I love making Slow Cooker Chicken Wings that blend simplicity with bold flavor. Fresh chicken wings, doused in Frank’s RedHot, melted butter, and a splash of Worcestershire sauce, deliver a delightful kick. This unique twist on buffalo wings offers a perfect zing to fuel your game day fun.
I’ve always been a fan of recipes that are super easy yet full of flavor, and these Slow Cooker Buffalo Wings definitely fit the bill. I was lookin for a dish that could wow my friends during game day, and this one was the perfect pick.
With just four simple ingredients like 2 lbs of chicken wings (drums and flats, patted dry), a cup of Frank’s RedHot Buffalo Sauce, 1/2 cup of meltin’ unsalted butter, and a tablespoon of Worcestershire sauce, this recipe promises bold taste without so much fuss. I love how this version of buffalo wings reminds me a bit of those classic Buffalo Wild Wings style delicacies but taken to a whole new level with the ease of a slow cooker.
It’s one of those recipes that makes you appreciate the perfect mix of tangy and buttery flavors after a long day. Trust me, your next game night or potluck will be a hit!
Why I Like this Recipe
I really love this recipe for a few reasons. First, it’s super easy to make even if I’m not the best chef out there. The steps are simple and the ingredients are basic, so I can whip up flavorful wings without too much hassle.
Second, I dig the flavor combo. The mix of Frank’s RedHot Buffalo Sauce with melted butter and Worcestershire sauce gives the wings that perfect blend of spicy and rich that I crave.
Third, I appreciate how flexible the recipe is. I can keep the wings super tender from the slow cooker, or if I’m in the mood for something crispy, I just pop them under the broiler. That makes it fun to switch up the texture depending on what I’m feeling that day.
Lastly, it’s the perfect dish for game day or potlucks. It doesn’t take forever to make and all of my guests always compliment how awesome and saucy the wings are.
Ingredients
- Chicken wings provide high quality protein and essential nutrients for muscle energy.
- they deliver rich flavor and crispy texture even without deep frying.
- Buffalo sauce lends a zesty kick and fiery, tangy flavor to each bite.
- It adds moistness and heat without excessive carbs or sugar inefficiencies.
- Melting butter gives a creamy richness and delicate texture to the sauce.
- It contributes important fats that boost taste but dont overdo it for health.
- Worcestershire sauce injects subtle umami and tangy complexity into the dish.
- It round out flavors, making every bite more satisfying and bold.
- Slow cooking locks in juices, melding spicy and savory notes for a winning meal.
Ingredient Quantities
- 2 lbs chicken wings (drums and flats, patted dry)
- 1 cup Frank’s RedHot Buffalo Sauce
- 1/2 cup unsalted butter, melted
- 1 tablespoon Worcestershire sauce
How to Make this
1. First, pat your 2 lbs of chicken wings dry with paper towels and put them in your slow cooker.
2. In a medium bowl, mix together 1 cup of Frank’s RedHot Buffalo Sauce, 1/2 cup of melted unsalted butter and 1 tablespoon Worcestershire sauce.
3. Pour the sauce mixture evenly over the wings in the slow cooker so that every wing gets a good coating.
4. Give the wings a gentle stir or shake the slow cooker a bit to make sure all the pieces are covered in the sauce.
5. Cover the slow cooker and set it to cook on high for about
2.5 to 3 hours, or on low for 4 to 6 hours. The wings should be tender by the end.
6. Once the wings are done, carefully remove them from the slow cooker with a pair of tongs.
7. If you prefer crispy wings, preheat your broiler to high and line a baking sheet with foil.
8. Arrange the wings in a single layer on the baking sheet and broil them for 5 to 8 minutes, turning them over halfway through for even crisping.
