Crockpot Buffalo Wings

above image of a plate piled with buffalo chicken wings, celery, carrots, and ranch dressing.

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These Slow Cooker Buffalo Wings are a classic entree or appetizer made in your crockpot! They're fall-apart tender, mouthwateringly juicy, and smothered in a spicy, buttery buffalo sauce. Just 5 minutes of prep needed!

Prep Time5

Cook Time4 15

Total Time4 20

Servings:

Calories: 609kcal

Ingredients

1 teaspoon chili powder
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
4 pounds chicken wings fresh or frozen
1 cup hot sauce I used Franks
½ cup melted butter

Instructions

In a small bowl, combine the chili powder, salt, paprika, garlic powder, onion powder and black pepper. Mix.
Place the chicken wings in the crockpot and sprinkle with the seasoning mix, stirring to get the winds coated evenly on all sides.
Place the lid on, and cook on high for 4-5 hours, or low for 6-7 hours.
Once done, preheat the oven to 425˚F, remove the wings from the crockpot and place in a large bowl.
Tip: The drier the wings are the better the sauce will stick, so try to remove as much of the liquid as possible when transferring them into the bowl.
Whisk together the hot sauce and melted butter until combined, then pour them over the wings and toss them to coat.
Lay the wings on a baking sheet and cook in the oven on the top rack for 15-18 minutes. Then, brush with additional sauce from the bowl you mixed the wings in and serve hot.

Notes

4 pounds of wings = about 20-24 wings

Nutrition