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.