Slow Cooker Buffalo Ranch Wings

I usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?

One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!

So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Slow Cooker Buffalo Ranch WingsAlthough not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.

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Slow Cooker Buffalo Ranch Wings

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Appetizer
Cuisine: American
Servings: 2 -4 servings

Ingredients

  • 2 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1 cup your favorite Buffalo wing sauce
  • 1 packet Ranch dressing mix about 3 tablespoons of homemade
  • Kosher salt and freshly ground black pepper to taste
  • Ranch dressing for serving

Instructions

  • Place the wings into the bottom of your slow cooker.
  • Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
  • Cover and cook on high for 2 1/2 hours - 3 hours until the meat is starting to pull back from the bones.
  • Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under the broiler and broil until just starting to crisp.
  • Let cool slightly then serve with Ranch dressing for dipping.

Joe Montana’s Dry Rub Wings

I don’t know if these really are Joe Montana‘s dry rub wings. Maybe they are. I’m a long time Dallas Cowboy’s fan so it sorta bothers me to say that these are mighty darned good wings.

As much as I do like wings covered in sauce, I’m just as big of a fan of dry wings. Over-the-top sauces can bury the flavors from the chicken and the seasonings. If you can’t taste the chicken, what’s the point of cooking wings to start with?
Joe Montana's Dry Rub WingsThere’s nothing but flavor from Joe Montana’s dry rub wings. Simple flavors. No spiciness (add a good pinch of cayenne if you want some heat). No sweetness (add some brown sugar or honey powder if you prefer a sweeter wing). Just great flavor that anyone will love.

These wings are dry marinated in the rub just before cooking. After they are done, the wings are tossed in a little more rub. You get the rub in every bite.

Also try my Buffalo ranch and smoky chipotle dry rubbed wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Joe Montana's Dry Rub Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil

For the rub

  • 1 teaspoon Lawry's Seasoned Salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

Brown Sugar Curry Wings

Anita isn’t a fan of curry. That’s why I made these brown sugar curry wings for my lunch while she was at work. Score for me, because I loved the combination of sweetness and the curry. These wings need no sauce.

I went ahead and made a big batch of the spice mix in anticipation of making brown sugar curry wings a few days in a row. It’s a good thing that I did because I did end up having them a few times in one week. Don’t judge me.Brown Sugar Curry WingsWhat would I change about these brown sugar curry wings? Yeah, nothing. Ok, maybe I’d add a bit more curry. That’s it. No sauce required, so brine, no nothing. Just cook up some wings (I deep fried mine) and sprinkle with the mix. And devour.

Buffalo Wild Wings makes a crazy good Thai curry wing sauce. You can find my copycat of their sauce here.

If you love the flavor of curry also try my homemade curry Shake’N Bake mix.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Brown Sugar Curry Wings

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 -8 servings

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 3 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons brown sugar
  • 1/4 cup curry powder

Instructions

Meijer Mango Habanero Wing Sauce

I admit, I might have been a little worried when I first opened a bottle of Meijer’s Mango Habanero wing sauce to take a taste. You don’t mess around with habaneros. As much as I’m a fan of spicy food, habaneros can actually just hurt.

Well, my fears were unfounded because the heat is tamed perfectly by sweet mangoes. Yeah, oh yeah, there’s still a spicy kick, but it’s spot-on perfect. Like the other Meijer wing sauces I’ve tried, I found it to be perfect!
Meijer Mango Habanero Wing SauceBesides great flavors (like this Mango Habanero wing sauce) and perfect consistency (you don’t want your wing sauce ending up in a puddle at the bottom of your plate), Meijer’s wing sauces are all all-natural. No weird stuff makes for better wings!

Also try Meijer’s Medium Buffalo wing sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Meijer Mango Habanero Wing Sauce

Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste
  • Meijer Mango Habanero Wing Sauce

Instructions

Five-Alarm Buffalo Wings

I love savory chicken wings. I love sweet chicken wings. And I love wings that are a bit spicy. For me that usually means not super spicy. Well, I made an exception to that rule with these Five-Alarm Buffalo wings. I’m not sure what possessed me to do it, but I woke up one morning and decided I was going to make the hottest wings I could stand so I did. And you know what? I was totally surprised by just how much I loved them!
Five-Alarm Buffalo WingsIf you want to tame back the heat on these five-alarm Buffalo wings just cut back on the habanero hot sauce. I went full-bore. Yeah, they were spicy and my eyes may have watered a bit but they were TASTY! Usually my argument against things super hot is that the spiciness hides the flavors. Not so on these wings. I’d make them again. And I’d have plenty of Ranch dressing around for dipping…

Also try my kicked-up Fire-Eater Habanero wings. For a little mellower but still crazy-good wing, try my Buffalo Supreme wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Five-Alarm Buffalo Wings

Note: I like my Buffalo wings saucy, you might end up with leftover sauce. That's not a bad thing.
Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the Five-Alarm Buffalo sauce

  • 1 1/2 sticks unsalted butter melted
  • 1/2 cup Buffalo wing hot sauce
  • 1/2 cup habanero hot sauce
  • 2 teaspoons cayenne pepper

Instructions

For the sauce

  • Combine ingredients in a sauce pan over low heat. Keep warm until ready to use.

