Slow Cooker Buffalo Wings
My book “The Magical Slow Cooker” is available for Pre-order, you can order from Amazon.
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.
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.
- 2-3 pounds chicken wings, thawed not frozen
- 12 ounces Franks Red Hot Original Sauce
- 3 tablespoons salted butter
- Good Blue Cheese Dressing, I used Litehouse "Big Blue"
- Carrot sticks
- Celery sticks
- Add the chicken, sauce, and butter (slice it up and lay on top of wings) to the slow cooker. Cook on HIGH for 2-2.5 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!
You may also like Slow Cooker 7-Layer Bean Dip
brittany says
January 19, 2014 at 11:08 pmDo you use raw wings or frozen wings (pre-breaded?)?
Sarah Olson says
January 20, 2014 at 1:09 pmRaw 🙂
Kelly says
January 31, 2014 at 5:42 amWill frozen make them runny do u know..can’t get back to store..don’t want to mess them up
Sarah Olson says
January 31, 2014 at 5:50 amThaw them out if possible and drain before putting the wings in the slow cooker. 🙂
Sheila Mallett says
January 31, 2014 at 11:56 amAt what temperature did you broil the wings?
Sarah Olson says
January 31, 2014 at 4:43 pm500 degrees 🙂
David says
February 4, 2014 at 2:17 pmOkay, 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.
Sarah Olson says
February 4, 2014 at 7:07 pmYes, raw wings, no breading, if you buy frozen thaw them 🙂
Ronda says
March 6, 2014 at 7:20 amHi 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
Sarah Olson says
March 7, 2014 at 6:15 amJust until they are browned and crisp, I would say 5 minutes or so, depends on how close the tray is to your broiler.
Geri says
January 22, 2015 at 5:56 amAfter you broil the wings for 5 minutes, and put them back In the crockpot, how much more time do I leave them on?
Sarah Olson says
January 22, 2015 at 5:57 amYou cook in the crock pot for about 2.5 hours, then broil. They are ready to serve after that. 🙂
Sandy F says
January 22, 2015 at 12:11 pmSarah, 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 pmYes thank you Sandy! Serve promtly. I’ll add that to the recipe.
amy says
January 22, 2015 at 6:40 amRonda, 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!
Sarah Olson says
January 22, 2015 at 6:43 amThanks Amy! 🙂
Marybeth says
January 21, 2015 at 6:22 pmDo you season the meat with any other seasoning besides what’s listed in the recipe?
Sarah Olson says
January 21, 2015 at 7:05 pmNo other seasoning. You can season them more if you want 🙂
Tammy Murphy says
January 21, 2015 at 6:25 pmNot a fan of hot wings. Have you tried any other sauces that you enjoyed
Sarah Olson says
January 21, 2015 at 7:09 pmI bet sweet baby ray BBQ sauce would be awesome. Cook the same way, and brown at the end under the broiler. 🙂
Ashleigh says
February 25, 2019 at 5:13 pmSorry 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 ?
eddie c says
January 22, 2015 at 4:54 amGonna give this recipe a “test run” today in preperation for the Super Bowl. Thanks for sharing.
Bunny says
January 22, 2015 at 7:11 amCould 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?
Sarah Olson says
January 22, 2015 at 7:20 amI did this once, and they were soggy by the time they were done. 🙂 So broiling at the end is better.
Charles P Tommasulo says
January 22, 2015 at 8:12 amBorn 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
Sarah Olson says
January 22, 2015 at 9:14 amThanks for the comment Charles. And interesting story about wings 🙂
Ron says
January 22, 2015 at 8:16 amSuggestion, I use 2 TBS of red wine vinegar to Frank’s hot sauce and the butter. This brings out the flavor even more 🙂
Patrick says
January 22, 2015 at 8:24 amDo you have a lemon-pepper sauce?
Pat
Sarah Olson says
January 22, 2015 at 9:12 amI do! https://www.themagicalslowcooker.com/2014/09/29/lemon-pepper-chicken-thighs/
Gina says
January 31, 2015 at 6:58 pmI 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!
Kary says
May 10, 2016 at 3:45 pmMy 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
Ally says
September 5, 2017 at 12:17 amIf you add some garlic powder, red chilli flakes and paprika it would taste even better! 🙂
Sarah Olson says
September 5, 2017 at 7:50 amThat’s such a great idea. I saw an idea like that on food network a few months ago. Will do next time.
Ally says
September 6, 2017 at 12:57 amI 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!
Sarah Olson says
September 6, 2017 at 6:47 amHi 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.
Kyle says
December 21, 2017 at 7:32 pmIf I do a double batch do I still cook for 2.5 hours?
Sarah Olson says
December 23, 2017 at 7:35 amI would do longer at least 3 hours