These chicken wings are so tender, perfectly spicy, and delicious. Plus, they’re made in the Crockpot or slow cooker, making them super easy. Perfect as an appetizer or main course, especially during tailgating season, holidays, or parties!
What Makes This Recipe So Good
- This recipe is seriously weirdly good. The wings are tender and succulent, and the sauce is just perfect.
- These Crockpot wings are super easy. They’re pretty much dump and go, with a little broiling for extra crispy wings.
- You can easily make them paleo and Whole30 by simply using ghee instead of butter and use serve with my Dump Ranch dressing!
- Chicken wings don’t have to be hard work when you have a crockpot! By slow cooking the wings, you will always have juicy and succulent chicken every single time! So little prep time is needed for this classic appetizer, so it’s a great choice to serve when you are hosting a crowd.
- You may think that if you cook chicken wings in a crockpot that they won’t be crispy, but that’s not the case with this recipe! By giving the chicken a quick broil, you end up with crispy and tender wings without them drying out. I love that you can get crispy wings without the need for deep frying!
For an Instant Pot Version
If you don’t have a crockpot, you can also make these delicious chicken wings in the Instant Pot!
- Place the wings in the bottom of the Instant Pot and add water and 1 cup of hot sauce. Secure the lid with the valve in Sealing position then cook on Manual High Pressure for 10 minutes. Quick Release.
- Meanwhile, stir together the hot sauce, butter, onion and garlic powder together and set aside.
- Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Preheat your oven to broil with the rack about 6 inches from the broiler.
- Using tongs, carefully remove wings from Instant Pot and transfer to the wire rack on top of the baking sheet.
- Broil for 5 minutes then, using tongs, flip and broil another 5 minutes.
- Using a brush, baste the wings with the buffalo sauce you made and broil for another 3-5 minutes, basting again halfway. Flip and repeat on the other side, basting, broiling, and basting after about 1 1/2 to 2 minutes.
- Keep a close eye on them: they’re done when they’re getting nice and crispy, with just a couple brown spots in places. Don’t over broil.
Can you make these ahead of time?
These chicken wings are best served when freshly made so that the skin stays nice and crispy. If you do need to wait before you serve them, you can keep them warm in the crockpot for a little while.
- Use organic chicken wings if possible that haven’t been raised on antibiotics.
- Be sure to season the wings before adding them to the crockpot.
- Keep an eye on the wings while you are broiling them so that they don’t burn.
- Serve with a blue cheese or ranch dip and celery sticks.
Be sure to check out these other easy slow cooker chicken recipes!
- Crockpot Marry Me Chicken
- Crockpot Chicken Tacos with Avocado-Cilantro Sauce
- Slow Cooker Buffalo Chicken Dip
- Crockpot BBQ Chicken Sandwiches
- 3 Ingredient Slow Cooker Mexican Shredded Chicken
- Slow Cooker Whole Chicken
For the Chicken Wings
- 4 pounds bone-in, skin-on chicken wings separated into drums and flats
- salt to taste
- 8 ounces hot sauce of choice
For the Buffalo Sauce
Serving Suggestions (All Optional)
- blue cheese dressing or ranch dressing
- celery sticks
- carrot sticks
- Large bowl or plate, or cutting board
- medium saucepan or microwave-safe bowl
- stovetop or microwave
- internal meat thermometer
- large baking sheet
- Liberally season 4 pounds bone-in, skin-on chicken wings with salt on all sides. Place salted wings in slow cooker.
- Add ½ cup butter, 4 ounces hot sauce of choice, 1 teaspoon onion powder, and 1 teaspoon garlic powder to medium saucepan. Place saucepan on stovetop over low heat and whisk until butter is melted and ingredients are fully incorporated.
- Once mixture is smooth, pour sauce over salted wings in slow cooker and toss wings to coat completely in sauce. Secure lid on Crockpot.
- Cook on HIGH 2 hours or LOW 4 hours, until wings reach 160° Fahrenheit according to internal meat thermometer.
- Preheat broiler on HIGH. While broiler preheats, transfer wings from slow cooker to large baking sheet, placing wings in one even layer. Note: for crispier wings, place wire baking rack on baking sheet, then place wings on top of rack.
- Place baking sheet beneath broiler. Broil wings 5 minutes, then carefully flip wings over and broil 5 minutes on other side. Remove wings from broiler once wings are crispy and browned in spots on both sides.
- While wings broil, discard all remaining liquid from Crockpot. Once wings are ready, return broiled wings to Crockpot and add 8 ounces hot sauce of choice. Toss wings to coat in sauce, then set slow cooker to LOW and cook wings, uncovered, 5 minutes or until sauce is absorbed.
- Transfer wings to serving platter or plates. Serve warm with blue cheese dressing, celery sticks, and carrot sticks if desired.
- Make it Whole30: Use ghee instead of a butter and use a compliant hot sauce. Serve with Whole30-compliant ranch dressing.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.