Tender Crockpot Chicken Wings

Game day snacks are something I take seriously in our house. Everyone gathers around the TV, and the food needs to be good enough that nobody’s checking their phones. Wings are always the first thing to disappear from the table, but standing over a hot fryer while everyone else is having fun? No thanks.

That’s why I started making my chicken wings in the crockpot. I can throw everything in, set it, and actually enjoy the game. The wings come out sticky, saucy, and falling-off-the-bone tender. Plus, your kitchen doesn’t end up smelling like a deep fryer for three days.

Want them crispy? I’ve got a trick for that. Prefer them extra saucy? Easy. These crockpot wings work however you like them, and you’ll barely break a sweat making them.

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What Kind of Chicken Wings Should I Use?

You can use fresh or frozen chicken wings for this crockpot recipe, and both will turn out great. If you’re using frozen wings, there’s no need to thaw them first – just add a bit of extra cooking time to make sure they’re cooked through. Most grocery stores sell wings already separated into drumettes and flats, which is super convenient, but if you buy whole wings, you can easily cut them yourself with kitchen shears. Just remember to remove the wing tips since they don’t have much meat and can make your sauce watery.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options:

• Buffalo sauce: You can use any hot sauce you like – Frank’s RedHot, Tabasco, or even sriracha mixed with melted butter. For a milder version, try BBQ sauce or teriyaki sauce instead.
• Brown sugar: White sugar, honey, or maple syrup work just as well. If using honey or maple syrup, start with 3 tablespoons since they’re a bit sweeter.
• Chicken wings: If you can’t find whole wings, drumettes or flats work perfectly. You can also use this recipe with boneless chicken thighs cut into chunks – just reduce the cooking time by about an hour.
• Ranch dressing: Blue cheese dressing is the classic alternative if you’re not a ranch fan. You could also serve with a simple sour cream dip.
• Vegetables: The onion, garlic, carrot, and celery add flavor to the sauce, but if you’re missing one or two, don’t worry about it. The wings will still turn out great with just what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chicken wings is skipping the broiling step at the end, which leaves you with rubbery skin instead of that crispy exterior everyone loves – those few minutes under high heat make all the difference.

Overcrowding your slow cooker is another common error that leads to unevenly cooked wings, so if you’re working with 4 pounds, make sure they’re in a single layer or slightly overlapping at most.

Don’t add too much sauce to the crockpot itself – you only need enough to coat the wings since they’ll release moisture as they cook, and saving extra sauce for brushing during broiling gives you better flavor control.

Finally, resist the urge to cook frozen wings longer than 3 hours on high, as chicken wings can dry out quickly once they hit that 165°F mark, so check the temperature early and pull them as soon as they’re done.

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What to Serve With Chicken Wings?

Chicken wings are perfect party food, so I like to set up a spread with classic dipping sauces like ranch and blue cheese dressing alongside celery and carrot sticks for some crunch. If you’re feeding a crowd, throw together some loaded potato wedges or crispy french fries to make it a full meal. A simple coleslaw also works great because the cool, crunchy texture balances out the spicy Buffalo sauce perfectly. For game day or casual get-togethers, I’ll add some tortilla chips with guacamole or a cheese dip to round out the snack table.

Storage Instructions

Store: Keep leftover chicken wings in an airtight container in the fridge for up to 4 days. The sauce might make them a bit softer over time, but they’ll still taste great. I like to separate the wings from extra sauce if there’s a lot, so they don’t get too soggy.

Freeze: These wings freeze really well for up to 3 months. Let them cool completely first, then pack them in a freezer-safe container or bag with some of the sauce. Just know that the texture won’t be quite as crispy after freezing, but the flavor is still there.

Reheat: For the best results, reheat wings in the oven at 375°F for about 15-20 minutes until heated through and a bit crispy again. You can also use an air fryer at 400°F for 8-10 minutes. The microwave works in a pinch, but the wings won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 250-270 g
• Fat: 280-310 g
• Carbohydrates: 90-120 g

Ingredients

For the wings:

• 4.5 lb chicken wings
• 2.25 cups Buffalo sauce
• 1/3 cup brown sugar
• 1/2 onion
• 4 garlic cloves
• 1 carrot
• 1 celery stalk

For serving:

• ranch dressing
• additional Buffalo sauce

Step 1: Prepare the Aromatic Base and Sauce

• 2.25 cups Buffalo sauce
• 1/3 cup brown sugar
• 1/2 onion, diced
• 4 garlic cloves, minced
• 1 carrot, sliced
• 1 celery stalk, chopped

Dice the onion into small pieces and mince the garlic cloves.

