Thursday, September 3, 2020

Crock Pot Chicken Wings (Buffalo) + Video

Crock Pot chicken wings have a spicy Buffalo sauce for a fantastic snack or light meal. Make this slow cooker recipe for game day parties!

 Crock Pot Chicken Wings (Buffalo)
Crockpot Buffalo Chicken Wings are one of our favorite ways to enjoy wings. If you're a fan of Buffalo flavor, I have a few more recipes that you need to try.

Buffalo Chicken Dip is an incredibly cheesy and addicting recipe that is very easy to make! It will become the highlight of any party!

This Spicy Chicken Buffalo Chicken Burger recipe is the fusion of hot buffalo style chicken and a burger. It is truly the best of both worlds.

And, you have got to try my Buffalo Chicken Meatballs. You are going to love this recipe that is perfect for game day AND dinner.

crock pot chicken wings buffalo

How To Make Crockpot Chicken Wings

These Crock Pot Hot Wings couldn't be easier to make. It takes only a few minutes of preparation and your slow cooker does the rest of the work.
  1. Add ingredients to the slow cooker and cook the wings. First, you will need to add all of the ingredients to your 5-quart crock pot and mix them well. You can use a liner to make clean up after dinner easier.Then, cook according to the recipe instructions below.
  2. Transfer wings to a baking sheet. Next, you will remove the meat from the crockpot and place it on a cooking sheet that is lined with foil. 
  3. Bake in the oven to finish. Finally, brush them with the glaze and bake in the oven until they are caramelized.

Is it okay to cook raw chicken in a crock pot?

Yes, you can put raw poultry into your slow cooker. Just keep in mind that it won't have the golden color it gets when you heat it in the oven.

If you are concerned with the safety of cooking frozen food in a slow cooker, you can thaw the wings in the refrigerator and then cook according to the 'fresh wings' cook times.

Can you reheat Buffalo chicken wings in a crock pot?

In addition to frozen meat, you should also not use your crockpot to reheat leftovers. This is because it takes too long to heat up.

As a result, it can present food safety concerns. Instead, heat them up in the microwave, your oven, or in a pot on the stove.

Can the wing sauce be frozen?

Yes, you can freeze the wing sauce to use again if you want to. Just place it in a freezer-proof container with a tightly fitting lid. It will stay good for up to 6 months.

When you want to use it again, let it defrost in the refrigerator overnight. Then, use it as directed in the recipe instructions.

crock pot chicken wings on a tray with dressing

Tools needed

Tips for the Best CrockPot Buffalo Chicken Wings

Here are a few tips for success.

  • Instead of cooking the sauce down by boiling it, you can mix up 2 tablespoons of cornstarch and 2 tablespoons of water in a resealable container and shake it really well. Pour that slurry into the crockpot, then cook an additional 30 minutes on high.
  • Use low heat when using your crockpot to cook the wings. If you heat them on the high setting, it can cause them to become dry.

How to thicken the sauce

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.

This is one of our favorite sauces to use on poultry. And, it can also be used when you bake or grill your meat.

Simply make up a container and store it in the refrigerator until you need it. It will stay good for up to one week.

wings on a serving tray

Using fresh wings

We start with frozen chicken drumettes but you can use fresh bone-in wings as well. This recipe is made with a bag of frozen drumettes that are added frozen to the CrockPot.

Instead, if you use fresh poultry, just cook them for a little less time. The total cook time will be 3-4 hours on low or 1 to 2 hours on high if you start with fresh poultry.

Enjoy!

With love from our simple kitchen to yours. 

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close up of crock pot chicken wings



Video - How to make Texas Roadhouse Butter 


Making this spread couldn't be easier. But, if you want to watch us make it from start to finish, you can check out the recipe video.



Yield: 999
Author: Donna Elick
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Crockpot Chicken Wings

Crock Pot Chicken Wings (Buffalo)

Crock Pot chicken wings have a spicy Buffalo sauce for a fantastic snack or light meal. Make this slow cooker recipe for game day parties!
Prep time: 5 MCook time: 3 Hours Total time: 3 H & 5 M

Ingredients

  • 4 pounds chicken wing drumettes, frozen
  • 1 cup buffalo sauce (I used Frank’s)
  • 2 tablespoons unsalted butter
  • 6 tablespoons honey

Instructions

  1. 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.
  2. Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings.
  3. 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
  1. 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.
  2. 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.
  3. You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high.
  4. 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.

crock pot chicken wings

Originally published February 2014, updated and republished September 2020

https://amzn.to/2npi3zd

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87 comments:

  1. These look delicious, going to make them for my girlfriend over the weekend.

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    Replies
    1. Awesome! Let us know how it goes. Enjoy.

