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These Crockpot Chicken Wings are tender, flavorful, and perfectly fallofthebone delicious. Slow-cooked to juicy perfection and finished with your favorite sauce under the broiler, they make an effortless appetizer or game day snack that everyone will love. The handsoff slow cooker method means you can relax while the wings absorb all the amazing flavors.
I first tried this recipe on a busy weekend and was amazed by how juicy and flavorful the wings turned out. Now whenever friends come over, these are my goto for a nofuss crowdpleaser.
Ingredients
- Chicken wings: fresh or frozen fresh offers the best texture but frozen works fine if thawed or cooked longer
- Buffalo sauce: classic wing sauce for that tangy, spicy kick choose your favorite brand or homemade for a personalized touch
- Tip for quality wings: look for plump pieces with skin intact and avoid any wingettes that look dry or discolored
Instructions
- Sear and Toss the Wings:
- Add the chicken wings directly into your crockpot. Pour in half of the buffalo sauce and toss gently to coat every piece. This starts the flavor infusion before cooking.
- Cook Slowly or on High:
- Cover and cook on high for 2 to 3 hours if using fresh wings. If frozen, cook on low for 3 to 4 hours. The wings will turn white and tender but the skin will be soft at this point.
- Prepare the Broiler:
- Preheat your oven’s broiler to high. Line a baking sheet or prepare a wire rack over a baking sheet to hold the wings. This will make cleanup easier and help the wings crisp evenly.
- Finish and Crisp the Wings:
- Remove the wings from the crockpot and arrange on the wire rack or baking sheet. Brush the remaining buffalo sauce generously over each wing. Place under the broiler and cook for 5 to 10 minutes. Keep an eye on them and flip halfway through to get even crispiness.
- Serve Warm with Extra Sauce:
- Once crispy to your liking, take the wings out and toss again in any leftover sauce if desired. Serve immediately with celery sticks and ranch or blue cheese dressing for dipping.
My favorite part is that broiler finish which seals in the flavor and gives you that crispy skin everyone craves. These wings remind me of watching football with friends where everyone digs in right away and no one can believe how simple it was to make these delicious wings at home.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. When reheating, place them on a wire rack in the oven at 350 degrees to keep the skin crispy instead of soggy.
Ingredient Substitutions
Swap buffalo sauce for any kind of barbecue sauce or even a homemade glaze made from honey, soy sauce, and garlic for a different flavor profile. For a milder option, use ranch or blue cheese dressing as a dipping sauce instead of coating.
Serving Suggestions
Pair wings with crunchy celery and carrot sticks. A side of crispy fries or garlic bread makes this meal extra satisfying. Offering a variety of sauces encourages guests to customize their flavors.
These crockpot wings are effortless and always impress. Serve them hot with extra sauce and enjoy.
Common Recipe Questions
- → Can I use frozen chicken wings?
Yes, frozen wings can be used but will require a longer cooking time—typically 3 to 4 hours. They release more liquid, which can affect broiling and crispiness.
- → Is broiling necessary after crockpot cooking?
Broiling is optional but recommended to achieve a crispy texture on the skin. Without it, wings remain tender but less crisp.
- → What sauces work best with slow-cooked wings?
Buffalo, barbecue, and sweet Coca-Cola BBQ sauces complement slow-cooked wings well, allowing for a range of flavor profiles.
- → How do I know when wings are fully cooked?
Check internal temperature with a thermometer; wings are done at 165ºF. The skin will look white and the meat tender.
- → Can I keep wings warm in the crockpot after cooking?
Yes, you can keep wings warm in the crockpot, but discard any excess cooking liquid first to maintain texture and flavor.