There’s nothing quite like a platter of slow cooker Buffalo wings to kick off a party, game day, or laid-back weekend. These spicy, tangy, fall-off-the-bone chicken wings are incredibly easy to make with just four ingredients and your trusty crockpot. With the perfect balance of heat, smokiness, and buttery richness, this recipe delivers everything you love about classic Buffalo wings — without the hassle of deep frying. Whether you’re serving a crowd or craving comfort food, these wings will quickly become your go-to appetizer.
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Why These Slow Cooker Buffalo Wings Are a Must-Try
Slow cooker Buffalo wings aren’t just about convenience — they’re packed with flavor, moist on the inside, and customizable to your heat tolerance. By cooking them low and slow, the wings become incredibly tender while soaking up all the bold sauce. What makes this version stand out is the homemade Buffalo sauce: a blend of hot sauce, butter, vinegar, and Worcestershire that adds depth and tang. Perfect for busy days, potlucks, or game nights, these wings are as effortless as they are irresistible.
What You’ll Need for Finger-Licking Buffalo Flavor
• Chicken Wings: The star of the show — tender, meaty, and perfect for absorbing spicy sauce
• Frank’s Red Hot Sauce: Delivers that signature Buffalo heat and tangy flavor
• Unsalted Butter: Adds richness and helps mellow the spice for a smooth, velvety finish
• White Vinegar: Brightens the sauce and balances the buttery richness
• Worcestershire Sauce: Adds a subtle smokiness and umami depth to round out the flavors
Smart Substitutions to Fit Your Pantry or Preferences
• Chicken Drumettes or Thighs: Use in place of wings if desired — adjust cooking time as needed
• Hot Sauce Alternatives: Try a milder sauce or mix Buffalo with BBQ for less heat
• Vinegar Options: Apple cider vinegar, rice vinegar, or lemon juice work well
• Dairy-Free Options: Use vegan butter for a dairy-free version
Easy Step-by-Step Instructions for Perfect Slow Cooker Buffalo Wings
- Make the Sauce
In a saucepan over medium heat, combine 2/3 cup Frank’s Red Hot Sauce, 1/2 cup unsalted butter, 1 1/2 tablespoons white vinegar, and 1/4 teaspoon Worcestershire sauce. Whisk together until fully melted and gently bubbling. - Prep the Wings
Use 4 pounds of thawed chicken wings. Pat them dry with paper towels to reduce excess moisture. - Add to the Slow Cooker
Place the wings in the slow cooker and pour the prepared sauce evenly over the top. Avoid tightly stacking them; loosely layer for even cooking. - Cook
Cover and cook on low for 4 to 5 hours. The wings should be tender and easily pull apart. - Optional Crisping
For crispier wings, transfer them to a baking sheet and broil on high for 3–5 minutes per side. Flip halfway for even browning. - Toss and Serve
After broiling, toss the wings in reserved sauce or add a fresh drizzle before serving.
Tips and Tricks for Foolproof Buffalo Wings
• Use fresh, thawed wings only — frozen wings add too much water
• Pat wings dry thoroughly before cooking to improve texture
• Broil for crispiness — it’s worth the extra step
• Stack wings loosely — even heat exposure prevents sogginess
• Customize the sauce — add garlic powder, paprika, or cayenne to suit your taste
• Reserve some sauce — for tossing post-broil for a saucier finish
Best Pairings and Flavor Variations
These slow cooker Buffalo wings are versatile and pair well with a range of sides and sauces.
• Classic Pairings: Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing
• Sauce Swaps: Use BBQ, teriyaki, or honey garlic sauce — keep total liquid around 1 1/3 cups
• Spice Blends: Add garlic powder, onion powder, cayenne, or smoked paprika
• Heat Levels: Adjust Frank’s Red Hot to taste or mix with butter to tone it down
• Gluten-Free Version: Double-check all condiments and serve with GF sides
• Sweet & Spicy: Add a tablespoon of honey or brown sugar for a flavor twist
How to Store and Reheat Buffalo Wings Like a Pro
• Don’t leave on warm too long — wings dry out after 1 hour in the slow cooker
• Refrigerate leftovers in an airtight container for up to 3 days
• To freeze: Cool completely, then freeze on a baking sheet before transferring to a bag
• Reheat refrigerated wings in a 350°F oven for 10–15 minutes
• For frozen wings: Bake at 400°F for 25–30 minutes until heated through, then toss in sauce
Why Slow Cooker Buffalo Wings Deserve a Spot on Your Table
If you love bold flavors without the kitchen chaos, slow cooker Buffalo wings are a game changer. They’re spicy, buttery, and endlessly customizable — all without a fryer or long prep time. Whether you’re feeding a crowd, planning ahead for game day, or just craving a no-fuss appetizer, this recipe is the MVP of your menu.
