Crock Pot Buffalo Wings (Easy Recipe) + Video
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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.
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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
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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 >>
These look delicious, going to make them for my girlfriend over the weekend.
Awesome! Let us know how it goes. Enjoy.
Can you do the carmelization in a frying pan! And with fresh wings is three hours sufficient
That's so nice! My husband's brain doesn't work that way…unfortunately.
Excellent and easy recipe. I used Kroger Spicy Garlic wing sauce. Num-num-num. Gone in a flash.
Fabulous! So happy you liked them. 🙂
how long in the crock pot if the wings are thawed ?
I would check them at 3-4 hours. Enjoy!
Are your wings thawed or frozen when you put them in the crockpot?
Frozen is perfect.
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.
Frank's Buffalo Sauce. Enjoy!
Does it work without honey?
It would be less sweet but still fabulous! Enjoy!
Should wings be thawed first?
Frozen is perfect.
Maybe I missed it, are the wing thawed, or frozen when added to the crock pot?
Frozen is perfect.
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.
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!
MILD sauce, not Milk sauce. LOL
How long in the crock pot if the wings are thawed ?
I would check them after 3-4 hours and see how they are doing. Enjoy!
If they are thawed wings would you do them on high for 3-4 hours?
I would check them after 3-4 hours and see how they are doing. Enjoy!
Do you think these would be okay with bbq sauce?
BBQ Sauce would be amazing! Enjoy and let us know how it goes.
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!!!! 🙂
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!!!! 😉
Do You Need To Use The Drummettes Only Or Is The Flat Side Ok To Use Too ??
Absolutely! Just watch your cook time.
I Want to make chicken legs in crock pot would this recipe work this work if I maybe tweaked amounts?
You absolutely could use chicken legs, just watch your time.
I made the Crock Pot Buffalo chicken wings and they were absolutely scrumptious. A real winner of a recipe and so easy.
Thanks
Should I set my broiler to HI or LO?
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,
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?
I'm giving this a try tonight on high in the crockpot. Thanks for the recipe Donna, Take care, Joe
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 😉
If I wanted to cook legs, how long I cook them for?
Looks like will be a tasty recipe to enjoy the weekend with family.
What about using breaded chicken tenders/wings?
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.
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!
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!
Donna Elick, you are very patient! Your recipe is lovely.
Making these right now! can't wait to see how they come out;-)