Cut the carrot into thin rounds and chop the celery stalk into small pieces.

In a bowl, combine the Buffalo sauce with the brown sugar and stir until the sugar dissolves completely.

This aromatic mixture will infuse the wings with flavor as they cook low and slow.

Step 2: Build the Slow Cooker Base

• aromatic vegetables from Step 1
• half of sauce mixture from Step 1

Add the diced onion, minced garlic, carrot slices, and chopped celery to the bottom of your crockpot.

Pour in about half of the sauce mixture from Step 1 over the vegetables.

These aromatics will create a flavorful base that the wings will cook in, adding depth to the final dish.

Step 3: Layer and Cook the Chicken Wings

• 4.5 lb chicken wings
• remaining sauce mixture from Step 1

Add the chicken wings to the crockpot and pour the remaining sauce mixture from Step 1 over them, stirring gently to coat evenly.

Cook on low for 3 hours if using fresh wings, or on high for 2.5-3 hours if using frozen wings.

The wings are done when they reach an internal temperature of 165°F.

I like to use a meat thermometer to check the thickest part of the wing to ensure they’re cooked through but still tender.

Step 4: Transfer Wings to Broiler Pan

• cooked wings from Step 3

Using a slotted spoon, carefully transfer the cooked wings from the crockpot to a baking sheet or broiler-safe pan, arranging them in a single layer.

You can strain and reserve some of the cooking liquid from the crockpot to use for basting if desired, but drain most of the excess liquid so the wings will crisp up under the broiler.

Step 5: Broil for Crispy Edges and Glaze

• additional Buffalo sauce
• wings from Step 4

Preheat your broiler to high heat.

Brush the cooked wings generously with additional Buffalo sauce, then broil for about 5 minutes on the first side until the edges start to char and crisp.

Flip the wings carefully, brush with more sauce, and broil the other side for another 5 minutes.

I find that broiling after slow cooking gives you the best of both worlds—tender, juicy meat with crispy, caramelized edges that really amplify the Buffalo flavor.

Step 6: Serve with Ranch Dressing

• broiled wings from Step 5
• ranch dressing

Transfer the crispy wings to a serving platter and serve immediately while they’re still hot.

Serve alongside ranch dressing for dipping, which provides a cool, creamy contrast to the spicy Buffalo sauce.

Tender Crockpot Chicken Wings

Delicious Tender Crockpot Chicken Wings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 5 minutes mins

Total Time 3 hours hrs 12 minutes mins

Servings 8 servings

Calories 4300 kcal

Ingredients

  

For the wings::

• 4.5 lb chicken wings
• 2.25 cups Buffalo sauce
• 1/3 cup brown sugar
• 1/2 onion
• 4 garlic cloves
• 1 carrot
• 1 celery stalk

For serving::

• ranch dressing
• additional Buffalo sauce

Instructions

 

• Dice the onion into small pieces and mince the garlic cloves. Cut the carrot into thin rounds and chop the celery stalk into small pieces. In a bowl, combine the Buffalo sauce with the brown sugar and stir until the sugar dissolves completely. This aromatic mixture will infuse the wings with flavor as they cook low and slow.
• Add the diced onion, minced garlic, carrot slices, and chopped celery to the bottom of your crockpot. Pour in about half of the sauce mixture from Step 1 over the vegetables. These aromatics will create a flavorful base that the wings will cook in, adding depth to the final dish.
• Add the chicken wings to the crockpot and pour the remaining sauce mixture from Step 1 over them, stirring gently to coat evenly. Cook on low for 3 hours if using fresh wings, or on high for 2.5-3 hours if using frozen wings. The wings are done when they reach an internal temperature of 165°F. I like to use a meat thermometer to check the thickest part of the wing to ensure they're cooked through but still tender.
• Using a slotted spoon, carefully transfer the cooked wings from the crockpot to a baking sheet or broiler-safe pan, arranging them in a single layer. You can strain and reserve some of the cooking liquid from the crockpot to use for basting if desired, but drain most of the excess liquid so the wings will crisp up under the broiler.
• Preheat your broiler to high heat. Brush the cooked wings generously with additional Buffalo sauce, then broil for about 5 minutes on the first side until the edges start to char and crisp. Flip the wings carefully, brush with more sauce, and broil the other side for another 5 minutes. I find that broiling after slow cooking gives you the best of both worlds—tender, juicy meat with crispy, caramelized edges that really amplify the Buffalo flavor.
• Transfer the crispy wings to a serving platter and serve immediately while they're still hot. Serve alongside ranch dressing for dipping, which provides a cool, creamy contrast to the spicy Buffalo sauce.