With the right ingredients, a few simple steps, and a slow cooker, you can serve up restaurant-worthy wings at home — tender, tangy, and totally addictive.
Conclusion: The Easiest Way to Enjoy Bold Buffalo Flavor
When it comes to effortless party food that doesn’t skimp on flavor, slow cooker Buffalo wings check every box. With just a few ingredients and minimal prep, you get spicy, tangy wings that fall off the bone and leave your guests craving more. The slow cooker method saves time, reduces mess, and produces consistently juicy results — no frying, no stress. Whether you’re hosting game day, feeding a hungry crowd, or meal prepping your favorite snack, these wings deserve a permanent spot on your rotation. Toss them, crisp them, dip them — no matter how you serve them, they’re a surefire hit.
Frequently Asked Questions About Slow Cooker Buffalo Wings
How do I keep my slow cooker Buffalo wings from turning out soggy?
One of the most common issues with slow cooker Buffalo wings is excess moisture, which leads to soggy texture. To avoid this:
Use fully thawed wings (never frozen)
Pat the wings dry thoroughly before cooking
Don’t overcrowd the slow cooker
Finish under the broiler for 3–5 minutes to add crispiness and texture
Can I make slow cooker Buffalo wings ahead of time?
Absolutely! These wings are ideal for making ahead:
Cook them in advance and store in the fridge for up to 3 days
Reheat in the oven at 350°F for 10–15 minutes for best texture
Toss in fresh sauce after reheating for an extra kick
You can also freeze cooked wings and reheat from frozen
Can I adjust the spice level in this recipe?
Yes, the spice level is easy to customize:
For milder wings, use less hot sauce or add more butter to the sauce
For extra heat, add cayenne pepper, chili flakes, or a spicier hot sauce blend
Mix with BBQ sauce for a sweet-and-spicy twist
Always taste the sauce before adding to the slow cooker to get your preferred heat level
More Relevant Recipes
- Cheesy Baked Fajita Chicken: This bold, cheesy chicken dish brings together spicy fajita flavors and tender baked chicken for a crowd-pleasing meal. It’s a perfect alternative for those who love the kick of Buffalo wings but want a Tex-Mex twist.
- Healthy Sticky Chicken Bowls: These sticky chicken bowls offer a sweet, tangy glaze over tender chicken pieces. Great for fans of bold sauces and savory protein, this recipe shares the satisfying sauciness of Buffalo wings with a healthier spin.
- Crock Pot Crack Chicken: A slow cooker favorite, this rich and creamy chicken dish uses simple ingredients for maximum flavor. It’s a must-try for lovers of Buffalo chicken who want an indulgent, cheesy slow-cooked variation.
Slow Cooker Buffalo Wings
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Halal
Description
These Slow Cooker Buffalo Wings are spicy, tangy, and fall-off-the-bone tender. Made with just 4 simple ingredients, they’re perfect for game day, parties, or an easy appetizer. Slow cooked in a homemade Buffalo sauce, they offer big flavor with minimal effort.
Ingredients
- 4 pounds chicken wings: provides the meaty base, perfect for absorbing flavor
- 2/3 cup Frank’s Red Hot pepper sauce: delivers the signature Buffalo heat and tang
- 1/2 cup unsalted butter: adds richness and smooths out the spice
- 1 1/2 tablespoons white vinegar: adds brightness and sharpness to the sauce
- 1/4 teaspoon Worcestershire sauce: introduces umami and smoky depth
Instructions
- In a small saucepan over medium heat, combine Frank’s Red Hot sauce, unsalted butter, white vinegar, and Worcestershire sauce. Whisk until the butter melts and the mixture is bubbling slightly.
- Pat the chicken wings dry using paper towels to remove excess moisture.
- Place the chicken wings in the slow cooker in a loose layer. Do not overcrowd.
- Pour the prepared Buffalo sauce evenly over the wings.
- Cover and cook on low for 4–5 hours until the wings are tender and fully cooked.
- Optional: For crispy skin, transfer the cooked wings to a baking sheet and broil on high for 3–5 minutes per side, flipping once halfway through.
- Serve immediately with your choice of dipping sauces and sides.
Notes
- Always use thawed wings, not frozen, to avoid excess moisture in the slow cooker.
- Pat wings dry before cooking to ensure a better texture.
- Broiling at the end enhances crispiness if desired.
- Reserve some sauce for tossing after broiling for extra flavor.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 339 kcal
- Sugar: 1 g
- Sodium: 608 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 112 mg