Slow Cooker Buffalo Wings Recipe

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

Buffalo sauce: A spicy and tangy sauce that gives the wings their signature flavor.

Worcestershire sauce: Adds a savory, umami depth to the sauce mixture.

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

Onion powder: Adds a mild onion flavor to the wings.

Paprika: Provides a smoky, slightly sweet flavor and a vibrant color.

Salt: Enhances all the other flavors in the dish.

Pepper: Adds a bit of heat and depth to the overall flavor.

For an extra crispy texture, after cooking the chicken wings in the slow cooker, transfer them to a baking sheet and broil them in the oven for 5-7 minutes. This will give the wings a nice, golden-brown finish.

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

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

• worcestershire sauce - Substitute with soy sauce mixed with a dash of vinegar: This mixture provides a similar umami and tangy flavor.

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

• onion powder - Substitute with finely chopped onions: Fresh onions can provide a similar depth of flavor when cooked.

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

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with additional umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat 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.
• Place the cooled wings in an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding.
• For added freshness, layer the wings with parchment paper. This prevents them from sticking together and makes reheating easier.
• Store the container in the refrigerator if you plan to consume the wings within 3-4 days. Make sure to label the container with the date to keep track of freshness.
• If you want to freeze the wings for longer storage, place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the wings to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag with the date.
• When ready to enjoy, thaw the wings in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for 15-20 minutes or until heated through and crispy. For extra crispiness, broil for the last 2-3 minutes.
• Serve hot with your favorite dipping sauce and enjoy the deliciousness of your slow cooker buffalo wings once again!

• Oven Method: Preheat your oven to 375°F (190°C). Place the buffalo wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until the wings are heated through and the skin is crispy. This method helps maintain the texture and flavor of the wings.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Arrange the chicken wings in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method gives the wings a crispy exterior.

• Microwave Method: Place the buffalo wings on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 2-3 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not retain the crispiness of the wings.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken wings in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and the skin is crispy. This method adds a bit of extra flavor from the searing process.

• Slow Cooker Method: If you have more time, you can reheat the wings in the slow cooker. Place the buffalo wings back in the slow cooker and set it to low. Heat for 1-2 hours or until the wings are warmed through. This method is gentle and keeps the wings tender.

• Slow cooker: A countertop electrical appliance used to simmer food at a low temperature for several hours.

• Mixing bowl: A large bowl used to combine ingredients together.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Tools used to measure small quantities of ingredients.

• Tongs: A tool used to grip and lift the chicken wings without piercing them.

• Whisk: A utensil used to blend ingredients smoothly or to incorporate air into a mixture.

• Serving platter: A large plate used to present the cooked wings.

• Cutting board: A durable board on which to place the chicken wings while seasoning.

• Knife: A tool used to trim any excess fat or separate the wings if needed.

Pre-mix the sauce: Combine the buffalo sauce, worcestershire sauce, and spices the night before to save time on prep day.

Use pre-cut wings: Purchase pre-cut chicken wings to avoid the hassle of cutting them yourself.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time after cooking.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick dipping sauce: Use store-bought dipping sauces to save time on making your own.