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Home » Chicken » Slow Cooker Buffalo Wings

Slow Cooker Buffalo Wings

by Sarah Olson on January 16, 2014 | Updated November 5, 2020 39 Comments

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collage of buffalo wing images for pinterest

I decided to try Slow Cooker Buffalo Wings because I hate deep-frying food, it’s so messy and it usually doesn’t turn out as planned. These buffalo wings turned out so good. I absolutely love buffalo wings, they’re one of my favorite foods!

These wings are super saucy, nothing is worse than when you order wings and they are all dried up with no sauce! I added butter to the sauce because this is what restaurants do, the butter mellows out the hot sauce a tad.

buffalo wings on plate with vegetables and blue cheese dressing

Serve the wings with really good blue cheese. Don’t buy the blue cheese from the regular salad dressing aisle, get it next to the salad mixes in the refrigerator section, this blue cheese is really good.

More Buffalo Recipes to try:

  • Slow Cooker Buffalo Chicken 15 Bean Soup
  • Slow Cooker Honey Buffalo Turkey Breast
  • Slow Cooker Buffalo Ranch Drumsticks
  • Slow Cooker Skinny Buffalo Chicken Wraps
  • Slow Cooker Buffalo Chicken Flautas
  • Slow Cooker Buffalo Baby Back Ribs
  • Slow Cooker Buffalo Ranch Dip

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buffalo wings on plate with vegetables and blue cheese dressing

Slow Cooker Buffalo Wings

5 from 4 votes
Buffalo wings made in the slow cooker are tender a crowd pleaser.
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: buffalo wings
Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Calories: 322kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 3 lbs. chicken wings thawed not frozen
  • 12 oz. Franks Red Hot Original Sauce
  • 3 Tbsp. salted butter

For Serving

  • Good Blue Cheese Dressing I used Litehouse “Big Blue”
  • Carrot sticks
  • Celery sticks
US Customary – Metric

Instructions:

  • Add the chicken, sauce, and butter (slice it up and lay on top of wings) to the slow cooker. Cook on HIGH for 2.5 hours. DO NOT open the lid while the wings are in the slow cooker, heat will escape and they will not cook.
  • After cooking time is done, take the wings out of the slow cooker, leaving the sauce in the slow cooker, and put the wings on a baking sheet.
  • Broil the wings in the oven for a few minutes on each side until browned and crisp.
  • Add the wings back to the slow cooker, and stir them back into the sauce.
  • Serve with blue cheese, carrots, and celery.
  • Enjoy!

Recipe Notes:

Slow Cooker size: 3 quarts or larger.

Nutrition:

Calories: 322kcal | Carbohydrates: 1g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 1878mg | Potassium: 191mg | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Appetizers, Chicken

    Comments

    1. Mr. Marcus says

      January 15, 2021 at 11:44 am

      5 stars
      So, easy and so delicious.
      Speaking as a Western New Yorker, I thank you for your fidelity to the original recipe… bleu cheese dressing, and Frank’s Hot Sauce.
      Go Bills!

      Reply
      • Sarah Olson says

        January 15, 2021 at 12:15 pm

        Great to hear! I need to redo the photos and make a video of this recipe.

        Reply
    2. Kyle says

      December 21, 2017 at 7:32 pm

      If I do a double batch do I still cook for 2.5 hours?

      Reply
      • Sarah Olson says

        December 23, 2017 at 7:35 am

        I would do longer at least 3 hours

        Reply
    3. Ally says

      September 5, 2017 at 12:17 am

      If you add some garlic powder, red chilli flakes and paprika it would taste even better! 🙂

      Reply
      • Sarah Olson says

        September 5, 2017 at 7:50 am

        That’s such a great idea. I saw an idea like that on food network a few months ago. Will do next time.

        Reply
        • Ally says

          September 6, 2017 at 12:57 am

          I also meant to ask – if you don’t have a ‘broil setting or broiler, can you just finish these off in the oven? For how long and at what temp? Im in Ireland so I can convert!

          Reply
          • Sarah Olson says

            September 6, 2017 at 6:47 am

            Hi Ally! In the US, the broiler is in the oven. Do you have anyway to set your oven so the top part is on, letting the items in the oven get a blast of heat from the top? If not I would set the oven pretty hot and keep and eye on them while they brown.

            Reply
    4. Kary says

      May 10, 2016 at 3:45 pm

      My husband is a HUGE FAN of buffalo wings, we’ve always bought them from restaurants, I decided to give this recipe a try, I’ve never cooked buffalo wings in my life, and I was hoping he would like them, aaaand he was AMAZED!!! He said those are the BEST buffalo wings he has ever had in his life!!
      I’m so happy with this recipe, thank you so much for sharing it!!! We are adding this recipe to our cookbook!
      Love, Kary

      Reply
    5. Gina says

      January 31, 2015 at 6:58 pm

      I made these last year for the Super Bowl. They were SO goood! I pinned it & am making them again this year. I made sure I had everything ready for tomorrow. It was a good outcome last game, hopefully it will be again 😉 Thanks for the yummy recipe!

