Crock Pot Buffalo Wings (Easy Recipe) + Video
This post may contain affiliate links. Please read my disclosure policy.
These Crock Pot Buffalo Wings come out tender from the slow cooker, then get a quick broil that turns the sauce glossy and irresistible. Sticky and saucy, with just the right amount of heat and a little sweetness sneaking in. Crock pot hot wings smell incredible. They’re messy in the best way. And somehow… they disappear faster than anything else on the table. Claim the title of best wings at any party with this easy recipe!
Table of Contents
WHY YOU’LL LOVE CROCK POT HOT WINGS
- Dump-and-stir easy. Truly.
- Works with fresh or frozen wings.
- Sweet heat that everyone can handle.
- Perfect for feeding a crowd without babysitting the stove.
- That quick broil at the end? Worth it.
Crock Pot Buffalo Wings
I’ve been making this slow cooker buffalo wings recipe forever. Game days. Family nights. Random Tuesdays when wings just sound right.
You dump everything in the crock pot. You walk away. You let it do its thing.
The crockpot makes them tender… Almost fall-apart tender. Then the broiler steps in and does the real work.
Sticky edges. Bubbling sauce. A little caramelization. Don’t skip that part! That’s where the magic shows up.
These crock pot buffalo wings look like you tried harder than you did. Which… honestly… is my favorite kind of cooking.
SLOW COOKER HOT WINGS RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
Craving more of that spicy buffalo flavor? You’ve got to try these chicken meatballs. I also have an incredibly cheesy and addictive dip recipe that will be the highlight of any party.
Or, spice up some of the classics like mac and cheese or pasta salad!
INGREDIENT NOTES
- Chicken Wings: Fresh or frozen both work for this slow cooker hot wings recipe. Frozen just needs more time. No thawing drama.
- Buffalo Wing Sauce: Use your favorite bottled sauce. Mild, medium, hot… your call. I like Frank’s brand.
- Unsalted Butter: Keeps the sauce rich without tipping it too salty.
- Honey: Softens the heat and helps the sauce caramelize under the broiler.
VARIATIONS
Extra Hot: Use hot buffalo sauce and reduce the amount of honey (or omit it entirely).
Sweet-Leaning: Add another tablespoon or two of honey.
Thicker Sauce: Boil the sauce on the stove for 5-8 minutes before broiling the wings.
Party Cuts: Split wings into flats and drumettes before cooking to make serving a bit easier.
Super Saucy: Brush wings with sauce, broil for a minute, then coat with more sauce and broil again. Repeat until they’re extra sticky and caramelized.
SERVING SUGGESTIONS
- Pile high with celery sticks and cold ranch dressing or blue cheese dip.
- Top with sliced green onions for color and brightness.
- Serve crock pot buffalo wings with crunchy cole slaw.
- Add a big bowl of chips and call it dinner.
- Perfect next to pizza, sliders, or anything grilled.
SLOW COOKER BUFFALO WINGS RECIPE FAQ
Yes. Low for 6-8 hours works great, especially with frozen wings.
You don’t have to… but you’ll want to. That sticky finish makes the whole thing.
Yes, but only if you boil it on the stove first. Because it was cooked with raw chicken, the extra step of boiling helps eliminate any harmful bacteria that may occur.
They’re balanced. The honey keeps things friendly. Choose your sauce heat level wisely.
Slow cooker buffalo wings are best fresh, but leftovers reheat well in the oven or air fryer.
I learned a long time ago that wings don’t need babysitting… just patience.
The slow cooker breaks everything down gently, especially connective tissue in the wings, which is why they come out so tender.
Broiling isn’t about cooking them more. It’s about concentrating flavor. Heat plus sugar equals caramelization. That’s science doing us a favor.
I’ve tried skipping it before. I don’t anymore. When people ask why these slow cooker buffalo wings taste better than expected… that’s the reason.
DONNA’S PRO TIPS
- Don’t overcrowd the broiler pan. Space helps caramelization.
- Spoon sauce after moving the wings, not before. Less mess.
- Watch closely under the broiler. Seconds matter.
- If the wing sauce seems thin, remember it thickens as it bubbles.
- Don’t want to broil? Thicken the sauce with a cornstarch slurry.
- Tongs beat forks here. Less tearing, more control.
TOOLS NEEDED
- 5-quart Slow Cooker: Gives the wings room to cook evenly.
- Rimmed Baking Sheet: Sauce gets bubbly. Rims matter.
- Aluminum Foil: Easy cleanup. No scrubbing later.
- Tongs: You’ll want control when moving those wings.
- Saucepan (Optional): If you want an extra thick and sticky sauce.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Crockpot Game Day Recipes
🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.
👉 Snag your copy today and bring the heat to your summer table!
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Dump everything in the slow cooker
- Fresh or frozen wings both work
- Honey balances the heat
- Broiling matters—don’t skip it
- Sticky sauce comes from caramelization
- Easy crowd food
- Leftovers reheat well
- Minimal effort, big payoff
Crock Pot Buffalo Wings (Easy Recipe)
Ingredients
- 4 pounds chicken wings, fresh or frozen (See Notes)
- 1 cup buffalo wing sauce, I use Franks
- 2 tablespoons unsalted butter
- 6 tablespoons honey
Instructions
- MAKE SAUCE: Add 1 cup buffalo wing sauce, 2 tablespoons unsalted butter, and 6 tablespoons honey to a 5-quart slow cooker. Stir until combined.
- ADD WINGS: Add 4 pounds chicken wings and stir until the wings are evenly coated in the sauce.
- SLOW COOK: Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the wings are tender and fully cooked.
- PREP FOR BROIL: Remove the wings from the slow cooker and place them on a foil-lined rimmed baking sheet. Spoon some of the sauce from the slow cooker over the wings.
- BROIL: Set the oven to broil. Broil the wings for 2 to 3 minutes, until the sauce is bubbling and lightly caramelized. Watch closely to prevent burning.
- SERVE: Remove from the oven and serve immediately.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2014. Updated and republished January 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Do you have to put them in the oven ?
do you have to broil them??? TY
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.
hi. You don't mention about all the fat and grease that will render out of the wings?
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!
We are so happy you enjoyed them!!! Sounds like you made them perfect!
Could you use boneless chicken breast cut into chunks or chicken tenderloins?
Just made sirachi honey wings fantastic recipe
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
I love being able to throw these in the crockpot while I’m cleaning and have a nice hot meal waiting for me when I’m done. Definitely on a weekly rotation.
these look and sound amazing for my wing eating husband but the picture looks more like b.b q. wings are they supposed to turn darker after cooking? and do you also have a yummy b.b.q. wing recipe? thanks so much for sharing. 😊
what can i use instead of buffalo sauce, i cant eat anything spicy
Hi Ang!
Any sauce of your choice! I hope this helps.
TSRI Team Member,
Devlyn