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These Crockpot Chicken Wings are the perfect solution when you want tender, falloffthebone wings without the hassle of frying. Slowcooked until juicy and flavorful, then finished under the broiler to get that irresistible crispy texture, they make an easy and crowdpleasing appetizer or game day snack. Whether you go classic buffalo, sweet barbecue, or your personal favorite sauce, this easy method always delivers.
I started making these wings on busy weeknights when I wanted something quick yet delicious and my family immediately requested them for every game day party. They never fail to impress, and I love how easy they are to customize with different sauces.
Ingredients
- Three pounds chicken wings: fresh or frozen, fresh wings can be seasoned beforehand for extra flavor, frozen wings are great for convenience but might release more liquid
- One cup buffalo sauce: choose your favorite variety or swap for barbecue sauce if you like something sweeter
Instructions
- Sauté the Aromatics:
- No sautéing needed here as the slow cooker handles all the cooking wonderfully.
- Toss Wings with Sauce:
- Add all the wings to the base of your slow cooker. Pour in half of the buffalo sauce and toss thoroughly so each wing is coated evenly. This helps the sauce seep into the meat while cooking.
- Cook Slowly:
- Cover the slow cooker and set it to high if using fresh wings to cook for 2 to 3 hours. If using frozen wings, cook on high for about 3 to 4 hours to ensure they thaw and cook through completely.
- Prepare for Broiling:
- Preheat your broiler to high while the wings finish cooking. Remove the wings carefully from the slow cooker and arrange them on a wire rack set over a baking sheet or line the sheet with foil for easier cleanup.
- Broil for Crispiness:
- Brush the wings generously with the remaining buffalo sauce. Place them under the broiler for 5 to 10 minutes. Watch closely and flip halfway through to ensure both sides develop a delicious crispy skin. The broiling step is optional but highly recommended for traditional wing texture.
- Serve and Enjoy:
- Once crispy, remove the wings from the oven. Toss with extra sauce if you like and serve immediately with carrot and celery sticks and your favorite dressing on the side.
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One of my favorite parts about this recipe is how versatile it is. I remember the first time I made these for a friends gathering and everyone raved about how tender and flavorful the wings were. Using the slow cooker means I rarely have to slave over the stove, and the broiling step adds that signature crispy finish that makes these wings so craveworthy.
Storage Tips
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat under the broiler or in the oven to regain crispiness. Avoid microwaving as it softens the skin. You can also freeze cooked wings wrapped tightly in foil or plastic wrap for up to 3 months. Thaw completely before reheating.
Ingredient Substitutions
Use any pre-made wing sauce you prefer such as barbecue, honey garlic, or teriyaki for a different flavor profile. If you want a milder sauce, mixing buffalo sauce with a bit of melted butter tones down the heat. Chicken drumettes or boneless wings can be used but adjust cooking time accordingly.
Serving Suggestions
Serve with crunchy celery and carrot sticks to balance the spicy heat. Offer ranch or blue cheese dressing for dipping. These wings also pair well with French fries or a fresh coleslaw for a complete meal. For parties, arrange them on a platter with extra sauce on the side for easy access.
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These slowcooker wings are effortless to prep and deliver tender meat with crispy skin after broiling. They’re perfect for parties and weeknights.
Frequently Asked Questions About Recipes
- → What type of chicken wings work best?
Both fresh and frozen wings can be used. Fresh wings allow for seasoning before cooking, while frozen wings release more liquid during cooking, which may affect texture slightly.
- → How long should wings cook in the crockpot?
Cook fresh wings on high for 2-3 hours or frozen wings for 3-4 hours until tender and cooked through.
- → Is broiling necessary?
Broiling is optional but recommended to add a crispy skin finish. If skipped, wings remain tender but less crispy.
- → Can I use different sauces for finishing?
Yes, you can toss the wings with buffalo sauce, barbecue sauce, or your favorite flavor for variety and personal preference.
- → How do I know when the wings are done?
Check that the internal temperature of the wings reaches 165ºF to ensure they are safely cooked.
- → Can leftovers be kept warm in the crockpot?
Yes, you can keep cooked wings warm on the crockpot’s warm setting, but discard any liquid accumulated for best texture.