Bold and crispy Crock Pot Chicken Wings have all the flavor of your favorite take-out wings, only they never hit the deep fryer! Combine chicken, hot sauce, and butter, and in just two hours, you’ll have fall-off-the-bone chicken wings ready to crisp up in the oven that will rival even the best wing joint out there.
DITCH THE TAKE OUT
With the number of restaurants dedicated to selling just chicken wings, you would think they were hard to make. The truth is, chicken wings are super easy to make at home and taste just as amazing! The best part is that you can use the sauces you like and the flavors you love to create the wings of your dreams.
Chicken: It shouldn’t surprise you that you’ll need some chicken wings for this recipe. I usually cook a half pound of chicken wings per person in a 6-quart crock pot.
Sauce: You’ll need 1 1/2 cups of hot sauce. I use Frank’s Red Hot Original, which you can find anywhere! If you have a different hot sauce that you love, go with that one! Also, don’t forget to add some butter!
Veggies: Okay, so it’s not strictly part of the recipe, but don’t forget to cut up some fresh carrots and celery for a crunchy bite on the side.
Dips: Again, not part of the recipe, but what’s a chicken wing without some ranch or blue cheese dressing?
HOW TO MAKE CROCK POT CHICKEN WINGS
STEP ONE: Place the chicken wings into a 6-quart crock pot. Pour in the Frank’s Red Hot Original hot sauce and stir to coat the wings. Cut up six tablespoons of butter and lay the slices on the wings.
STEP TWO: Cover the crock pot and cook it on HIGH for 2 hours, stirring the wings halfway through the cooking time.
STEP THREE: Remove the wings from the slow cooker and place them onto a foil-lined baking sheet. Broil the wings in the oven for 3-4 minutes and then baste them with hot sauce from the slow cooker. Flip the Crock Pot Chicken Wings and continue to broil them until they crisp up to your liking. Remove them from the oven and drizzle them with more sauce before serving.
TIPS FOR SUCCESS
- If you are using frozen chicken wings, thaw them before adding them to the crock pot.
- When reheating chicken, ensure it reaches an internal temperature of 165 degrees in the thickest part of the meat.
- We like to serve these wings with carrot sticks, celery sticks, and blue cheese dressing… but it’s not a bad idea to keep some ranch dressing on hand for dipping, too. that way, everyone gets what they like.
HOW TO STORE AND REHEAT CROCK POT CHICKEN WINGS
When kept in an airtight container, cooked chicken wings can last 3 to 4 days in the fridge. Preheat the oven to 350 degrees to reheat the leftover wings and place the wings in a single layer onto a baking sheet. Bake the wings for 10-20 minutes or until they read 165 degrees on a meat thermometer. You can spray them lightly with olive oil and place them into an air fryer basket. Again, reheat them at 350 degrees until they reach the internal temperature of 165 degrees.
GREAT SIDES TO SERVE WITH CHICKEN WINGS
Since these Crock Pot Chicken Wings are never fried, you might consider other shareable, baked sides, like Avocado Fries or Baked Mozzarella Sticks. This is also a great time to put your air fryer to use!
Crock Pot Chicken Wings
- 3 pounds chicken wings separated into drummettes and paddles
- 1 ½ cups Frank's hot sauce (or your favorite brand)
- 6 tablespoons butter
- Blue cheese dressing for dipping
- Ranch dressing for dipping
- Carrot sticks for serving
- Celery sticks for serving
- Place the chicken wings into a 6-quart crock pot. Pour the hot sauce over the wings and stir to coat. Cut the butter into pieces and lay them on top of the wings.
- Cover and cook on HIGH for 2 hours, stirring halfway through the cooking time.
- Remove the wings from the slow cooker and place them onto a foil-lined baking sheet in a single layer.
- Broil the wings for 3-4 minutes then baste them with the sauce and flip the wings over. Then continue broiling until they're crisped up the way you like.
- Drizzle with more sauce before serving with blue cheese and/or ranch dressing, carrot sticks, and celery sticks.