Crock Pot Chicken Wings

These Crispy Chicken Wings are easy to make in the Crock Pot and make a perfect party snack and appetizer! They’re so tender and juicy on the inside that they slide right off the bone. Finish them off in the oven or air fryer for extra crispy results. Prepare these with my homemade Buffalo Sauce or use your favorite BBQ Sauce for an easy shortcut!

Reading: Crock Pot Chicken Wings

Crock Pot Buffalo Chicken Wings

Nothing beats classic, crisp chicken wings. The secret to supernumerary crank, juicy, about fall-off-the-bone wings is to let the Crock Pot do the cooking, and let the oven or air fryer do the crisping.
I ’ ve included a homemade Buffalo sauce recipe, but this would besides work with your front-runner BBQ sauce !
You ’ ll love the aroma that fills your house while these cook in the Crock Pot. ( And a much as I love fry wings, I don ’ deoxythymidine monophosphate always love the fried smell that lingers afterwards. )
There are some keys to success hera and simple things that I want to make sure we cover, so lashkar-e-taiba ’ s perplex to it :

Ingredients

The bottom of this post besides contains recipe card with ingredients and wide instructions .

4 lbs. chicken wings, (“party” variety with contains wingettes and drumettes. See below on how to cut whole chicken wings.)

Homemade Buffalo Sauce ( You can besides use your darling BBQ Sauce ! )

1 ½ Sticks melted salted butter, (12 TBS)

12 oz. Frank’s Hot Sauce- this is what it looks like

1 teaspoon Worcestershire sauce

1 Tablespoon honey

½ teaspoon garlic powder

For Serving

Celery Sticks

Carrot Sticks

Blue Cheese Dressing– Marie’s Chunky Blue Cheese Dressing is my brand of choice, found in the refrigerator area in the produce section.

How to Make Them

Pat the chicken wings completely dry and place them in the Crock Pot. Combine sauce ingredients. Set 1/2 cup aside and pour the rest over the chicken. Stir to combine.

Cover and cook for 2 hours on high, or 3-4 hours on low. They are done when the internal temperature reaches 165°F.
Use kitchen tongs to carefully remove them and place them on foil-lined baking sheets. Brush with the reserved buffalo sauce.
Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.

Preheat oven to a low broil, 450 degrees. Add the wings and cook for 10 minutes, until the top begins to brown.
Remove from the oven and brush with more Buffalo sauce. Broil for 8-10 more minutes or until crisped and slightly browned.
Remove and serve with blue cheese and celery/carrot sticks.

To Crisp Them in an Air Fryer:

Space them out on the air out fryer basket and brush with buffalo sauce. ( Set a drip tray underneath ) Air fry at 400° for 5 minutes. Remove and brush with more american bison sauce. Air fry at 400° for 5 more minutes, or until crispy .

How to Cut Whole Chicken Wings

I like to buy what ’ mho called “ party wings ” at my local anesthetic grocery store report because it includes separated drumettes and wingettes. ( See below for a ocular. )
If you entirely have “ whole wings ” available to you, you can well cut them to separate these pieces from one another, which is how you typically see them served at restaurants .

This is what a whole chicken wing looks like:

To separate the different parts, take a good chef’s knife and align it where you see the separations below. Try to find a ridge where it naturally separates and carefully make a clean slice. If you slice through a bit of chicken bone, it’s okay. (But watch your fingers!)
Tip: This is an low-cost knife that I got on Amazon that works very well .

Place the tips in a labeled freezer bag and save them to make chicken stock.

Pro Tips

Don’t cook the chicken for too long. Stick to the indicated timeframe, otherwise the chicken can become too tender and fall apart in the sauce.
I don’t recommend using frozen wings as those have a layer of ice glaze over each one to prevent them from sticking together. This will melt and water down the sauce. If you do cook from frozen, cook on high for 3 hours on high, or 4-5 on low.
If given the choice between an oven or air fryer, I do prefer to use the air fryer as they get a bit crispier that way in a shorter amount of time.

Storage

storehouse in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.

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The secret to CRISPY chicken wings that are fall-off-the-bone tender, is to let the Crock Pot do the cooking and the oven or air fryer do the crisping! Make these with homemade Buffalo Sauce or your favorite BBQ Sauce.

Ingredients

▢

4 pound. chicken wings

Buffalo Sauce

▢

1 ½ Sticks salted butter, ( 12 TBS )
▢

12 oz. Frank ’ s Hot Sauce, ( 1.5 Cups )
▢

1 teaspoon Worcestershire sauce
▢

1 tablespoon honey
▢

½ teaspoon garlic powder

For Serving

▢

celery Sticks
▢

Read more: Crab Fried Rice

Carrots Sticks
▢

Blue Cheese Dressing, see notes

Instructions

Pat the buffalo wings completely dry and add them to the Crock Pot .
Melt the butter in a humble saucepan and remove from inflame. Whisk in hot sauce, Worcestershire sauce, honey, and garlic gunpowder. Set ½ cup away and add the rest to the dense cooker. Stir to combine with the chicken wings .
Cook on high for 2 hours or on low for 3-4. Don ’ thyroxine cook longer or they will begin to fall apart. They are done when the inner temperature reaches 165 degrees .
note : The sauce will thin out as the chicken fudge. We ’ ll be brushing the wings with reserved sauce which will be nice and thick .
Crisp them in the Oven: (See notes for air fryer method)
Use kitchen tongs to remove the wings and set them on a foil-lined baking sheet. Brush the tops with buffalo sauce. Pro Tip: Place cooling racks on top of the baking sheet and place the wings on top. The extra air flow will make the wings crispier.
Preheat oven to a moo broil, 450 degrees. Add the wings and cook for 10 minutes, until the top begins to brown .
Remove from the oven and brush with more Buffalo sauce. Broil for 8-10 more minutes or until crisped and slenderly browned .
serve with bluing cheese preen, carrot sticks, and celery !

Notes

You can also use your favorite BBQ sauce for this recipe. Save 1/2 cup for brushing the chicken wings after they cook and add about 1.5 cups to the slow cooker .
I highly recommend using Marie’s Chunky Blue Cheese Dressing for serving, it’s usually found in the refrigerated section of the produce aisle with the other refrigerated salad dressings. It’s the closest you’ll get to a nice restaurant-style. for serving, it ’ south normally found in the refrigerate section of the grow aisle with the early refrigerated salad dressings. It ‘s the closest you ‘ll get to a nice restaurant-style .
I don’t recommend using frozen wings as they urine down the sauce as they thaw out. If you do cook from freeze, cook on high for 3 hours on high, or 4-5 on low .
To crisp them in an air fryer: Space them out on the vent fryer basket and brush with buffalo sauce. ( Set a drip tray underneath ) Air fry at 400° for 5 minutes. Remove and brush with more buffalo sauce. Air fry for 5 more minutes, or until crispy .