Slow Cooker Buffalo Wings Recipe: Best Easy Game Day Appetizer

Name: Slow Cooker Buffalo Wings
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 1/2 pounds chicken wings, split at joints, tips removed; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika (optional); 1 cup hot sauce (Frank’s RedHot recommended); 4 tablespoons unsalted butter, melted; 2 tablespoons honey or brown sugar (optional); 1 tablespoon apple cider vinegar; 1/2 teaspoon onion powder; Celery sticks, for serving; Carrot sticks, for serving (optional); Ranch or blue cheese dressing, for dipping

Posted on August 21, 2025

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The aroma of spicy, buttery buffalo sauce swirling through my kitchen instantly tells me it’s game day. I still remember the first time I made slow cooker buffalo wings—my friends gathered around, drawn by that unmistakable scent. Honestly, it was a last-minute decision. I’d run out of oven space, grabbed my trusty slow cooker, and hoped for the best. The result? Wings so tender they practically fell off the bone, and the flavor was intense—just the way buffalo wings should be. I’ve made this slow cooker buffalo wings recipe countless times since, and it’s never let me down. Whether you’re hosting a Super Bowl bash, a backyard party, or just want a fuss-free dinner, these wings are packed with flavor and ridiculously easy.

What makes this recipe a winner isn’t just the convenience. The slow cooker does all the work, soaking the wings in that iconic buffalo sauce and yielding perfectly juicy, melt-in-your-mouth goodness. Plus, thanks to the gentle cooking process, every bite is tender without any dry spots (and let’s face it, dry wings are a disappointment). If you’re craving finger-licking, saucy wings but hate the mess and babysitting of deep frying, this is your ticket. As someone who’s tested just about every wing method out there, I can say these slow cooker buffalo wings are my go-to for both flavor and simplicity.

So, whether you’re cooking for a crowd or just want to treat yourself, try this slow cooker buffalo wings recipe. You’ll get all the classic flavor and spice, with barely any effort. It’s a lifesaver for busy families, college students, and anyone who loves a good football snack. Let’s get saucy!

Why You’ll Love This Recipe

Let me tell you—after dozens of batches, these slow cooker buffalo wings have earned their place in my kitchen hall of fame. I’ve tweaked and retested until I found the sweet spot where spicy meets buttery and the wings are so tender you barely need a napkin. If you’re after a recipe that’s both easy and delivers big on taste, this is it.

Quick & Easy: Prep takes just minutes, and the slow cooker does the rest. Perfect for busy weeknights, game days, or last-minute gatherings.
Simple Ingredients: You’ll find everything at your local grocery store—no fancy stuff required. Most likely, you have these in your pantry already.
Perfect for Parties: Whether it’s a football viewing party, birthday, or casual get-together, these wings disappear fast. They’re the ultimate crowd-pleaser.
Family Approved: Kids love them (just dial down the spice if needed), and adults rave about the bold flavor.
Unbelievably Delicious: The slow cooking infuses every bite with saucy goodness, and the wings stay juicy but never greasy.

So what sets this slow cooker buffalo wings recipe apart? For one, the slow cooking method means all that spicy, tangy sauce seeps deep into the meat—no dry, bland wings here. I always blend my buffalo sauce with a touch of butter for the perfect creamy texture, and a dash of garlic powder gives it a savory kick. If you want restaurant-style wings without the hassle, this is the way to go. Plus, you can finish them under the broiler for that irresistible crispy skin (trust me, it’s worth the extra two minutes).

Making these wings is about more than just taste. They bring people together—whether it’s family, friends, or neighbors dropping by for the big game. There’s something about piling up a platter of saucy buffalo wings that makes any occasion special. And you know, there’s zero stress because the slow cooker keeps things hands-off. I’ve served these at birthday parties, potlucks, and even as a weeknight treat when I need comfort food with a kick. If you love bold flavor and easy prep, this recipe is for you.

Ingredients Needed

This slow cooker buffalo wings recipe keeps things simple, but every ingredient packs a punch. Here’s what you’ll need to create flavor-packed wings that never disappoint:

For the wings:
- 2 1/2 pounds (1.1 kg) chicken wings, split at joints, tips removed (fresh or thawed—drumettes and flats work best)
- 1 teaspoon salt (I prefer fine sea salt for even coverage)
- 1/2 teaspoon black pepper (freshly ground for more kick)
- 1/2 teaspoon garlic powder (adds savory depth)
- 1/2 teaspoon smoked paprika (optional, for subtle smokiness)
For the buffalo sauce:
- 1 cup (240 ml) hot sauce (Frank’s RedHot is classic, but any favorite works)
- 4 tablespoons (60 g) unsalted butter, melted (for creamy richness)
- 2 tablespoons (30 ml) honey or brown sugar (optional, for a touch of sweetness)
- 1 tablespoon (15 ml) apple cider vinegar (for tang)
- 1/2 teaspoon onion powder (extra flavor)
For serving:
- Celery sticks (classic pairing, adds crunch)
- Carrot sticks (optional, nice for balance)
- Ranch or blue cheese dressing (for dipping—Ken’s Steakhouse is my go-to)

Ingredient notes & substitutions:

Don’t have Frank’s? Try Texas Pete or Cholula. The flavor will be slightly different, but still delicious.
Butter can be swapped for vegan butter if you’re dairy-free.
If you want it spicier, add a pinch of cayenne pepper or extra hot sauce.
For gluten-free wings, double-check that your hot sauce is certified gluten-free.
Honey is optional, but it helps mellow the spice for picky eaters.
Small, fresh wings cook best. Frozen work too—just thaw them first for even cooking.
Smoked paprika isn’t essential, but it adds a nice depth if you have it.

