Slow Cooker Buffalo Wings Recipe

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

Buffalo sauce: A tangy and spicy 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 mixture.

Onion powder: Enhances the overall flavor profile with a hint of sweetness and umami.

Paprika: Adds a mild, smoky flavor and a vibrant color to the wings.

Salt and pepper: Essential seasonings to enhance and balance the flavors of the dish.

To ensure your chicken wings are evenly coated with the buffalo sauce, consider marinating them in the sauce mixture for at least 30 minutes before placing them in the slow cooker. This allows the flavors to penetrate the meat more deeply, resulting in more flavorful wings. Additionally, when transferring the wings to a baking sheet for broiling, make sure they are spread out in a single layer to achieve maximum crispiness.

• chicken wings - Substitute with cauliflower florets: For a vegetarian option, cauliflower florets can mimic the texture and absorb the flavors well.

• buffalo sauce - Substitute with sriracha mixed with melted butter: Sriracha provides a similar heat level, and mixing it with butter can give it a creamy consistency akin to buffalo sauce.

• melted butter - Substitute with ghee: Ghee has a similar flavor profile and can withstand higher cooking temperatures without burning.

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

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more intense 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, enhancing the depth of flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add an extra kick of heat, complementing the buffalo sauce.

• Allow the chicken wings to cool completely before storing. This helps prevent condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator if you plan to consume the wings within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the wings in a freezer-safe bag or container. Label the bag with the date to keep track of freshness.
• When freezing, ensure the wings are spread out in a single layer on a baking sheet first. Once frozen, transfer them to the freezer-safe bag. This prevents them from sticking together.
• To reheat refrigerated wings, preheat your oven to 350°F (175°C). Place the wings on a baking sheet and heat for 10-15 minutes or until warmed through.
• For frozen wings, allow them to thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until they reach the desired temperature.
• If you prefer crispy wings, broil them for an additional 3-5 minutes after reheating.
• Avoid microwaving the wings as it can make them rubbery and unevenly heated. The oven method ensures they retain their texture and flavor.
• Pair your reheated buffalo wings with fresh celery sticks and blue cheese dressing for a complete and satisfying meal.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the leftover chicken wings on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the wings with another piece of foil to prevent them from drying out.
  4. Bake for 15-20 minutes, flipping halfway through, until they are heated through and the skin is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken wings in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat through; add a couple more minutes if necessary.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, flipping occasionally, until they are heated through and the skin is crispy.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If not heated through, continue microwaving in 30-second intervals until hot.

• Slow Cooker Method:

  1. Place the leftover chicken wings back into the slow cooker.
  2. Add a splash of buffalo sauce to keep them moist.
  3. Cover and heat on low for 1-2 hours until warmed through.

• Mixing bowl: A large bowl used to combine the buffalo sauce, melted butter, garlic powder, onion powder, and paprika.

• Slow cooker: An appliance used to cook the chicken wings slowly, ensuring they become tender and flavorful.

• Tongs: Handy for tossing the wings in the sauce mixture and for transferring them to a baking sheet if broiling.

• Baking sheet: Used to broil the wings in the oven for a crispy finish.

• Oven: Used for broiling the wings to achieve a crispy texture.

• Measuring cups: Essential for accurately measuring the buffalo sauce and melted butter.

• Measuring spoons: Necessary for measuring the garlic powder, onion powder, and paprika.

• Basting brush: Useful for applying any additional sauce to the wings before broiling.

• Aluminum foil: Can be used to line the baking sheet for easy cleanup after broiling the wings.

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

Use pre-cut wings: Buy pre-cut chicken wings to save time on butchering.

Line the slow cooker: Use a slow cooker liner for easy cleanup.

Broil in batches: If broiling for crispiness, do it in batches to ensure even cooking.

Quick sauce mix: Use a whisk to quickly combine the sauce mixture for a smoother consistency.