Name: Slow Cooker Buffalo Wings
Prep time: 15 min
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 3 lbs chicken wings, party style, patted dry; 1 cup buffalo sauce (store-bought or homemade); 2 tablespoons unsalted butter, melted; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; Fresh parsley, chopped, for garnish (optional); Ranch or blue cheese dressing, for serving (optional); Celery sticks and carrot sticks, for serving (optional)

Get ready for the very best buffalo wings you'll ever taste-all thanks to the magic of your slow cooker! These Slow Cooker Buffalo Wings are outrageously juicy, mouthwatering, and loaded with bold buffalo flavor.

What makes them truly special? The slow cooking process guarantees fall-off-the-bone tenderness, while a quick broil at the end gives you that crave-worthy crispy finish. No messy deep-frying, just spicy, saucy perfection every time.

They're a must-try for game day, potlucks, or any time you want to impress a crowd with minimal effort. Seriously, these wings practically make themselves!

Buffalo wings have always been a party staple in our house, and this version is my go-to when I want maximum flavor with minimum fuss.

Buffalo wings piled high on a platter, glistening with spicy sauce and sprinkled with fresh herbs

Why You'll Love This Recipe

Effortless prep-just toss everything in the slow cooker and go
Extra-juicy wings with perfectly tender meat
Bold, zesty buffalo flavor with customizable spice
Crowd-pleaser for parties, game day, or family dinners

Key Ingredients for Slow Cooker Buffalo Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Wings

These are the heart of the recipe! Choose party-style chicken wings (already separated into drumettes and flats) for convenience. If using whole wings, be sure to trim and separate them. Fresh or thawed frozen wings both work, but patting them dry before cooking ensures they soak up all the bold flavors.

Buffalo Sauce

The essential, spicy-savory coating that makes buffalo wings iconic. Store-bought buffalo sauce is super convenient, but you can also make your own using hot sauce (like Frank's RedHot), melted butter, and seasonings. Adjust the sauce for your spice preference-mild, medium, or extra spicy.

Garlic Powder

Garlic powder adds a savory depth and is an easy way to boost flavor quickly. You can substitute with freshly minced garlic, but garlic powder distributes more evenly through the sauce. If you want a twist, try onion powder as well!

Butter

A little melted butter makes the sauce rich and ensures it beautifully coats each wing. Use unsalted butter for control over saltiness. Ghee or plant-based butter alternatives also work if you need a dairy-free option.

Fresh Parsley (Optional Garnish)

Chopped parsley sprinkled over the finished wings adds a pop of freshness and color. If you don't have parsley, try sliced green onions or even a pinch of chives for a bright finish.

Slow Cooker Buffalo Wings cooking process

Instructions for Slow Cooker Buffalo Wings

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Wings

Pat the chicken wings dry with paper towels-this helps them get that irresistible golden finish later. If needed, trim and separate the wings into flats and drumettes.

Layer and Season

Arrange the wings in the slow cooker in an even layer. Sprinkle with garlic powder, salt, and black pepper, tossing gently to make sure the seasoning coats all the wings.

Make the Buffalo Sauce

In a bowl, whisk together the buffalo sauce and melted butter until smooth and fully combined. Pour the sauce over the seasoned wings in the slow cooker, tossing gently to coat every piece.

Slow Cook the Wings

Cover and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours. The wings are ready when they're cooked through, juicy, and incredibly tender. (No peeking for at least the first 2 hours!)

Crisp in the Oven

(Optional but highly recommended!) Preheat your broiler and line a baking sheet with foil. Use tongs to transfer the cooked wings to the baking sheet in a single layer. Broil for 2-3 minutes on each side until the skin is golden and slightly crispy-watch closely so they don't burn.

Toss and Serve

Return the wings to a bowl, drizzle with extra buffalo sauce if desired, and toss to coat. Garnish with chopped parsley. Serve hot with ranch or blue cheese dressing, celery sticks, and carrot sticks.

Recipe Variations

Make Them Extra Crispy

For an even crispier finish, dust the raw wings with 1 tablespoon of baking powder (not baking soda) before slow cooking. This helps the skin get extra crackly when broiled at the end.

Go BBQ Style

Not a fan of heat? Swap the buffalo sauce for your favorite barbecue sauce for sweet and smoky BBQ wings. You can even do half-and-half for a flavor variety.

Gluten-Free Option

Great news-these wings are naturally gluten-free as long as your buffalo sauce is certified GF. Double-check any store-bought sauces or make your own to be sure.

Dairy-Free or Paleo

Replace the butter with melted coconut oil, olive oil, or a dairy-free butter substitute for a paleo or dairy-free version. The wings will still be absolutely delicious and just as saucy.

Add a Touch of Honey

Prefer a hint of sweetness? Stir 1-2 tablespoons of honey into the buffalo sauce mixture before pouring over the wings for honey-buffalo flavor.

Serving Suggestions

Pile these spicy, saucy chicken wings high on a platter and serve them with classic sides: crisp celery sticks, crunchy carrot sticks, and a creamy ranch or blue cheese dressing for dipping. For a full meal, pair with potato wedges, coleslaw, or even a simple green salad. A final sprinkle of fresh parsley or sliced green onions adds freshness and makes them party-ready!

Storage and Reheating

Store leftover cooked wings in an airtight container in the refrigerator for up to 4 days. To reheat, place wings on a baking sheet and bake at 375°F for 10-12 minutes until hot and slightly crisp, or microwave in 30-second bursts. For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Slow Cooker Buffalo Wings (FAQ)

Q: Can I use frozen chicken wings straight from the freezer?

A: It's best to thaw wings first for even cooking and maximum flavor absorption. If using frozen, just add an extra 30 minutes to the cook time and drain excess liquid before broiling.

Q: How do I make my wings less spicy?

A: Use a mild buffalo sauce or cut the hot sauce with extra melted butter. You can also toss the cooked wings with half buffalo sauce and half honey for a milder flavor.

Q: Can I make these wings ahead of time for a party?

A: Absolutely! Cook and broil the wings ahead, refrigerate, then reheat in a hot oven or air fryer right before serving for crispy texture.

Ready to wow your guests (or just treat yourself) with outrageously easy, crowd-pleasing wings? Give these Slow Cooker Buffalo Wings a try, and let me know what you think-leave a comment or rating below. I can't wait to hear how yours turn out!

★★★★★ 4.70 from 169 ratings