I’ve tried plenty of brands and combinations over the years, and honestly, Frank’s RedHot always gives me that classic buffalo flavor. For the butter, stick with unsalted so you can control the saltiness. And for a healthier twist, you can swap in coconut oil (but the flavor profile will change a bit). These ingredients are all about bold, crave-worthy taste without fuss.

Equipment Needed

You don’t need much to make these slow cooker buffalo wings—just a few kitchen basics and maybe a broiler if you want crispy skin.

Slow Cooker (4-6 quart): The star of the show! I use my classic Crock-Pot, but any brand works. If you only have a smaller slow cooker, just cook in batches.
Tongs: For turning and serving the wings. Silicone-tipped ones make cleanup easier.
Mixing Bowl: To whisk the buffalo sauce together. Any medium bowl works.
Broiler or Oven (optional): If you want crispy skin, a quick broil after cooking does wonders. A baking sheet lined with foil or parchment is handy.
Aluminum Foil or Parchment Paper: For lining your baking sheet (makes cleanup a breeze).
Measuring Spoons and Cups: For accuracy—especially with the sauce!

If you don’t have a slow cooker, you can use a Dutch oven on low heat (just watch it closer). I’ve tried making wings in everything from Instant Pots to air fryers, but the slow cooker wins for flavor and ease. For budget options, check thrift stores for slow cookers—they’re everywhere! And keep those tongs handy; they make flipping and plating wings way less messy.

Preparation Method

Ready to make the best slow cooker buffalo wings? Here’s how I do it, step by step—complete with tips for getting the juiciest, most flavorful wings ever.

Prep the wings: Pat the chicken wings dry with paper towels. (Moisture leads to soggy skin, so don’t skip this.) Place wings in a large mixing bowl.
Season: Sprinkle salt, pepper, garlic powder, and smoked paprika over the wings. Toss well until evenly coated.
Arrange in slow cooker: Layer wings in the slow cooker. Try not to overcrowd—if stacking, arrange them evenly for better sauce coverage.
Make the buffalo sauce: In a mixing bowl, whisk together hot sauce, melted butter, honey, apple cider vinegar, and onion powder until smooth.
Pour sauce over wings: Drizzle buffalo sauce over the wings, making sure every wing gets some love. Stir gently to coat if needed.
Cook: Cover and cook on low for 3-4 hours or high for 2-2.5 hours. Wings are done when they’re tender and the meat pulls away from the bone easily. (You’ll notice a mouthwatering aroma about halfway through—don’t peek too often!)
Optional—crisp the skin: If you want crispy wings, preheat your broiler to high. Line a baking sheet with foil or parchment. Transfer cooked wings to the sheet and broil for 2-3 minutes per side, until golden and slightly charred. Watch closely—they crisp up fast!
Rest and toss: Let wings rest for 5 minutes. Toss them in a bit more buffalo sauce if you want extra flavor.
Serve: Arrange wings on a platter. Add celery and carrot sticks, plus your favorite dipping sauce. Dive in!

Troubleshooting: If your wings seem watery, remove excess liquid before broiling. If the skin isn’t crispy enough, broil a minute longer—but don’t walk away, or they’ll burn. You can also add a little cornstarch to the sauce for extra stickiness.

Preparation notes: For efficiency, prep your sauce while the wings are seasoning. I sometimes make extra buffalo sauce for dipping—it’s always a hit. The slow cooker keeps the wings juicy, but broiling gives you that classic pub-style finish. Don’t be afraid to adjust the spice level based on your crew’s preferences!

Cooking Tips & Techniques

Making slow cooker buffalo wings is pretty straightforward, but I’ve picked up some tricks over years of trial and error. Here’s how to get them just right:

Pat wings dry: This is key. If the wings are wet, the sauce slides off and the skin stays soggy.
Don’t overcrowd: If you pile too many wings in, the ones on the bottom can get mushy. Spread them out as evenly as you can.
Use real butter: Margarine or oil won’t give you the same creamy, rich buffalo sauce. Trust me, I’ve tried—and regretted it.
Broil for crunch: The broiler step is optional, but it makes a huge difference for texture. Just watch closely so you don’t char them.
Make extra sauce: People always ask for more sauce. I double the buffalo sauce recipe and save half for dipping.
Test for doneness: The meat should pull away from the bone with gentle pressure. If it’s tough, cook 30 minutes longer.
Multitasking: Prep your dipping sauces and veggie sides while the wings cook. That way, everything’s ready at once.
Flavor layering: Toss the wings in fresh buffalo sauce after broiling for even more punch.

