Crock Pot Chicken Wings
User Reviews
5
Crock Pot Chicken Wings
Description
This recipe uses 4 pounds of chicken wings cooked in a slow cooker with a rich buffalo sauce that combines melted butter, Frank’s hot sauce, Worcestershire sauce, honey, and garlic powder for balanced savory heat and subtle sweetness. The wings are dried and coated in sauce early, then slow cooked on high or low until tender and cooked through to 165°F.
Since slow cooking softens skin, the wings are removed and placed on a foil-lined sheet, brushed with reserved thicker buffalo sauce, then crisped under a hot broiler or in an air fryer. Using a cooling rack during broiling allows air circulation for better crispness. This two-step process yields soft, juicy wings coated in spicy sauce with a crispy finish.
Wings are commonly served alongside fresh celery and carrot sticks paired with blue cheese dressing, which balances the heat and adds creamy contrast. This dish works well as a party appetizer or casual meal.
Frozen wings are not recommended but can be used with adjusted longer cooking times. Alternate BBQ sauce variations can be substituted. The recipe includes tips for air frying and suggests a specific blue cheese dressing brand often found refrigerated.
Ingredients
- 4 lbs. chicken wings
Buffalo Sauce
- 1 ½ butter 12 TBS, salted, sticks form
- 12 oz. hot sauce 1.5 Cups, Frank’s brand
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon honey
- ½ teaspoon garlic powder
For Serving
- celery sticks
- carrot sticks
- blue cheese dressing see notes
Instructions
- Pat the buffalo wings completely dry and add them to the Crock Pot.
- Melt the butter in a small saucepan and remove from heat. Whisk in hot sauce, Worcestershire sauce, honey, and garlic powder. Set ½ cup aside and add the rest to the slow cooker. Stir to combine with the chicken wings.
- Cook on high for 2 hours or on low for 3-4. Don’t cook longer or they will begin to fall apart. They are done when the internal temperature reaches 165 degrees.
- Note: The sauce will thin out as the chicken cooks. We’ll be brushing the wings with reserved sauce which will be nice and thick.
- Crisp them in the Oven: (See notes for air fryer method)
- Use kitchen tongs to remove the wings and set them on a foil-lined baking sheet. Brush the tops with buffalo sauce. Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.
- Preheat oven to a low broil, 450 degrees. Add the wings and cook for 5 minutes, or until the top begins to brown.
- Remove from the oven and brush with more Buffalo sauce. Broil for 5 more minutes or until crisped and slightly browned.
- Serve with blue cheese dressing, carrot sticks, and celery!
Notes
- Frozen wings cause excess water in the sauce; if used, cook longer: 3 hours high or 4-5 hours low.
- Reserve ½ cup sauce for brushing wings after slow cooking to provide a thicker coating before crisping.
- For crispier wings, place them on cooling racks over baking sheets to allow air circulation during broiling.
- Air fryer method: brush wings with sauce, air fry at 400°F for 3-5 minutes, brush with more sauce, then air fry another 3-5 minutes.
- Marie’s Chunky Blue Cheese Dressing is recommended for serving and is usually found in the refrigerated salad dressing section.
- You can substitute your preferred BBQ sauce, saving ½ cup for brushing and adding about 1.5 cups to the slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 1g | 0% |
| Protein | 56g | 112% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 248mg | 83% |
| Sodium | 887mg | 37% |
| Potassium | 472mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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