Crock Pot Chicken Wings
The secret to CRISPY chicken wings that are fall-off-the-bone tender, is to let the Crock Pot do the cooking and the oven or air fryer do the crisping! Make these with homemade Buffalo Sauce or your favorite BBQ Sauce.
Servings: 6 people
Calories: 725kcal
Ingredients
- 4 lbs. chicken wings
Buffalo Sauce
- 1 ½ Sticks salted butter (12 TBS)
- 12 oz. Frank’s Hot Sauce (1.5 Cups)
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon honey
- ½ teaspoon garlic powder
For Serving
- Celery Sticks
- Carrots Sticks
- Blue Cheese Dressing see notes
Instructions
- Pat the buffalo wings completely dry and add them to the Crock Pot.
- Melt the butter in a small saucepan and remove from heat. Whisk in hot sauce, Worcestershire sauce, honey, and garlic powder. Set ½ cup aside and add the rest to the slow cooker. Stir to combine with the chicken wings.
- Cook on high for 2 hours or on low for 3-4. Don’t cook longer or they will begin to fall apart. They are done when the internal temperature reaches 165 degrees.
- Note: The sauce will thin out as the chicken cooks. We’ll be brushing the wings with reserved sauce which will be nice and thick.
- Crisp them in the Oven: (See notes for air fryer method)
- Use kitchen tongs to remove the wings and set them on a foil-lined baking sheet. Brush the tops with buffalo sauce. Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.
- Preheat oven to a low broil, 450 degrees. Add the wings and cook for 5 minutes, or until the top begins to brown.
- Remove from the oven and brush with more Buffalo sauce. Broil for 5 more minutes or until crisped and slightly browned.
- Serve with blue cheese dressing, carrot sticks, and celery!
Notes
You can also use your favorite BBQ sauce for this recipe. Save 1/2 cup for brushing the chicken wings after they cook and add about 1.5 cups to the slow cooker.
I highly recommend using Marie’s Chunky Blue Cheese Dressing for serving, it’s usually found in the refrigerated section of the produce aisle with the other refrigerated salad dressings. It's the closest you'll get to a nice restaurant-style.
I don’t recommend using frozen wings as they water down the sauce as they thaw out. If you do cook from frozen, cook on high for 3 hours on high, or 4-5 on low.
To crisp them in an air fryer: Space them out on the air fryer basket and brush with buffalo sauce. (Set a drip tray underneath) Air fry at 400° for 3-5 minutes. Remove and brush with more buffalo sauce. Air fry for 3-5 more minutes, or until crispy.
I highly recommend using Marie’s Chunky Blue Cheese Dressing for serving, it’s usually found in the refrigerated section of the produce aisle with the other refrigerated salad dressings. It's the closest you'll get to a nice restaurant-style.
I don’t recommend using frozen wings as they water down the sauce as they thaw out. If you do cook from frozen, cook on high for 3 hours on high, or 4-5 on low.
To crisp them in an air fryer: Space them out on the air fryer basket and brush with buffalo sauce. (Set a drip tray underneath) Air fry at 400° for 3-5 minutes. Remove and brush with more buffalo sauce. Air fry for 3-5 more minutes, or until crispy.
Nutrition
Calories: 725kcal | Carbohydrates: 1g | Protein: 56g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 248mg | Sodium: 887mg | Potassium: 472mg | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 3mg