Honestly, I’ve made every mistake—wings too watery, sauce too spicy, skin not crispy enough. But these little tweaks mean you get restaurant-quality results every time. If you’re a wing fanatic, you’ll appreciate how the slow cooker locks in flavor, and the broiler brings that perfect finish. Don’t skip the resting step—it lets the juices settle, so your wings stay moist.

Variations & Adaptations

One of the best things about slow cooker buffalo wings is how easy it is to customize! Whether you’re working around allergies or just want to switch up the flavors, here’s how you can make these wings your own:

Dietary adaptations:
- Make it dairy-free by substituting vegan butter.
- For gluten-free wings, double-check your hot sauce and seasonings.
- Low-carb? Skip the honey or brown sugar—these wings are still packed with flavor.
Seasonal twists:
- Try adding a tablespoon of maple syrup in fall for a sweet-spicy kick.
- Swap buffalo sauce for BBQ sauce in summer for smoky, sticky wings.
Flavor variations:
- Add a little grated ginger and sriracha to the sauce for an Asian-inspired spin.
- Mix in ranch seasoning for “ranch buffalo” wings.
- Use lemon pepper seasoning instead of buffalo sauce for a milder, zesty wing.
Different cooking methods:
- Use an air fryer to finish the wings for extra crispiness.
- Oven-bake the wings at 425°F (220°C) for 10 minutes after slow cooking.

Personally, I love tossing a handful of chopped cilantro on my buffalo wings for freshness. You can easily swap carrot sticks for cucumber slices, and if someone in your family can’t handle spice, just use half the hot sauce and double the butter. The possibilities are endless—it’s all about making these wings fit your style!

Serving & Storage Suggestions

To make your slow cooker buffalo wings shine, serve them hot and saucy, straight from the slow cooker or fresh out of the broiler. I like to pile them high on a big serving platter, surrounded by celery and carrot sticks. A drizzle of extra buffalo sauce and a sprinkle of chives or parsley adds color and flavor.

Pair these wings with cold drinks—beer, lemonade, or even iced tea. They work great as a main dish for game day, or as a hearty appetizer alongside sliders, nachos, or potato wedges. For dipping, ranch or blue cheese dressing is a must (I’m partial to chunky blue cheese myself). If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days.

To reheat, place wings on a baking sheet and warm in the oven at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes (but they won’t be as crispy). You can also freeze cooked wings for up to 2 months—just thaw and reheat as above. The flavors deepen after a day, making leftovers almost better than the first round!

Nutritional Information & Benefits

Each serving (about 5 wings) of slow cooker buffalo wings provides roughly:

Calories: 230
Protein: 22g
Fat: 14g
Carbs: 3g
Sodium: 680mg

Chicken wings are a great source of protein, and using the slow cooker keeps them moist without needing extra oil. The buffalo sauce delivers flavor without piling on excess fat or sugar. If you go easy on the dipping sauce, these can fit into many healthy eating plans (even low-carb and gluten-free diets).

Just a heads up: wings do contain common allergens like dairy (from butter) and, depending on your sauce, possibly gluten. Always check labels if you’re cooking for someone with allergies. For me, these wings fit perfectly into my wellness routine—protein-packed, satisfying, and way less greasy than fried wings.

Conclusion

There’s a reason slow cooker buffalo wings are my go-to for game days, parties, and cozy nights in. They’re easy, packed with flavor, and guaranteed to please a crowd. You don’t have to be a pro chef—just let your slow cooker do the magic, and watch everyone go back for seconds.

I hope you’ll try this recipe and make it your own—swap the sauce, tweak the spices, or serve with your favorite sides. Personally, I love seeing people’s faces light up at that first spicy, buttery bite. It’s comfort food, party food, and weeknight dinner all rolled into one.

If you enjoyed these slow cooker buffalo wings, leave a comment below, share with your friends, or tag me with your own twist! I’d love to hear how you make them yours. Here’s to good food, great company, and wings that never disappoint!

Frequently Asked Questions

How do I make slow cooker buffalo wings crispy?

Just pop the cooked wings under the broiler for 2-3 minutes per side. This step makes the skin golden and crispy—don’t skip it if you want that classic wing texture!

Can I use frozen chicken wings?

Yes, but thaw them first for best results. Frozen wings can release extra moisture, so pat them dry before seasoning.

Is it possible to make these wings less spicy?

Absolutely! Use mild hot sauce, add more butter, or skip the cayenne. You can even mix in a little ranch dressing to mellow the heat.

How long will leftover buffalo wings keep?

Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven for best texture.

What dipping sauces go best with buffalo wings?

Ranch and blue cheese are classic options. For something different, try honey mustard or chipotle mayo!

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