Making crockpot wings takes the constant attention out of cooking an appetizer. The slow cooker tenderizes the chicken in a bath of Buffalo sauce, brown sugar, onion, and garlic. A short stint under the broiler gives the skin a crisp texture right before serving.
This method works well for busy days because you can use fresh or frozen wings. It frees up your oven for other dishes. You can scale the heat up or down depending on the sauce you choose.
Why will you love Crockpot Wings?
The slow cooker breaks down the connective tissues, making the meat very tender.
Tossing the wings in sauce before cooking infuses them with flavor from the inside out.
Finishing the wings under the broiler evaporates surface moisture and crisps the skin.
Crockpot Wings Ingredients
• Chicken wings: You can use whole wings or a mix of flats and drumettes. If using frozen wings, you do not need to thaw them first.
• Buffalo sauce: Use your preferred brand of prepared Buffalo wing sauce, not plain hot sauce. Plain hot sauce lacks the buttery flavor base needed for this dish.
• Brown sugar: Light or dark brown sugar works. It balances the acidity and heat of the Buffalo sauce.
• Onion and garlic: Fresh aromatics add depth to the bottled sauce. You can substitute 1 teaspoon of garlic powder and 1 teaspoon of onion powder if you are out of fresh.
Exact quantities are in the recipe card below.
How to Make Crockpot Wings
Step 1: Mix the sauce
Combine the Buffalo sauce, brown sugar, diced onion, and minced garlic in a bowl. This creates a sweet and spicy braising liquid for the chicken.
Step 2: Slow cook the wings
Place the wings in your slow cooker and pour the sauce mixture over them. Cook until the meat is tender and reaches a safe internal temperature of 165°F (74°C).
Step 3: Broil for texture
Move the cooked wings to a foil-lined baking sheet. Brush them with reserved Buffalo sauce and broil them briefly on each side until the skin crisps.
How to Store and Freeze Crockpot Wings
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Freeze them for up to 3 months. Reheat in a 375°F (190°C) oven or air fryer until they reach a safe internal temperature of 165°F (74°C).
Expert Tips for Crockpot Wings
Food safety: Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer inserted into the thickest part of the wing, avoiding the bone.
If your slow cooker runs hot, check the wings at the 2-hour mark to ensure they do not overcook and fall apart.
For extra heat, stir a pinch of cayenne pepper into the Buffalo sauce before cooking.
What to Serve with Crockpot Wings?
Serve these wings with crisp celery and carrot sticks to balance the heat. A side of ranch or blue cheese dressing provides a cool dipping option.
Crockpot Wings Recipe FAQs
Can I put frozen chicken wings in the slow cooker?
Yes. You can cook frozen wings on the high setting for 2 1/2 to 3 hours. Make sure they reach an internal temperature of 165°F (74°C).
Why are my slow cooker wings mushy?
Cooking them too long will cause the meat to fall apart. Skipping the broiler step at the end also leaves the skin soft.
Can I use barbecue sauce instead of Buffalo sauce?
You can swap the Buffalo sauce for an equal amount of your favorite barbecue sauce. Keep the rest of the recipe the same.
Crockpot Wings
Ingredients
- 4 pounds chicken wings fresh or frozen, 1.8 kg
- 1 1/2 cups Buffalo sauce divided, 360 ml
- 1/4 cup brown sugar packed, 55 g
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- Celery sticks for serving
- Carrot sticks for serving
- Ranch or blue cheese dressing for serving
Instructions
- In a medium bowl, stir together 1 cup (240 ml) of the Buffalo sauce, brown sugar, diced onion, and minced garlic.
- Place the chicken wings in a 6-quart slow cooker. Pour the sauce mixture over the wings and toss to coat them evenly.
- Cover and cook. For fresh wings, cook on low for 3 hours. For frozen wings, cook on high for 2 1/2 to 3 hours. The chicken must reach a safe internal temperature of 165°F (74°C).
- Preheat your oven broiler to high. Line a large baking sheet with aluminum foil.
- Use tongs to carefully transfer the cooked wings from the slow cooker to the prepared baking sheet in a single layer. Discard the cooking liquid left in the slow cooker.
- Brush the wings with the remaining 1/2 cup (120 ml) of Buffalo sauce.
- Broil the wings for 4 to 5 minutes per side until the skin browns and crisps. Watch them closely so they do not burn.
- Serve warm with celery sticks, carrot sticks, and your choice of dressing.
Notes
