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.

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

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds a hint of onion flavor without the texture of fresh onions.

Paprika: Provides a smoky, slightly sweet flavor that complements the buffalo sauce.

Salt and pepper: Essential seasonings to enhance all the other flavors.

To ensure your chicken wings have maximum flavor, marinate them in the buffalo sauce mixture for at least an hour before placing them in the slow cooker. This allows the spices and sauce to penetrate the meat more deeply, resulting in a more flavorful and tender wing.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a great alternative for wings.

• buffalo sauce - Substitute with sriracha mixed with melted butter: This combination mimics the spicy and buttery profile of buffalo sauce.

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

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

• onion powder - Substitute with finely chopped onions: Fresh onions can add a similar depth of flavor, though they may alter the texture slightly.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar heat and color, though it is spicier, so use less.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.

• Transfer the cooled wings to an airtight container. If you have a large batch, consider using multiple containers or layering the wings with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the wings within 3-4 days. For longer storage, place the container in the freezer.

• When freezing, ensure the wings are spread out in a single layer on a baking sheet first. Freeze them for about an hour until they are firm. This prevents them from sticking together.

• Once the wings are firm, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• To reheat refrigerated wings, preheat your oven to 375°F (190°C). Place the wings on a baking sheet and bake for 10-15 minutes until heated through and crispy.

• For frozen wings, allow them to thaw in the refrigerator overnight. Reheat using the same method as refrigerated wings, adding a few extra minutes if needed.

• If you prefer a quicker reheating method, use a microwave. Place the wings on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Note that this method may not retain the crispiness as well as the oven.

• Serve the reheated wings with your favorite dipping sauce and enjoy them just as you would fresh from the slow cooker.

• Preheat your oven to 375°F (190°C). Place the leftover chicken wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes until 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.

• 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 wings in the skillet and cook for 5-7 minutes, turning occasionally until they are heated through and the skin is crispy.

• Microwave the wings for a quick reheat. Place the chicken wings on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you have a grill, preheat it to medium-high heat. Place the buffalo wings on the grill and cook for 3-5 minutes on each side until they are hot and the skin is crispy.

• Slow cooker: This is the main appliance used to cook the chicken wings slowly and evenly, ensuring they are tender and flavorful.

• Mixing bowl: Used to combine the buffalo sauce, melted butter, garlic powder, onion powder, and paprika before pouring over the wings.

• Baking sheet: Needed to place the cooked wings on for broiling to crisp up the skin.

• Broiler: Part of your oven used to quickly crisp up the skin of the wings after they have been slow-cooked.

• Tongs: Useful for handling the chicken wings when transferring them from the slow cooker to the baking sheet.

• Measuring cups: Used to measure out the buffalo sauce and melted butter accurately.

• Measuring spoons: Used to measure the garlic powder, onion powder, paprika, salt, and pepper accurately.

• Basting brush: Optional, but can be used to evenly coat the wings with any remaining sauce before broiling.

Prep ingredients ahead: Measure out and mix the buffalo sauce and spices the night before to save time in the morning.

Use pre-cut wings: Purchase pre-cut chicken wings to skip the step of cutting them yourself.

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

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

Quick broil: Keep an eye on the wings while broiling to avoid burning and ensure they crisp up quickly.