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    2. Can you do the carmelization in a frying pan! And with fresh wings is three hours sufficient

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    3. That's so nice! My husband's brain doesn't work that way...unfortunately.

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  2. Excellent and easy recipe. I used Kroger Spicy Garlic wing sauce. Num-num-num. Gone in a flash.

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    Replies
    1. Fabulous! So happy you liked them. :)

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    2. how long in the crock pot if the wings are thawed ?

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    3. I would check them at 3-4 hours. Enjoy!

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  3. Are your wings thawed or frozen when you put them in the crockpot?

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  4. Did 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.

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  5. Does it work without honey?

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    Replies
    1. It would be less sweet but still fabulous! Enjoy!

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  6. Should wings be thawed first?

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  7. Maybe I missed it, are the wing thawed, or frozen when added to the crock pot?

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  8. I 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.

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    Replies
    1. You 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!

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    2. MILD sauce, not Milk sauce. LOL

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  9. How long in the crock pot if the wings are thawed ?

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    1. I would check them after 3-4 hours and see how they are doing. Enjoy!

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  10. If they are thawed wings would you do them on high for 3-4 hours?

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    Replies
    1. I would check them after 3-4 hours and see how they are doing. Enjoy!

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  11. Do you think these would be okay with bbq sauce?

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    1. BBQ Sauce would be amazing! Enjoy and let us know how it goes.

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  12. Thanks 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!!!! :)

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  13. Thanks, 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!!!! ;)

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  14. Do You Need To Use The Drummettes Only Or Is The Flat Side Ok To Use Too ??

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  15. I Want to make chicken legs in crock pot would this recipe work this work if I maybe tweaked amounts?

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    Replies
    1. You absolutely could use chicken legs, just watch your time.

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  16. I made the Crock Pot Buffalo chicken wings and they were absolutely scrumptious. A real winner of a recipe and so easy.

    Thanks

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  17. Should I set my broiler to HI or LO?

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    Replies
    1. I 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,

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  18. How 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?

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  19. I'm giving this a try tonight on high in the crockpot. Thanks for the recipe Donna, Take care, Joe

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  20. OOOHHHh 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.

    Thanks Mills for the Idea.
    YUMMY ;-)

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  21. If I wanted to cook legs, how long I cook them for?

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  22. Looks like will be a tasty recipe to enjoy the weekend with family.

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  23. What about using breaded chicken tenders/wings?

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    Replies
    1. I 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.

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  24. Would these turn out well just being cooked in the oven? I don't have a slow cooker but would so like to try it!

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    Replies
    1. Combine 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.

      Place 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!

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    2. Donna Elick, you are very patient! Your recipe is lovely.

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  25. Making these right now! can't wait to see how they come out;-)

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  26. chicken wings!!!! not "parts is parts". wings come off the chicken, drumettes ..... maybe

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  27. I 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

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  28. Wow I just made these and this is by far the best chicken wings I've ever eaten!

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  29. Approximately how many wings is 4 pounds?

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  30. Can 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?

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    Replies
    1. I 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.

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  31. I'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?

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  32. Made these tonight...soooooo gooooood!!

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  33. Made 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

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    Replies
    1. I 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?

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    2. I had the same problem with them falling apart, but with what was left broiled, they tasted amazing.

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  34. Buffalo wings in a crock -- genius! My weekly weekend fare made easy!
    Grazie e' Buon Anno

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  35. I made these tonight with frozen wings, but when they were done they were floating in water. What did I do wrong?

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    Replies
    1. I 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!

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  36. Do the wings have to be Frozen?

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    Replies
    1. You 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,

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  37. I 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

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  38. I 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.

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  39. Would this recipe still work without broiling/baking the wings first and just cooking them in the crock pot?

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  40. I want to double the recipe... How long should I cook them?

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  41. Donna, 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.

    98% 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?

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  42. We 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!

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  43. I want to try these, but If I use frozen, I am concerned that the extra 'water' would make every thing watery?

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  44. I would like to know if I could use boneless, skinless breasts or tenders?

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  45. I 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?

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  46. looks 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

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    Replies
    1. You can use any sauce you want. Same procedure.

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  47. Do you have to put them in the oven ?

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  48. Do you have to put them in the oven ?

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  49. do you have to broil them??? TY

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  50. I think you have an awesome site here!
    I 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.

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  51. hi. You don't mention about all the fat and grease that will render out of the wings?

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  52. I 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!

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    Replies
    1. Holli@TheSlowRoastedItalianOctober 1, 2017 at 6:00 PM

      We are so happy you enjoyed them!!! Sounds like you made them perfect!

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  53. Could you use boneless chicken breast cut into chunks or chicken tenderloins?

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  54. Just made sirachi honey wings fantastic recipe

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  55. Oh 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!
    Anyway, the reducing of the sauce and broiling made it! Thank you

    ReplyDelete

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