Crock Pot chicken wings have a spicy Buffalo sauce for a fantastic snack or light meal. Make this slow cooker recipe for game day parties!

Crockpot Buffalo Chicken Wings are one of our favorite ways to enjoy wings. If you're a fan of Buffalo flavor, I have a few more recipes that you need to try.

Buffalo Chicken Dip is an incredibly cheesy and addicting recipe that is very easy to make! It will become the highlight of any party!

This Spicy Chicken Buffalo Chicken Burger recipe is the fusion of hot buffalo style chicken and a burger. It is truly the best of both worlds.

And, you have got to try my Buffalo Chicken Meatballs . You are going to love this recipe that is perfect for game day AND dinner.

How To Make Crockpot Chicken Wings These Crock Pot Hot Wings couldn't be easier to make. It takes only a few minutes of preparation and your slow cooker does the rest of the work.

Add ingredients to the slow cooker and cook the wings. First, you will need to add all of the ingredients to your 5-quart crock pot and mix them well. You can use a liner to make clean up after dinner easier.Then, cook according to the recipe instructions below. Transfer wings to a baking sheet. Next, you will remove the meat from the crockpot and place it on a cooking sheet that is lined with foil. Bake in the oven to finish. Finally, brush them with the glaze and bake in the oven until they are caramelized. These Crock Pot Hot Wings couldn't be easier to make. It takes only a few minutes of preparation and your slow cooker does the rest of the work.

Is it okay to cook raw chicken in a crock pot?



Yes, you can put raw poultry into your slow cooker. Just keep in mind that it won't have the golden color it gets when you heat it in the oven.

If you are concerned with the safety of cooking frozen food in a slow cooker, you can thaw the wings in the refrigerator and then cook according to the 'fresh wings' cook times.

Can you reheat Buffalo chicken wings in a crock pot?



In addition to frozen meat, you should also not use your crockpot to reheat leftovers. This is because it takes too long to heat up.

As a result, it can present food safety concerns. Instead, heat them up in the microwave, your oven, or in a pot on the stove.

Can the wing sauce be frozen?



Yes, you can freeze the wing sauce to use again if you want to. Just place it in a freezer-proof container with a tightly fitting lid. It will stay good for up to 6 months.

When you want to use it again, let it defrost in the refrigerator overnight. Then, use it as directed in the recipe instructions.

Tools needed

Slow Cooker - This is one of my favorite kitchen appliances, especially during the fall and winter! It's just so convenient to have a meal ready to eat when I’m too tired to cook.

- This is one of my favorite kitchen appliances, especially during the fall and winter! It's just so convenient to have a meal ready to eat when I’m too tired to cook. Rimmed Baking Sheet

Slow Cooker Liners

Tips for the Best CrockPot Buffalo Chicken Wings Here are a few tips for success.

Instead of cooking the sauce down by boiling it, you can mix up 2 tablespoons of cornstarch and 2 tablespoons of water in a resealable container and shake it really well. Pour that slurry into the crockpot, then cook an additional 30 minutes on high.

Use low heat when using your crockpot to cook the wings. If you heat them on the high setting, it can cause them to become dry.

How to thicken the sauce



If you like a thick sauce coating (as seen in photos), transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.

Then brush or drizzle the sauce over the wings.

This is one of our favorite sauces to use on poultry. And, it can also be used when you bake or grill your meat.

Simply make up a container and store it in the refrigerator until you need it. It will stay good for up to one week.

Using fresh wings We start with frozen chicken drumettes but you can use fresh bone-in wings as well. This recipe is made with a bag of frozen drumettes that are added frozen to the CrockPot.

Instead, if you use fresh poultry, just cook them for a little less time. The total cook time will be 3-4 hours on low or 1 to 2 hours on high if you start with fresh poultry.

Enjoy!

With love from our simple kitchen to yours.

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Yield: 999

Author: Donna Elick Print

With Image Without Image Crock Pot Chicken Wings (Buffalo) Crock Pot chicken wings have a spicy Buffalo sauce for a fantastic snack or light meal. Make this slow cooker recipe for game day parties! Prep time: 5 M Cook time: 3 Hours Total time: 3 H & 5 M Ingredients 4 pounds chicken wing drumettes, frozen

1 cup buffalo sauce (I used Frank’s)

2 tablespoons unsalted butter

6 tablespoons honey Instructions In a 5 quart slow cooker on low add buffalo sauce, butter and honey. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on low 6-8 hours or high for 3-4 hours. Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings. Set oven to broil. Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize. Remove from oven, serve and enjoy. DONNA'S NOTES If you like a thick sauce coating (as seen in photos), transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally. Then brush or drizzle the sauce over the wings. Layer the sauce on the wings by coating the wings with sauce, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized. You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high. Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high. http://www.theslowroasteditalian.com/2014/02/simple-crock-pot-buffalo-chicken-wings-recipe.html

Copyright ©2014 The Slow Roasted Italian – All rights reserved. Recipe developed by Donna Elick for The Slow Roasted Italian Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published February 2014, updated and republished September 2020

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