Slow Cooker Buffalo Wings Recipe! Seriously, these things are fall-off-the-bone tender, coated in a spicy-sweet-tangy sauce that’ll make you wanna lick your fingers clean. Forget greasy takeout, this is where it’s at. Trust me, you NEED these in your life.

So, picture this: It’s a Sunday. Football’s on, the kids are screaming about something involving a missing Lego (again), and I’m frantically trying to NOT burn the nachos. But wait! The wings are already done, chilling in the slow cooker, just waiting for their moment to shine. My husband, Mark, bless his heart, is a total wing fanatic, and he basically does a happy dance every time he sees me pull out the slow cooker. Last time I made these, my youngest, Leo, who’s usually a super picky eater, devoured like five of them! I had to physically restrain Mark from licking the slow cooker clean. True story. It’s a legit family favorite, and for good reason: they’re ridiculously good and require basically zero effort. Which, let’s be honest, is my kinda cooking.

Why You’ll Love This Slow Cooker Buffalo Wings Recipe

They’re ridiculously easy. Like, dump-and-go easy. Perfect for busy weeknights or lazy weekends.
The wings get SO tender in the slow cooker. Seriously, they practically melt in your mouth.
That sauce! Sweet, spicy, tangy…it’s a flavor explosion. You’ll be addicted, I promise.
They’re way healthier than fried wings (yes, I said it!).
Cleanup is a breeze. Just toss the slow cooker liner (if you use one, which YOU SHOULD) and you’re done.

How to Make It

Okay, so first things first, you’re gonna grab your trusty slow cooker (mine’s probably older than some of you, but hey, it works!) and give it a quick spray with some non-stick cooking spray. Or, you know, use a liner, because ain’t nobody got time for scrubbing baked-on wing sauce.

Now, for the wings. I usually buy a big bag of frozen wings, because, let’s face it, I’m all about convenience. Just toss ’em in the slow cooker straight from the freezer. No need to thaw! If you’re using fresh wings, that’s cool too – just pat ’em dry with some paper towels. Soggy wings are the enemy.

Next up, the star of the show: the SAUCE! In a bowl (or, you know, just straight into the slow cooker, because who needs dishes?), whisk together all the sauce ingredients. Brown sugar, soy sauce, garlic, ginger…all that good stuff. Give it a good stir until the brown sugar is mostly dissolved. Don’t stress if it’s a little lumpy. It’ll all melt together in the slow cooker.

Pour that glorious sauce over the wings, making sure they’re all coated in that sweet, spicy goodness. Now, here’s the hard part: you gotta wait. Cover the slow cooker and let those wings cook on low for 6-8 hours, or on high for 3-4 hours. Trust me, the longer they cook, the more tender they’ll be.

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Once the wings are cooked through, it’s time for the final flourish. If you want them extra sticky and glazed (and who doesn’t?), carefully transfer them to a baking sheet lined with parchment paper (makes cleanup even easier!). Crank up your oven broiler and broil the wings for a few minutes, until they’re nice and caramelized. Watch them like a hawk, because they can go from perfectly glazed to burnt in a heartbeat. I’ve been there, and it’s not pretty.

Sprinkle with sesame seeds and chopped green onions, and you’re done! Serve ’em up with your favorite dipping sauce (I’m a ranch kinda gal, don’t judge) and prepare for a wing-eating frenzy.

Ingredient Notes

Chicken Wings: Fresh or frozen, it doesn’t matter. Just make sure they’re not freezer-burned, because nobody wants rubbery wings.
Brown Sugar: Adds sweetness and helps create that sticky glaze. Light or dark, whatever you’ve got on hand.
Soy Sauce: Gives it that umami punch. Low-sodium is fine if you’re watching your salt intake.
Garlic: Because everything’s better with garlic. I usually use minced garlic from a jar, because I’m lazy like that.
Ginger: Adds a little zing. Fresh is best, but ground ginger works in a pinch. I may have used it…more than once.
Sesame Oil: Adds a nutty flavor. Don’t skip this one!
Sesame Seeds and Green Onions: For garnish. Makes ’em look fancy, even though they’re not.
Buffalo Wing Sauce: The kick. Use your fav brand, whatever the heat level may be.

Recipe Steps:

Grease: Lightly grease the slow cooker.
Combine: In a bowl, mix all sauce ingredients.
Coat: Place chicken wings in the slow cooker and pour sauce over them.
Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Broil: Transfer wings to a baking sheet and broil until glazed, watching carefully.
Garnish: Sprinkle with sesame seeds and green onions.
Serve: Serve and enjoy

What to Serve It With

Okay, so wings are pretty awesome on their own, but they’re even better with some tasty sides. I usually go for the classics: carrot and celery sticks with ranch or blue cheese dressing. Coleslaw is also a winner. And of course, you gotta have some napkins. Like, a LOT of napkins. Things are gonna get messy.

Tips & Mistakes

Don’t overcook the wings! They’ll get dry and stringy. Nobody wants that.
If you’re using frozen wings, make sure to drain off any excess liquid after they’re cooked. It can make the sauce watery.
Watch the wings closely when you’re broiling them. They can burn easily!
Don’t be afraid to experiment with the sauce. Add a little more spice if you like things hot, or a little more honey if you like things sweet. It’s your kitchen, do your thing!

Storage Tips

If you actually have any leftover (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. You can reheat them in the microwave, but they’re honestly pretty good cold, straight from the fridge. Don’t judge. I’ve totally eaten them for breakfast before. Hey, no shame in my wing game.

Variations and Substitutions

No brown sugar? Use honey or maple syrup. I’ve even used regular white sugar in a pinch. It’s not quite the same, but it works.
Out of sesame oil? Olive oil is fine. It won’t have that same nutty flavor, but it’ll still be delicious.
If you’re not a fan of soy sauce, use tamari or coconut aminos.
Want to make it even spicier? Add a pinch of cayenne pepper to the sauce.
I once tried adding a splash of bourbon to the sauce. It was…interesting. Not sure I’d do it again, but hey, you never know until you try!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Slow Cooker Buffalo Wings Recipe