Best Crock Pot Wings Recipes

AWESOME SLOW COOKER BUFFALO WINGS

Steps:

• Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
• Place chicken wings into slow cooker and pour sauce mixture over wings.
• Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more.
• Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
• Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
• Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.

SLOW COOKER STICKY CHICKEN WINGS

Steps:

• In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Preheat oven to broil. Line a baking sheet with foil. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

CROCK POT CHICKEN WINGS

Steps:

• Combine Buffalo wing sauce ingredients and set aside.
• Place wings in a 6qt slow cooker and cover with Buffalo wing sauce. Stir to combine.
• Cook on high for 2 ½ - 3 hours for FROZEN wings or on low 3 hours for FRESH wings.
• Once cooked and wings have reached 165°F, remove from the slow cooker and place on a foil lined pan (discard liquid).
• Preheat broiler to high. Brush with additional Buffalo sauce and broil until lightly browned/crisp about 5 minutes per side.
• Serve with celery, carrots, extra buffalo sauce and Litehouse Homestyle Ranch for dipping.

EASY SLOW COOKER CHICKEN WINGS

Steps:

• Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
• Cook in slow cooker on Medium Low setting for 5 hours.

CROCK POT CHICKEN WINGS

Steps:

• Pat the buffalo wings completely dry and add them to the Crock Pot.
• Melt the butter in a small saucepan and remove from heat. Whisk in hot sauce, Worcestershire sauce, honey, and garlic powder. Set ½ cup aside and add the rest to the slow cooker. Stir to combine with the chicken wings.
• Cook on high for 2 hours or on low for 3-4. Don't cook longer or they will begin to fall apart. They are done when the internal temperature reaches 165 degrees.
• Note: The sauce will thin out as the chicken cooks. 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 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.
• Serve with blue cheese dressing, carrot sticks, and celery!

SLOW-COOKER CHICKEN WINGS

Steps:

• Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
• Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.