I used to think chicken wings were strictly restaurant food – you know, the kind you only get when you’re out watching the game. That’s how it was in our house growing up. Mom would order them by the dozen, but never attempted making them at home.
Turns out, I was missing out on one of the easiest ways to make wings – right in my crockpot. No deep fryer needed, no complicated steps. Just pop them in, set it, and forget it. For anyone who’s nervous about making wings at home, this method is basically impossible to mess up.
Why You’ll Love These Crockpot Chicken Wings
- Effortless preparation – Just toss everything in the slow cooker and let it do the work – no deep frying, no mess, and minimal hands-on time required.
- Perfect for parties – These wings are ideal for game day gatherings or potlucks since they can be made in advance and kept warm in the crockpot throughout your event.
- Budget-friendly – Chicken wings are an affordable protein option, and using a slow cooker means you don’t need any fancy equipment or expensive ingredients.
- Fall-off-the-bone tender – The slow cooking process makes these wings incredibly tender while still maintaining that classic buffalo wing flavor everyone loves.
- Customizable heat level – You can easily adjust the amount of buffalo sauce to make them as mild or spicy as you prefer, making them perfect for any crowd.
What Kind of Chicken Wings Should I Use?
You can use either fresh or frozen wings for this crockpot recipe, though fresh wings will give you a bit more control over the preparation. When shopping, you’ll typically find wings sold either whole or already split into drumettes and flats (also called wingettes) – either option works great, but pre-split wings save you some prep time. If you’re using frozen wings, make sure they’re completely thawed before cooking to ensure even heating. For the best results, look for meaty wings that are plump and have a pinkish color with no dark spots or bruising. If you’re buying whole wings and planning to split them yourself, just cut through the joint between the drumette and flat, and don’t forget to remove the wing tip.
Options for Substitutions
Need to switch things up with this wing recipe? Here are some helpful substitutions you can try:
- Buffalo sauce: If Buffalo sauce isn’t your thing, try BBQ sauce, teriyaki sauce, or even a mix of honey and sriracha. Just keep the amount the same. For a lower-heat option, mix regular hot sauce with melted butter in a 2:1 ratio.
- Brown sugar: You can swap brown sugar with honey, maple syrup, or regular white sugar. If using honey or maple syrup, start with 3 tablespoons since they’re sweeter than brown sugar.
- Fresh garlic: No fresh garlic? Use 1 teaspoon of garlic powder instead. It works just as well in slow cooker recipes.
- Onion: Feel free to use 1 tablespoon of onion powder if you’re out of fresh onions. Red or white onions work fine too.
- Ranch/blue cheese dressing: Try Greek yogurt mixed with ranch seasoning, or make a quick dip with sour cream and herbs. You could also go with honey mustard if you’re not a fan of creamy dressings.
- Carrot and celery sticks: These are optional – you can skip them or swap with cucumber sticks, bell pepper strips, or any fresh veggie you like for dipping.
Watch Out for These Mistakes While Cooking
The biggest mistake when making crockpot chicken wings is overcrowding the slow cooker, which can lead to uneven cooking and steamed rather than tender wings – arrange them in no more than two layers for the best results. A common error is adding all the Buffalo sauce at the beginning, which can make the wings too saucy and prevent them from developing that perfect texture – instead, use just enough sauce to coat during cooking and save the rest for tossing at the end. To avoid soggy wings, don’t skip the essential step of broiling them for 3-5 minutes per side after slow cooking, as this creates that irresistible crispy exterior while maintaining the juicy interior. For the best flavor development, make sure to place the chopped onions and minced garlic underneath the wings rather than on top, allowing their flavors to infuse upward throughout the cooking process.
What to Serve With Chicken Wings?
These saucy crockpot wings are perfect for game day snacking and pair wonderfully with all the classic wing accompaniments! The traditional combo of celery and carrot sticks with ranch or blue cheese dressing is already included in the recipe, but you might want to add some crispy french fries or potato wedges to round out the meal. For a crowd-pleasing spread, I like to put out some mac and cheese or a creamy coleslaw on the side – both help balance out the spicy Buffalo sauce. If you’re hosting a party, consider adding some corn on the cob or a simple green salad to give folks some lighter options alongside these finger-licking wings.
Storage Instructions
Keep Fresh: Got leftover wings? Place them in an airtight container and pop them in the fridge for up to 4 days. I like to keep the extra sauce separate so the wings don’t get too soggy – this way you can add more when you’re ready to eat!
Freeze: These wings freeze really well! Let them cool completely, then place them in a freezer-safe container or zip-top bag. They’ll stay good for up to 3 months. Pro tip: freeze them in portions you’ll actually eat, so you don’t have to thaw the whole batch at once.
Warm Up: To get your wings crispy again, pop them in the oven at 350°F for about 10-15 minutes, or until they’re heated through. You can also use an air fryer for 5-7 minutes at 375°F for extra crispiness. Add a fresh coating of warm buffalo sauce before serving, and they’ll taste just like fresh!
| Preparation Time | 10-15 minutes |
| Cooking Time | 150-180 minutes |
| Total Time | 160-195 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3500
- Protein: 200-220 g
- Fat: 220-250 g
- Carbohydrates: 150-175 g
Ingredients
- 4 pounds chicken wings (fresh or frozen)
- 1 1/2 cups buffalo sauce (with extra for topping)
- 1/4 cup brown sugar
- 1/2 onion (chopped)
- 4 garlic cloves (finely minced)
- Carrot sticks
- Celery sticks
- Ranch or blue cheese dressing
Step 1: Prepare the Buffalo Wing Sauce
Begin by combining all the ingredients for the Buffalo wing sauce in a bowl.
Once mixed thoroughly, set the sauce aside to allow the flavors to meld together.
Step 2: Cook the Wings
Place the chicken wings into a 6-quart slow cooker.
Pour the prepared Buffalo wing sauce over the wings and stir to ensure they are evenly coated.
For frozen wings, cook on high for 2 ½ to 3 hours.
For fresh wings, set the slow cooker to low and cook for 3 hours.
Check to ensure the wings have reached an internal temperature of 165°F for safe consumption.
Step 3: Broil the Wings
Once the wings are fully cooked, remove them from the slow cooker using tongs or a slotted spoon, and place them on a foil-lined pan.
Discard the liquid from the slow cooker.
Preheat your broiler to high.
Brush the wings with additional Buffalo sauce for extra flavor.
Broil the wings until they are lightly browned and crisp, which should take about 5 minutes per side.
Step 4: Serve and Enjoy
Once the wings are browned to your desired level of crispiness, remove them from the broiler.
Serve the wings with celery sticks, carrot sticks, extra Buffalo sauce, and Litehouse Homestyle Ranch for dipping.
Enjoy your spicy and flavorful Buffalo wings!