving
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dressing
Instructions
- In a small bowl, stir together the Buffalo sauce, brown sugar, chopped onion, and minced garlic.
- Place the chicken wings in the basin of a 6-quart or larger slow cooker.
- Pour the sauce mixture over the wings and stir well to ensure all the wings are evenly coated.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
- Set an oven rack about 6 inches from the broiler element and preheat the broiler to HIGH. Line a large baking sheet with foil.
- Using tongs, carefully transfer the cooked wings from the slow cooker to the prepared baking sheet, arranging them in a single layer. Discard the remaining liquid in the slow cooker.
- Brush the tops of the wings with additional Buffalo sauce.
- Broil for 3 to 5 minutes, watching closely, until the sauce is bubbly and the skin begins to crisp and brown in spots. Flip the wings, brush with more sauce, and broil for another 3 to 5 minutes.
- Confirm the wings have reached a safe internal temperature of 165°F (74°C) with a meat thermometer. Serve immediately with celery, carrots, and dressing.
Notes