9. When done broiling, let the wings sit for a couple minutes so they cool off just a bit.
10. Serve your wings warm with your favorite dipping sauce or celery sticks, and enjoy your game day or holiday treat!
Equipment Needed
1. Paper towels for drying the chicken wings.
2. A slow cooker to cook the wings.
3. A medium bowl to mix the sauce.
4. Measuring cups and a measuring spoon for the sauce ingredients.
5. A spoon or whisk to stir the sauce.
6. Tongs for removing the wings from the slow cooker.
7. A baking sheet if you decide to use the broiler.
8. Aluminum foil to line the baking sheet.
9. An oven with a broiler setting for crisping the wings.
FAQ
Slow Cooker Buffalo Wings Recipe Substitutions and Variations
- If you can’t find chicken wings, try using chicken thighs instead. They cook well in the slow cooker and still give you a hearty bite.
- Don’t have Frank’s RedHot Buffalo Sauce? Mix your own by combining your favorite hot sauce with a little extra melted butter and vinegar for that tangy twist.
- If unsalted butter is missing from your pantry, feel free to substitute with salted butter or margarine, just keep an eye on the added salt.
- Out of Worcestershire sauce? A combo of soy sauce with a squeeze of lemon juice and a pinch of brown sugar can work as a decent alternative.
Pro Tips
1. One thing that really helps is to make sure the wings are super dry before you toss them in the sauce. It makes the sauce stick better and gives you a crispier texture when you broil them at the end.
2. If you have any extra sauce left after cooking, try tossing the wings in a little extra drizzle right before serving. It adds a great punch of flavor just at the last minute.
3. Watch them closely when broiling – every oven is different and the wings can easily burn if you leave them too long. Flipping them sooner than later can keep everything even.
4. Finally, try not to overcrowd your slow cooker. Giving the wings a bit of space helps them get an even cook and all the parts get hit with that tasty sauce.
Slow Cooker Buffalo Wings Recipe
I love making Slow Cooker Chicken Wings that blend simplicity with bold flavor. Fresh chicken wings, doused in Frank's RedHot, melted butter, and a splash of Worcestershire sauce, deliver a delightful kick. This unique twist on buffalo wings offers a perfect zing to fuel your game day fun.
4
servings
765
kcal
Equipment: 1. Paper towels for drying the chicken wings.
2. A slow cooker to cook the wings.
3. A medium bowl to mix the sauce.
4. Measuring cups and a measuring spoon for the sauce ingredients.
5. A spoon or whisk to stir the sauce.
6. Tongs for removing the wings from the slow cooker.
7. A baking sheet if you decide to use the broiler.
8. Aluminum foil to line the baking sheet.
9. An oven with a broiler setting for crisping the wings.
Ingredients
-
2 lbs chicken wings (drums and flats, patted dry)
-
1 cup Frank's RedHot Buffalo Sauce
-
1/2 cup unsalted butter, melted
-
1 tablespoon Worcestershire sauce
Directions
- First, pat your 2 lbs of chicken wings dry with paper towels and put them in your slow cooker.
- In a medium bowl, mix together 1 cup of Frank's RedHot Buffalo Sauce, 1/2 cup of melted unsalted butter and 1 tablespoon Worcestershire sauce.
- Pour the sauce mixture evenly over the wings in the slow cooker so that every wing gets a good coating.
- Give the wings a gentle stir or shake the slow cooker a bit to make sure all the pieces are covered in the sauce.
- Cover the slow cooker and set it to cook on high for about
- 5 to 3 hours, or on low for 4 to 6 hours. The wings should be tender by the end.
- Once the wings are done, carefully remove them from the slow cooker with a pair of tongs.
- If you prefer crispy wings, preheat your broiler to high and line a baking sheet with foil.
- Arrange the wings in a single layer on the baking sheet and broil them for 5 to 8 minutes, turning them over halfway through for even crisping.
- When done broiling, let the wings sit for a couple minutes so they cool off just a bit.
- Serve your wings warm with your favorite dipping sauce or celery sticks, and enjoy your game day or holiday treat!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 320g
- Total number of serves: 4
- Calories: 765kcal
- Fat: 57g
- Saturated Fat: 23g
- Trans Fat: 2g
- Polyunsaturated: 9g
- Monounsaturated: 23g
- Cholesterol: 282mg
- Sodium: 1476mg
- Potassium: 500mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 1400IU
- Vitamin C: 2mg
- Calcium: 58mg
- Iron: 2mg
