Slow Cooker Buffalo Wings Recipe

Chicken wings: The main protein for this dish, providing a juicy and tender base.

Buffalo sauce: A spicy, tangy sauce that gives the wings their signature flavor.

Melted butter: Adds richness and helps to mellow out the heat of the buffalo sauce.

Garlic powder: Provides a subtle, savory depth to the sauce.

Onion powder: Adds a hint of sweetness and complexity.

Paprika: Contributes a mild, smoky flavor and a touch of color.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a bit of heat and earthiness.

To achieve perfectly crispy chicken wings after slow cooking, make sure to pat them dry with paper towels before placing them in the slow cooker. This helps remove excess moisture, allowing the buffalo sauce to adhere better and the skin to crisp up more effectively during the final baking step.

• chicken wings - Substitute with cauliflower florets: For a vegetarian option, cauliflower provides a similar texture when roasted or cooked in a slow cooker.

• buffalo sauce - Substitute with sriracha mixed with melted butter: Sriracha offers a similar heat level, and mixing it with butter mimics the creamy consistency of buffalo sauce.

• melted butter - Substitute with ghee: Ghee has a higher smoke point and a richer flavor, making it a good alternative for cooking.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more robust and natural onion flavor to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the wings.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, giving a more complex flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• Allow the chicken wings to cool completely before storing. This helps to prevent condensation and sogginess.
• Transfer the cooled wings to an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the wings in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, lay the wings in a single layer on a baking sheet and place them in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the wings to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to reheat, thaw the wings in the refrigerator overnight if frozen.
• Preheat your oven to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper.
• Bake in the preheated oven for 15-20 minutes or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.
• Serve hot with your favorite dipping sauce and enjoy!

• Preheat your oven to 375°F (190°C). Place the buffalo wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and the skin is crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and cook the buffalo wings for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the buffalo wings in the skillet and cook for about 5-7 minutes, turning occasionally until they are heated through and the skin is crispy.

• If you prefer using a microwave, place the buffalo wings on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, checking halfway through to ensure they are evenly heated.

• For a slow cooker reheat, place the buffalo wings back in the slow cooker. Add a splash of buffalo sauce to keep them moist. Heat on low for 1-2 hours until they are warmed through.

• Slow cooker: This is essential for cooking the chicken wings slowly and evenly, allowing them to absorb all the flavors from the sauce.

• Mixing bowl: Use this to combine the buffalo sauce, melted butter, and spices before pouring it over the chicken wings.

• Measuring cups: These are necessary for accurately measuring out the buffalo sauce and melted butter.

• Measuring spoons: These are used to measure the garlic powder, onion powder, paprika, salt, and black pepper.

• Tongs: Handy for tossing the chicken wings in the sauce and for transferring them from the slow cooker to the baking sheet.

• Baking sheet: This is used to bake the wings in the oven to crisp up the skin after they have been cooked in the slow cooker.

• Oven: Preheat this to 400°F (200°C) to bake the wings and achieve a crispy texture.

• Basting brush: Optional, but useful for applying any extra sauce to the wings before baking.

• Serving platter: Use this to serve the hot wings once they are done baking.

Prep ingredients ahead: Measure and mix the buffalo sauce, melted butter, and spices the night before to save time.

Use pre-cut wings: Buy pre-cut chicken wings to skip the cutting step.

Line the baking sheet: Use parchment paper or foil on the baking sheet for easy cleanup.

Double the batch: Cook extra wings and freeze them for a quick meal later.

Quick sauce mix: Use a jar with a lid to shake and mix the sauce ingredients quickly.