Slow Cooker Buffalo Wings

These slow cooker buffalo wings are incredibly tender, practically falling off the bone, and finished under the broiler for that essential crispy skin.

Why This Recipe Works:

• The low-and-slow cooking process breaks down tough collagen, leaving the meat incredibly juicy and tender.
• A light coating of baking powder alters the skin's pH, allowing it to crisp up beautifully under the broiler.
• Finishing the wings with a quick broil mimics the texture of deep-frying without the messy oil cleanup.

I will never forget the winter of 2018 when I tried to make game-day wings in a cramped third-floor apartment with a temperamental smoke detector that went off if I even thought about frying.

My guests ended up eating lukewarm, rubbery chicken while standing on chairs to fan the ceiling with kitchen towels.

It was humiliating.

The problem with most slow cooker wing recipes is that they turn chicken skin into a soggy, gelatinous mess because the moist heat of the crockpot prevents the fat from rendering properly.

I learned this the hard way after pulling out a batch of pale, flabby wings that looked more like boiled soup bones than party food.

To understand the physics of this, think about how collagen behaves. It requires low, slow heat to melt into gelatin, which keeps the meat incredibly juicy. However, that same trapped moisture is the absolute enemy of crispiness, meaning you cannot get a decent crunch without a dry-heat finish.

I tested this with a cheap off-brand cayenne sauce and it failed every single test because the vinegar ratio was too high, making the wings taste sour rather than zesty. Stick to Frank's.

Bear with me here.

The simple fix is a two-step method. We slow-cook the wings first, then blast them under a hot broiler.

It works beautifully.

Trust me on this one, it is hands down the easiest way to get restaurant-quality wings without a messy deep fryer. If you prefer a completely oven-based method, you can try our Baked Chicken Wings instead. If you want that classic buffalo flavor in a dip format, our Slow Cooker Buffalo Chicken Dip is also a crowd favorite.

Slow Cooker Buffalo Wings

• Publisher Storied Skillet
• Cuisine American
• Category Appetizers, Game Day
• Prep Time 15 mins
• Cook Time 3 hours
• Servings 4 servings
• Calories 380 calories
• Rating 4.8 2622
• Tags slow cooker wings, buffalo chicken wings, crockpot wings, crispy slow cooker wings

Ingredients

• 3 lbs chicken wings, flats and drumettes separated
• 1 tbsp baking powder (do not use baking soda)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1.5 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce
• 4 tbsp unsalted butter, melted

Directions

1. Pat the chicken wings completely dry with paper towels to remove any excess surface moisture.
2. In a small bowl, whisk together the baking powder, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
3. Toss the wings in the spice mixture until they are evenly coated on all sides.
4. Arrange the wings in the slow cooker, cover, and cook on LOW for 2.5 to 3 hours (or on HIGH for 1.5 to 2 hours) until tender.
5. Carefully fish the wings out of the slow cooker using tongs and arrange them on a wire rack set inside a large baking sheet.
6. Whisk the melted butter and Frank's RedHot sauce together in a bowl, then brush half of this mixture over the wings.
7. Broil the wings on high for 3 to 5 minutes per side, watching them closely so they do not burn, until the skin is bubbly and crispy.
8. Toss the crispy wings in the remaining buffalo sauce and serve immediately.

Notes

• We highly recommend using Frank's RedHot Original Cayenne Pepper Sauce paired with Diamond Crystal kosher salt. If you are using fine table salt instead, cut the salt measurement in half (use 3/4 tsp instead of 1.5 tsp) to avoid over-salting.
• The addition of baking powder is a scientific trick that raises the skin's pH level. This breaks down the peptide bonds in the skin, allowing it to brown and crisp up much faster under the broiler.
• Keep a very close eye on the wings while they are under the broiler. The sugars in the dry rub and the fat in the skin can go from perfectly caramelized to charred and bitter in a matter of seconds.
• Leftover wings will lose their crispiness after a day in the fridge as the skin absorbs moisture from the sauce. To revive them, skip the microwave and reheat them in a hot oven or air fryer.

Serving Suggestions

These wings are best enjoyed hot and fresh out of the oven, piled high on a platter with plenty of napkins nearby. Balance the spicy, tangy kick with these classic pairings:

• Serve these wings alongside a crisp Creamy Coleslaw to cut through the spicy heat.
• Classic celery sticks and carrot sticks with a heavy drizzle of blue cheese or ranch dressing.
• Pair with cold, light beers or a refreshing Cucumber Mint Mocktail.
• Serve with a side of crispy fries or potato wedges to soak up any extra buffalo sauce.

Storage and Reheating

Let's be honest about leftovers.

Once these wings sit in the fridge overnight, the crispy skin will inevitably soften as it drinks up the buffalo sauce. Do not panic, and absolutely do not throw them in the microwave unless you enjoy rubbery chicken.

Instead, lay them back out on a wire rack and pop them into a 400°F oven for about ten minutes.

If you have an air fryer, that is even better; a quick five-minute blast at 380°F will render the fat again and bring back that satisfying crunch, much like reheating our Air Fryer Frozen Chicken Wings.

They taste just as good the next day.

Ingredient Substitutes

If you need to make adjustments based on what is in your pantry, here are the easiest swaps:

1. Frank's RedHot Sauce: You can substitute with any vinegar-based cayenne pepper hot sauce, or use a sweet BBQ sauce if you want to skip the heat entirely.
2. Diamond Crystal Kosher Salt: Substitute with Morton's kosher salt (use 1 tsp) or fine sea salt (use 3/4 tsp).
3. Baking Powder: Do not substitute with baking soda, which will leave a metallic, bitter taste. If you don't have baking powder, omit it and extend the broiling time by 2 minutes.
4. Unsalted Butter: Ghee or clarified butter works beautifully as a dairy-free alternative.

Go ahead, tap those tongs against your hip twice for good luck, and get these wings started. Your game-day crowd—and your smoke detector—will thank you.