Description
These spicy slow cooker buffalo wings are the ultimate party appetizer, perfect for game day gatherings. The wings are slow cooked in a bold, buttery buffalo sauce, then finished in the oven for crispy perfection.
Ingredients
- Buffalo Sauce Base
- 1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
- ½ cup butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Chicken Wings
- 1 (4 pound) frozen chicken wing sections, thawed
- Finishing Sauce
- ½ cup butter
- 1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
Instructions
1. In a medium saucepan over medium heat, combine the hot pepper sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Place the thawed chicken wings in the slow cooker and pour the prepared sauce over the top, tossing to coat evenly.
3. Cook on High for 1 hour, then reduce heat to Low and continue cooking for 1 additional hour.
4. Preheat the oven to 400°F (200°C) and grease several baking sheets.
5. Transfer the wings to the baking sheets in a single layer and bake for about 30 minutes, until browned and crisp, turning once if desired.
6. In a small saucepan, melt the remaining butter with the hot sauce and simmer for about 20 minutes until slightly thickened.
7. Brush the finishing sauce over the wings just before serving.
Notes
For extra crispy wings, broil for 2–3 minutes after baking, watching closely.
Serve with celery sticks and ranch or blue cheese dressing.
Reduce the amount of hot sauce in the finishing glaze for milder wings.
Always thaw wings fully before slow cooking for even results.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2 g
- Sodium: 1450 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 145 mg