Crock Pot Buffalo Wings are so tender they will melt in your mouth. The caramelized buffalo sauce is truly enough to make your taste buds sing! Made in the slow cooker you won't find an easier recipe! They just about cook themselves.
Chad loves wings. For years on our anniversary we would celebrate by enjoying dinner from our favorite pizza place.
I always looked forward to the New York style pizza and the handmade cannoli. Mama Mia! Chad, on the other hand, ordered the hot wings to go with the pizza.
All I know is even the smell of the sauce would make my eyes water. That my friends is a red flag for me! Too hot.
After a while I think we found a happy place in the middle. Interestingly wing sauce tastes phenomenal on boneless skinless chicken strips.
Chad has been asking for wings lately so I decided to give them a go in the crock pot. Honestly I don't know if I am exhausted or lazy but lately, but tossing a few ingredients in the slow cooker and letting it do all the work sounded perfect.
Boy, I was right! Chad went nuts over these wings. They were so tender the meat fell right off the bone and just about melted in your mouth.
The caramelized buffalo sauce with the sweetness of honey perfectly top off this recipe. You're going to love them. Make sure you follow the tips for layering and caramelizing the sauce.
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Helpful Tips to make Simple Crock Pot Buffalo Chicken Wings:
- If you like a thick sauce coating (as seen in photos), transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally. Then brush or drizzle the sauce over the wings.
- Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings.
- You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high.
- Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.
What you will need to make Simple Crock Pot Buffalo Chicken Wings:
- Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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Easy Crock Pot Sriracha Honey WingsChipotle's Famous Barbacoa
Sriracha Honey Slow Cooker Meatballs
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Simple Crock Pot Buffalo Chicken Wings
Crock Pot Buffalo Wings are so tender they will melt in your mouth. The caramelized buffalo sauce is truly enough to make your taste buds sing! Made in the slow cooker you won't find an easier recipe! They just about cook themselves.
Ingredients
- 4 pounds chicken wing drumettes, frozen
- 1 cup buffalo sauce (I used Frank’s)
- 2 tablespoons unsalted butter
- 6 tablespoons honey
Instructions
- In a 5 quart slow cooker on low add buffalo sauce, butter and honey. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on low 6-8 hours or high for 3-4 hours.
- Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings.
- Set oven to broil. Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize. Remove from oven, serve and enjoy.
DONNA’S NOTES
- If you like a thick sauce coating (as seen in photos), transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally. Then brush or drizzle the sauce over the wings.
- Layer the sauce on the wings by coating the wings with sauce, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized.
- You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high.
- Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.
Recipe developed by Donna Elick The Slow Roasted Italian
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Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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These look delicious, going to make them for my girlfriend over the weekend.
ReplyDeleteAwesome! Let us know how it goes. Enjoy.
DeleteCan you do the carmelization in a frying pan! And with fresh wings is three hours sufficient
DeleteThat's so nice! My husband's brain doesn't work that way...unfortunately.
DeleteExcellent and easy recipe. I used Kroger Spicy Garlic wing sauce. Num-num-num. Gone in a flash.
ReplyDeleteFabulous! So happy you liked them. :)
Deletehow long in the crock pot if the wings are thawed ?
DeleteI would check them at 3-4 hours. Enjoy!
DeleteAre your wings thawed or frozen when you put them in the crockpot?
ReplyDeleteFrozen is perfect.
DeleteDid you use Frank's Red Hot or the pre-made Frank's Buffalo sauce (Red Hot + margarine already added)? I'll have to try these.
ReplyDeleteFrank's Buffalo Sauce. Enjoy!
DeleteDoes it work without honey?
ReplyDeleteIt would be less sweet but still fabulous! Enjoy!
DeleteShould wings be thawed first?
ReplyDeleteFrozen is perfect.
DeleteMaybe I missed it, are the wing thawed, or frozen when added to the crock pot?
ReplyDeleteFrozen is perfect.
DeleteI enjoy mild chicken wing . Could I get a recipe for them. I love using my slow cookers . I love casseroles ,soups & stews in them plus roasts .Could you send me recipes for these. Thank You for this sight.
ReplyDeleteYou could easily swap out the milk sauce for the buffalo and it would be a perfect swap. Enjoy. If you would like our recipes in your inbox sign up for our email to receive new recipes daily. Enjoy!
DeleteMILD sauce, not Milk sauce. LOL
DeleteHow long in the crock pot if the wings are thawed ?
ReplyDeleteI would check them after 3-4 hours and see how they are doing. Enjoy!
DeleteIf they are thawed wings would you do them on high for 3-4 hours?
ReplyDeleteI would check them after 3-4 hours and see how they are doing. Enjoy!
DeleteDo you think these would be okay with bbq sauce?
ReplyDeleteBBQ Sauce would be amazing! Enjoy and let us know how it goes.
DeleteThanks Donna!!! They came out so Yummy, but I seasoned the wings first with lots of garlic. I'm a garlic freak!!!! Musical Greetings from Miami!!!! :)
ReplyDeleteThanks, sweet Donna!! They came out so Yummy...but I had to put lots of garlic!! I'm a Garlic freak!!! lol. Musical Greetings from Miami!!!! ;)
ReplyDeleteDo You Need To Use The Drummettes Only Or Is The Flat Side Ok To Use Too ??
