Crock Pot Buffalo Chicken Wings Recipe + Video

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Crock Pot Buffalo Wings make the best appetizer, and you only need 4 ingredients! Claim the title of best wings at any party with this easy recipe.This is the perfect game day snack and a simple way to whip up an easy appetizer. 

crock pot buffalo wings in a stack


This recipe for slow cooker buffalo wings couldn’t be any simpler to achieve that sticky, delicious coating that you love.

Dump everything in the crockpot, stir, and walk away!

The lack of time needed to make this great appetizer is one of my top reasons that I come back to it time and time again.

It’s become my best friend recipe when I want something fast and simple to make for my own personal consumption or to share with friends during football season. 

best wings sauce

Crock Pot Buffalo Wings

To get the sauce extra caramelized, pop your slow cooker buffalo wings on a baking sheet and broil them for a few minutes before serving. 

Don’t forget the sauce from the pot — that doubles as the glaze!

Craving more of that spicy buffalo flavor? You’ve got to try these chicken meatballs. They are perfect for game day AND dinner.

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!

buffalo chicken wings in crock pot

Crockpot Buffalo Chicken Wings Tips and Tricks

  • Low heat is best. Unless you’re in a hurry, opt for the longer cooking time to get the best crock pot hot wings. 

    Cooking on High can sometimes cause them to become dry instead of tender and juicy.
  • Want an extra thick sauce? Transfer the liquid from the slow cooker to a pot on the stove and boil until it reduces into a glaze. 

    Or, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it in with the crock pot buffalo wings when they are done. 

    Set it to High and cook for an additional 30 minutes.
  • Add some dip! My homemade ranch dressing or blue cheese dip is the perfect companion to this tangy crock pot buffalo chicken wings appetizer.

    You can also add your favorite hot sauce to the top of this crockpot buffalo wings once they’re cooked to give them a little bit more heat. 

Don’t forget that you can also add extra buffalo sauce, your favorite BBQ sauce, or even some teriyaki sauce in a large bowl or dipping bowl. Scatter a few sliced green onions on top for a quick burst of flavor. 

hot wings being put on a pan

Crock Pot Buffalo Chicken Wings FAQs

Can I use fresh wings instead of frozen? 

Sure! You will prepare the crock pot hot wings recipe the same as directed but reduce the cooking time by half. This works with fresh drumettes or ones thawed from frozen.

I recommend slicing into one of the drumettes to ensure that it’s done first. If not, continue cooking for another 30 minutes to an hour.

How do I turn these into crispy chicken wings? 

Crockpot chicken wings aren’t going to have the same texture as deep frying them will. This is because of how you cook chicken wings in the slow cooker, covering them in the sauces. 

If you wanted to cook them a second time after the crockpot, you could always grab a few, spread them out onto a baking sheet covered in aluminum foil, and pop them under the broiler for a VERY short time. A quick broil is one of the best ways to add a little crunchy texture to the spicy buffalo wings. 

Be sure that you have them in a single layer when doing this method. 

How do I know that the chicken wings are fully cooked?

It’s always a good idea to check the internal temperature of the cooked chicken. Using a meat thermometer and inserting it into the thickest part of the chicken meat, away from the bone, will yield the most accurate reading. 

As long as the temperature is 165 degrees, the chicken is cooked and ready to eat. 

How long do leftover crock pot buffalo wings last?

Leftover crockpot buffalo chicken wings can be stored in the refrigerator for 3–4 days in a sealed container. Be sure to let the chicken cool before storing. Reheat in the microwave, oven, or air fryer until warmed through.

Can I reuse the sauce? 

Yes, but only if you boil it down on the stove first. Because it was cooked with raw chicken, the extra step of boiling helps eliminate any harmful bacteria that may occur.

Once reduced, allow it to cool before transferring it to an airtight container. It will keep for up to a week in the refrigerator or up to 6 months in the freezer. We love it on all kinds of poultry!

pouring buffalo sauce onto chicken wings

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platter of crock pot buffalo wings

Other Easy Crockpot Game Day Recipes

crock pot buffalo wings

Crock Pot Buffalo Wings + Video

Donna Elick
Crock pot buffalo wings make the best snack and you only need 4 ingredients! Claim the title of best wings on game day with our easy recipe!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Appetizer
Cuisine American
Method Slow Cooker
Servings 8


  • 4 pounds chicken wings, fresh or frozen (See Notes)
  • 1 cup buffalo wing sauce, I use Franks
  • 2 tablespoons unsalted butter
  • 6 tablespoons honey


  • To a 5 quart slow cooker, 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 the slow cooker over wings.
  • Set the oven to broil. Place the baking sheet in the oven and bake for 2-3 minutes, or 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. Layer the sauce on the wings by coating the wings with sauce, broil for 1 minute, remove from the oven. Coat with sauce, broil 1 minute. Add more sauce and broil again, until sauce is caramelized.
  2. Instead of cooking the sauce down and broiling it you can combine 2 tablespoons cornstarch 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.
  3. If using fresh wings, cook time is 3-4 hours on low or 1-2 hours on high.


Serving: 0.5 pound of wings | Calories: 345cal | Carbohydrates: 13g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1010mg | Sugar: 13g | Fiber: 1g | Calcium: 16mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled pinterest collage for buffalo wings recipe

Originally published February 2014. Updated and republished January 2024

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  1. 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

  2. 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?

    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.

  3. 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?

  4. 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

    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?

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

    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!

    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,

  6. 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

  7. 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.

  8. 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?

  9. 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!

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

  11. 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?

  12. 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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