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Awesome Slow Cooker Buffalo Wings


I made these wings for Super Bowl®; they were gone in five minutes and super-easy to make! Serve with ranch or blue cheese dressing.

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Rate this recipe 4.4/5 (78 Votes)


  • 1 bottle (12 ounce) hot pepper sauce (such as Frank's RedHot®)
  • 1/2 cup butter
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 (4 pound) frozen chicken wing sections, thawed
  • 1/2 cup butter
  • 1 bottle (12 ounce) hot pepper sauce (such as Frank's RedHot®)


Servings 8
Cooking time 270mins
Adapted from


Step 1

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.

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