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Clean recipe · thecozycook.com

Crock Pot Chicken Wings

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.

Original recipe: thecozycook.com

Yield:
6 servings
Prep:
10 min
Cook:
140 min
Total:
150 min
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Crock Pot Chicken Wings

Ingredients

  1. 4 lbs. chicken wings
  2. 1 ½ Sticks salted butter ((12 TBS))
  3. 12 oz. Frank’s Hot Sauce ((1.5 Cups))
  4. 1 teaspoon Worcestershire sauce
  5. 1 Tablespoon honey
  6. ½ teaspoon garlic powder
  7. Celery Sticks
  8. Carrots Sticks
  9. Blue Cheese Dressing (see notes)

Instructions

  1. Pat the buffalo wings completely dry and add them to the Crock Pot.
  2. 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.
  3. 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.
  4. 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.
  5. Crisp them in the Oven: (See notes for air fryer method)
  6. 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.
  7. Preheat oven to a low broil, 450 degrees. Add the wings and cook for 5 minutes, or until the top begins to brown.
  8. Remove from the oven and brush with more Buffalo sauce. Broil for 5 more minutes or until crisped and slightly browned.
  9. Serve with blue cheese dressing, carrot sticks, and celery!