Slow Cooker Chicken Wings

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor.

Course Appetizer

Cuisine American

Keyword crockpot, slow cooker, wings

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 540kcal

Author Mike

Equipment

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips discarded
Buffalo wing sauce from below or use 1 cup store-bought

For the Buffalo wing sauce

10 tablespoons unsalted butter 1 stick plus 2 more tablespoons
1 ½ cups hot sauce
2 tablespoon white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder

Instructions

For the wings

Place the wings into the bottom of your slow cooker.
Add HALF of the sauce.
Cook on high for one hour.
Heat your oven to 400 F.
Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
Place in the oven for 30 minutes.
Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.

For the Buffalo wing sauce

Place the butter in a small saucepan over medium heat.
Once the butter is melted add the remaining ingredients.
Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
Remove from heat and let cool before using.

Notes

Optionally, turn on the broiler for the last 10 minutes of baking to get a little color and crisp on the wings.

Nutrition