      Reply
    6. Patrick says

      January 22, 2015 at 8:24 am

      Do you have a lemon-pepper sauce?
      Pat

      Reply
      • Sarah Olson says

        January 22, 2015 at 9:12 am

        I do! https://www.themagicalslowcooker.com/lemon-pepper-chicken-thighs/

        Reply
    7. Ron says

      January 22, 2015 at 8:16 am

      Suggestion, I use 2 TBS of red wine vinegar to Frank’s hot sauce and the butter. This brings out the flavor even more 🙂

      Reply
    8. Charles P Tommasulo says

      January 22, 2015 at 8:12 am

      Born and raised in Buffalo I had the great pleasure of going to the Anchor Bar when Frank and Teressa Bellissimo along with their son Dominic ran the bar/restaurant. So I have a great interest in new ways of preparing wings. This is a very acceptable way of preparing wings with modest effort – just a note when saying Buffalo the old locals say it in two syllables buf low and it is always referred to as wings (not Buffalo Wings. Mangiare

      Reply
      • Sarah Olson says

        January 22, 2015 at 9:14 am

        Thanks for the comment Charles. And interesting story about wings 🙂

        Reply
    9. Bunny says

      January 22, 2015 at 7:11 am

      Could you brown them under the broiler or in a pan BEFORE you put them in the crockpot to avoid the extra step needed closer to party time?

      Reply
      • Sarah Olson says

        January 22, 2015 at 7:20 am

        I did this once, and they were soggy by the time they were done. 🙂 So broiling at the end is better.

        Reply
    10. eddie c says

      January 22, 2015 at 4:54 am

      Gonna give this recipe a “test run” today in preperation for the Super Bowl. Thanks for sharing.

      Reply
    11. Tammy Murphy says

      January 21, 2015 at 6:25 pm

      Not a fan of hot wings. Have you tried any other sauces that you enjoyed

      Reply
      • Sarah Olson says

        January 21, 2015 at 7:09 pm

        I bet sweet baby ray BBQ sauce would be awesome. Cook the same way, and brown at the end under the broiler. 🙂

        Reply
        • Ashleigh says

          February 25, 2019 at 5:13 pm

          Sorry don’t know how to post my own question but I’m using a 4quArt and I work like 15 minutes away so could I cook it on low for 4 hours ?

          Reply
    12. Marybeth says

      January 21, 2015 at 6:22 pm

      Do you season the meat with any other seasoning besides what’s listed in the recipe?

      Reply
      • Sarah Olson says

        January 21, 2015 at 7:05 pm

        No other seasoning. You can season them more if you want 🙂

        Reply
    13. Ronda says

      March 6, 2014 at 7:20 am

      Hi I am making these today and was curious after you put them back in the crockpot how long do you cook them for thank you

      Reply
      • Sarah Olson says

        March 7, 2014 at 6:15 am

        Just until they are browned and crisp, I would say 5 minutes or so, depends on how close the tray is to your broiler.

        Reply
        • Geri says

          January 22, 2015 at 5:56 am

          After you broil the wings for 5 minutes, and put them back In the crockpot, how much more time do I leave them on?

          Reply
          • Sarah Olson says

            January 22, 2015 at 5:57 am

            You cook in the crock pot for about 2.5 hours, then broil. They are ready to serve after that. 🙂

            Reply
            • Sandy F says

              January 22, 2015 at 12:11 pm

              Sarah, I don’t think you understand what Geri is asking. Once the wings come out of the crockpot and have been under the broiler for 5 minutes or until crisp, do you just put the wings into the sauce to coat? I would think that they would get soggy if you left them in the crockpot for any length of time. Maybe that helps, Geri.

            • Sarah Olson says

              January 22, 2015 at 12:53 pm

              Yes thank you Sandy! Serve promtly. I’ll add that to the recipe.

      • amy says

        January 22, 2015 at 6:40 am

        Ronda, once they go back into the crockpot after broiling, just turn your crockpot on the “Warm” setting so they stay toasty while your guests mix and mingle. They’ll stay moist in the sauce all game long!

        Reply
        • Sarah Olson says

          January 22, 2015 at 6:43 am

          Thanks Amy! 🙂

          Reply
    14. David says

      February 4, 2014 at 2:17 pm

      Okay, so you say raw wings with skin on and with no breading. Is this correct? Love wings just want to make sure I do these right.

      Reply
      • Sarah Olson says

        February 4, 2014 at 7:07 pm

        Yes, raw wings, no breading, if you buy frozen thaw them 🙂

        Reply
    15. Sheila Mallett says

      January 31, 2014 at 11:56 am

      At what temperature did you broil the wings?

      Reply
      • Sarah Olson says

        January 31, 2014 at 4:43 pm

        500 degrees 🙂

        Reply
    16. Kelly says

      January 31, 2014 at 5:42 am

      Will frozen make them runny do u know..can’t get back to store..don’t want to mess them up

      Reply
      • Sarah Olson says

        January 31, 2014 at 5:50 am

        Thaw them out if possible and drain before putting the wings in the slow cooker. 🙂

        Reply
    17. brittany says

      January 19, 2014 at 11:08 pm

      Do you use raw wings or frozen wings (pre-breaded?)?

      Reply
      • Sarah Olson says

        January 20, 2014 at 1:09 pm

        Raw 🙂

        Reply

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