ReplyDeleteAbsolutely! Just watch your cook time.
DeleteI Want to make chicken legs in crock pot would this recipe work this work if I maybe tweaked amounts?
ReplyDeleteYou absolutely could use chicken legs, just watch your time.
DeleteI made the Crock Pot Buffalo chicken wings and they were absolutely scrumptious. A real winner of a recipe and so easy.
ReplyDeleteThanks
Should I set my broiler to HI or LO?
ReplyDeleteI set mine to hi, but stood right next to the oven. It will go from caramelized to burnt in a blink so keep an eye on them,
DeleteHow many pounds of chicken wings would I need for 9 people with other food, such as barbecue. Also I do want flats, so how much time should I allow?
ReplyDeleteI'm giving this a try tonight on high in the crockpot. Thanks for the recipe Donna, Take care, Joe
ReplyDeleteOOOHHHh giddyness. I absolutely Lurve wings... and this would be a great way to get them prepped while sat under the blanket. I'm in South Africa and we generally don't have bottled "Buffalo sauce", or Franks for that matter, can I make my own, and would you possibly have a recipe I could follow.
ReplyDeleteThanks Mills for the Idea.
YUMMY ;-)
If I wanted to cook legs, how long I cook them for?
ReplyDeleteLooks like will be a tasty recipe to enjoy the weekend with family.
ReplyDeleteWhat about using breaded chicken tenders/wings?
ReplyDeleteI would not recommend using breaded chicken in the crockpot. The breading would break off. You can however coat them in the sauce and bake the breaded chicken. Enjot and let us know how it goes.
DeleteWould these turn out well just being cooked in the oven? I don't have a slow cooker but would so like to try it!
ReplyDeleteCombine sauce ingredients in a medium pot over medium-high heat. Whisk to combine. Bring to a boil for 3-5 minutes. Allow the sauce to cool to room temperature.
DeletePlace drumettes in a gallon size resealable container. Pour about ½ of sauce over top of drumettes. Reserve remaining sauce. Seal bag and massage to combine sauce and wings. Marinate 30 minutes on counter top.
Preheat oven to 350°F. Line a baking sheet with aluminum foil. Remove chicken wings from bag with tongs. Place on baking sheet. Bake for 20 minutes, brush with reserved sauce halfway through cook time. Increase temperature to 425°F, generously brush with remaining sauce again and bake for 20 minutes until sauce is caramelized.
Serve and enjoy!
Donna Elick, you are very patient! Your recipe is lovely.
DeleteMaking these right now! can't wait to see how they come out;-)
ReplyDeletechicken wings!!!! not "parts is parts". wings come off the chicken, drumettes ..... maybe
ReplyDeleteI use the same method but homemade sauce with apple cider vinegar , butter , olive oil and cayenne pepper. They crisp up great under the broiler . Also cooks in oven in 45 minutes. I'ts a low carb recipe
ReplyDeleteWow I just made these and this is by far the best chicken wings I've ever eaten!
ReplyDeleteApproximately how many wings is 4 pounds?
ReplyDeleteCan I use a bbq grill instead of a broiler? I am renovating and don't have an oven yet. We are having a bbq birthday party so the grill would be great if it'll work! and if so... about how long?
ReplyDeleteI am sure you could use a bbq grill for a broiler (for the last step). Make sure you keep an eye on it so it doesn't over cook. I would use the grill with the lid open. Once the sauce is caramelized they are done. Remember if you are looking for a thick coating of sauce (as pictured) you need to cook the sauce down a little and brush it over the wings coat by coat until they reach your desired thickness. Enjoy and let us know how it goes.
DeleteI'm hoping to make these for an upcoming potluck; however, the last stage of broiling would not be an option .. I need to just use the crock pot. Do you think they would still turn out?
ReplyDeleteMade these tonight...soooooo gooooood!!
ReplyDeleteMade these tonight- after just 4 hours on low the wings are done but half of them are unusable because they are falling apart. And they are pale and pasty looking- as if they were boiled- I highly doubt that they are going to look anything like the picture you posted after just putting them in the boiler. Super disappointed that this recipe did not work out
ReplyDeleteI made them tonight & had a similar problem. Mine didn't fall off the bone, but they were floating in water (used frozen wings) and were pale & pasty looking too. Any ideas what I did wrong?
DeleteI had the same problem with them falling apart, but with what was left broiled, they tasted amazing.
DeleteYum! These looks so savory and delicious!
ReplyDeleteBuffalo wings in a crock -- genius! My weekly weekend fare made easy!
ReplyDeleteGrazie e' Buon Anno
Oh my goodness these look delicious!!
ReplyDeleteI made these tonight with frozen wings, but when they were done they were floating in water. What did I do wrong?
