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

Slow Cooker Buffalo Wings – Best Recipe

Name: Slow Cooker Buffalo Wings
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
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

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

Scale

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

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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