Game day—or any day—is perfect for these Crockpot Buffalo Wings. They deliver big flavor with minimal mess and plenty of convenience when you want hot, saucy wings without spending all day at the stove.
If you love buffalo wings but dislike the splatter and fuss of frying, the slow cooker method is a winner. This Crockpot Buffalo Wings recipe makes it easy to prepare juicy, saucy wings ahead of time and finish them with a crisp in the oven just before serving. The crockpot keeps the wings warm for serving during parties or game-day gatherings, and the two-step sauce approach—cooking sauce plus a finishing glaze—builds depth of flavor.
Serve these wings with blue cheese or ranch dressing and some crunchy celery sticks for a classic pairing. Below you’ll find the full ingredient list and step-by-step instructions, along with helpful tips, serving suggestions, and storage advice to get the best results every time.
Crockpot Buffalo Wings
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4 30
4 30
Ingredients
- 4 lb frozen chicken wing sections , thawed
- 12 oz hot pepper sauce (like Frank’s RedHot®)
- 1/2 cup butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoon dried oregano
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
Finishing Sauce
- 1/2 cup butter
- 12 oz hot pepper sauce such as Frank’s RedHot®
Instructions
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In a medium saucepan, combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes to blend the flavors.
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Place the thawed chicken wing sections into the slow cooker. Pour the sauce mixture evenly over the wings, tossing gently if needed to coat.
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Cook the wings on High for 2 hours. After that time, reduce the heat to Low and cook for 2 more hours until the meat is tender and the sauce has infused the wings.
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About 15 minutes before they are done, preheat the oven to 400 degrees F (200 degrees C). Lightly grease several baking sheets or line with foil for easier cleanup.
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Spread the wings across the prepared baking sheets in a single layer and bake in the preheated oven until the skin is crisp and lightly browned, about 20 minutes. This finishing step adds the classic crisp texture wings are known for.
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While the wings are crisping, melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until slightly thickened, about 20 minutes. Brush this finishing sauce onto the wings just before serving for an extra glossy, spicy coating.
Tips, Variations, and Serving Suggestions
These slow cooker buffalo wings are flexible and forgiving. Use the following ideas to tailor the recipe to your taste or schedule:
- Make-ahead: Cook the wings in the crockpot earlier in the day and keep the crockpot on Warm. Crisp them in the oven just before guests arrive for the best texture.
- Heat level: Adjust spiciness by choosing a milder hot sauce, reducing the amount, or adding a tablespoon of honey to the finishing sauce for a touch of sweetness.
- Extra crisp: For an even crispier finish, broil the wings for the last 2–3 minutes while watching closely so they don’t burn.
- Serving: Offer blue cheese or ranch dressing and fresh celery sticks on the side. Citrus wedges can brighten the heat if you like a tangy contrast.
- Alternative finishes: Toss the wings in a honey-garlic glaze or a barbecue sauce instead of the finishing buffalo sauce for a different flavor profile.
Storage and Reheating
- Refrigerate: Store cooled wings in an airtight container for up to 3–4 days.
- Reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes to regain crispness, or warm gently in the microwave and then broil briefly to restore texture.
- Freeze cooked wings for up to 2 months; thaw overnight in the refrigerator before reheating.
More Crockpot Chicken Recipes
- Crockpot Buffalo Chicken Dip
- Crock Pot Honey Garlic Chicken Recipe
- The Best Crock Pot Pulled Chicken