Description

These Slow Cooker Buffalo Wings are incredibly tender and coated in a tangy, buttery sauce, perfect for any occasion. A quick broil at the end adds a delightful crispy texture.

Ingredients

Scale

4 lb chicken wings, split at the joints, tips removed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (optional)
1 cup cayenne hot sauce (such as Frank’s-style)
1/3 cup unsalted butter
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp cornstarch mixed with 1 tsp water (optional)
1 tsp neutral oil (optional, for broiling)
For serving: celery sticks, carrot sticks, 1 cup ranch or blue cheese dressing

Instructions

Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with salt, pepper, garlic powder, onion powder, and paprika until evenly coated.
In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, honey, apple cider vinegar, and Worcestershire sauce until smooth and glossy, about 1–2 minutes. Reserve about 1/3 cup of the sauce for finishing.
Place the seasoned wings in a 6-quart slow cooker. Pour the remaining sauce over the wings and toss to coat them well.
Cover and cook on LOW for 4 hours, or on HIGH for 2 hours 30 minutes, until the wings are tender.
Position an oven rack about 6 inches from the broiler and set the broiler to High (around 500–550°F).
Arrange a wire rack over a foil-lined sheet pan. Using tongs, transfer the slow cooker buffalo wings to the wire rack, allowing excess liquid to drip off. Lightly pat the skin with paper towels.
Lightly brush the wings with neutral oil, if using. Broil for 6–8 minutes per side, until the edges are blistered and crisp.
Optional: For a thicker sauce, bring the reserved cooking liquid to a simmer in a small saucepan. Whisk in the cornstarch slurry and simmer for 1–2 minutes until glossy.
Toss the broiled buffalo wings with the reserved Buffalo sauce. Add a spoonful of the thickened sauce if desired.
Serve the slow cooker buffalo wings hot with celery sticks, carrot sticks, and your choice of ranch or blue cheese dressing.

Notes

Thoroughly pat the wings dry before seasoning and again before broiling for crispier skin.
Do not skip the broiling step; it adds the crucial char and crunch.
Use a wire rack on your sheet pan to allow hot air to circulate for even crisping.
For a more stable sauce, consider using ghee or clarified butter instead of unsalted butter.
Reserve some sauce before slow cooking to finish the wings after broiling for a fresh coating.
To make them less spicy, use less hot sauce and more honey or butter.
If you skip the broil, the wings will be tender but not crispy. Air frying is an alternative for crisping.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Appetizer
Method: Slow Cooker and Broiler
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 4 wings)
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

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