ReplyDeleteI am sorry you are having trouble., Did you cook down the sauce after the wings were done? After I prepared mine I placed them on a cookie sheet and cooked down my sauce (boiled on the stovetop until thickened). Then I brushed the sauce on the wings and broiled them, I rebrushed and broiled until the wings were thick and caramelized (about 3 times). You can also add the slurry described in the cooks notes to thicken up the sauce inst4ead of cooking it down. Hope that helps!
DeleteDo the wings have to be Frozen?
ReplyDeleteYou can use fresh, but watch your time (they should be done in about 3-4 hours on low or 1 to 2 hours on high). Enjoy and let us know how it goes,
DeleteI made these yesterday. I might have overcooked them because besides falling apart they had that dry texture. But they weren't dry. I did reduce the sauce and baste and broil. My husband and I are going to make them again from frozen but do it for a shorter time, throw them on the grill and baste with the sauce. That's how we usually cook the buffalo chicken legs and thighs. That smokey flavor was missing. But thanks for the recipe, now I won't freak if I forget to take the wings out to thaw lol
ReplyDeleteI was hoping there might have been a homemade recipe. I'm allergic to HFCS, dextrose, and any corn product. Haven't found a decent tasking sauce corn syrup free yet. My kids want me to try this so bad.
ReplyDeleteWould this recipe still work without broiling/baking the wings first and just cooking them in the crock pot?
ReplyDeleteI want to double the recipe... How long should I cook them?
ReplyDeleteDonna, you are the only author I have found that responds to comments - you are to be commended for the extra time, effort and especially patience you expend. I can not believe the repeat of the same question over and over such as 'can I use frozen wings?'; whereas, you were very clear and explicit in your recipe - also the guy who asked about Frank's buffalo sauce vs hot sauce, duh.
ReplyDelete98% of sites have 98% of commenters saying 'Gee, looks great' which contributes nothing - at least your skimmers stop to ask a 'duh' question and may revisit your recipe.
Just my analysis from the comments and perhaps personal choice: Julia Childs wrote a cook book providing the basics per chapter then expanded with additions/substitutions. You answered each alternative comment with 'Yeh'.
Donna you provide the basics of selection of meat and means/alternatives of cooking (searing) then you list the possible alternatives of sauce (this was the primary question posed in your comments) - why not your own sauces?
Can I use Chicken Breasts?
ReplyDeleteWe make these all the time, often finishing on the grill instead of the broiler. At my husband's request we included them with our Easter brunch and served them on fine china. Our daughter laughed at this addition - until she tried them. She dubbed them "Easter Wings" and asked to take home some of the leftovers. They've also become a staple for my husband's fishing weekends. Sometimes I make them with boneless tenders (great the next day on salads with a bit of the sauce as dressing). Fantastic and easy recipe!! Thank you!
ReplyDeleteI want to try these, but If I use frozen, I am concerned that the extra 'water' would make every thing watery?
ReplyDeleteI would like to know if I could use boneless, skinless breasts or tenders?
ReplyDeleteI was planning on bringing my crockpot to work and having this as a side dish for our potluck. Unfortunately, I do not have an oven to broil the wings after. Would they still turn out okay?
ReplyDeletelooks so good but...heard the buffalo sauce can be spicey and since we are in our 70's...that flavor is not the best for us...can you suggest a milder type sauce we can use? thanks
ReplyDeleteYou can use any sauce you want. Same procedure.
DeleteDo you have to put them in the oven ?
ReplyDeleteDo you have to put them in the oven ?
ReplyDeletedo you have to broil them??? TY
ReplyDeleteI think you have an awesome site here!
ReplyDeleteI love wings!
I use Cajun Chef Hot Sauce & butter in equal parts for Buffalo sauce. Cook plain wings on the charcoal BBQ till done, coat twice (coat, cook a little, coat, cook a little) and done. Add real blue cheese dressing for the wings and a side salad (w/different dressing) to balance wing intensity and boom great ezy stuff!
Not my intent to hijack just sharing experience.
hi. You don't mention about all the fat and grease that will render out of the wings?
ReplyDeleteI made these yesterday and they were excellent! I used my InstantPot slow cooker. I had 6 lbs. of frozen wings so I doubled the sauce and cooked them on high for 5 hours. I removed the wings and transferred the sauce to a saucepan and boiled it down for about 12-15 minutes and used that to coat the wings for broiling. I used regular salted butter and since I only had a 12 oz. bottle of Frank's Buffalo sauce, I used Frank's regular hot sauce to make up the difference. I am really glad I doubled the sauce for that amount of wings. They were zippy and just right. I will be making these again!
ReplyDeleteWe are so happy you enjoyed them!!! Sounds like you made them perfect!
DeleteCould you use boneless chicken breast cut into chunks or chicken tenderloins?
ReplyDeleteJust made sirachi honey wings fantastic recipe
ReplyDeleteOh my goodness! These were delicious! I went by the recipe well almost, to thaw my "frozen" wings, i put them in the oven first (totally unnecessary) the reducing at the end would have taken all the water (from the ice glazing)out. And yes sometimes i stumble over my own feet!
ReplyDeleteAnyway, the reducing of the sauce and broiling made it! Thank you