Legend Larry’s Bacon BBQ Wings

Legend Larry’s Bacon BBQ wing sauce is not the first bottle of sauce I’ve tried from Legend Larry’s. And it won’t be the last, either. Every flavor is just spot-on fantastic. Some are mild, some are hot and some are very hot. Bacon BBQ is somewhere in the middle the heat scale, combining a great smoky BBQ sauce with bacon deliciousness. No doubt it’d be fantastic on pulled pork or ribs, too, but for me, it’s a winner-winner on wings.
Legend Larry's Bacon BBQ WingsI’m a wing addict. I often find myself just staring at the pics of the wings I’ve made. Wings tossed in Legend Larry’s Bacon BBQ sauce are a good example. Just look at that up there. Each and every bite nothing but delicious. That’s why I love wings so much.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Legend Larry's Bacon BBQ Wings

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste
  • Legend Larry's Bacon BBQ wing sauce to taste

Instructions

Copycat Buffalo Wild Wings Thai Curry Wings

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a copycat of BW3’s sauce, and here it is. Now I can lick the sauce off the wings in the privacy of my own home!
Copycat Buffalo Wild Wings Thai Curry WingsI could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save.

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

Also try my copycats of BW3s spicy garlic and Parmesan garlic wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Copycat Buffalo Wild Wings Thai Curry Wings

You might end up with leftover sauce. That's a good thing.
Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Servings: 6 -8 servings

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the Wing Sauce

  • 12-24 Thai peppers see my note
  • 1 5 ounce bottle green pepper Tabasco sauce
  • 1 8 ounce can lite coconut milk
  • 1/2 cup lime juice
  • 1/2 cup non-fat plain yogurt
  • 1/4 cup more or less, to taste ginger paste
  • 2 packages Shan chicken white karahi mix found in the Pakistani section of your grocery store

Instructions

  • Place wings in a large resealable baggie or container.
  • Add the oil, salt and pepper. Seal and toss to coat.
  • Refrigerate for 4-8 hours.
  • Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  • Toss wings with sauce before serving.

For the sauce (start cooking when you start the wings)

  • Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
  • Place the peppers and remaining ingredients into a saucepan over medium heat.
  • Stir until the ingredients are combined.
  • Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.
  • NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or seranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

Copycat Buffalo Wild Wings Parmesan Garlic Wings

I love any restaurant, chain or not, that serves chicken wings. I have my favorites for sure, and Buffalo Wild Wings is one of them. BW3s Parmesan garlic wings are to die for. It’s creamy, a little nutty thanks to the Parmesan cheese, and definitely packed with garlic. This copycat of the Buffalo Wild Wings Parmesan garlic wings is spot-on crazy good. I absolutely could not stop eating it. So much so that I made wings covered in the Parmesan garlic sauce two days in a row. Is that wrong?

Copycat Buffalo Wild Wings Parmesan Garlic WingsI say without hesitation that you should double the amount of sauce. It’s not so much that you need to drown the wings in it, no. It’s because it’s good on sandwiches and subs too. Crazy garlicky good.

Also try my copycat of BW3s spicy garlic and Thai curry wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
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Copycat Buffalo Wild Wings Parmesan Garlic Wings

Note: Make the sauce a day ahead so that the flavors get time to 'get happy'.
Prep Time12 hrs
Cook Time45 mins
Total Time12 hrs 45 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the sauce

  • 1 medium head garlic
  • Olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon corn syrup
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

For the sauce

  • Heat your oven to 350 F.
  • Cut the bottom of the head of the garlic off. Drizzle with just a bit of oil then wrap in foil. Place in the oven for 30 minutes or until softened.
  • Remove the garlic from the foil and let cool slightly. Squeeze the head to extract the garlic cloves. Transfer to a blender or small food chopper.
  • Add the remaining ingredients.
  • Pulse a few times until smooth and the garlic has been chopped.
  • Refrigerate overnight before using.