As a former Rochesterian and East Coaster, I’ve had some juicy, tender, and downright burn-the-skin-off-your-jaw hot wings. But the tenderness and fall-off-the-bone meat of these crock pot buffalo chicken wings was by far the best I’ve ever had. Not only are they not fried, which saves on calories, but they literally fall into your mouth during every bite. The crock pot buffalo chicken wings retain all of their juice and absorb the buffalo sauce and spices to create a mecca of wonderful wing.
Even though the wings start out frozen, this does not impact their flavor or tenderness at all. I start out with a huge block of wings all frozen together like a giant ice cube. With occasional monitoring, I easily break the block apart as it melts and continue to coat, soak, and cook the wings. All you need is a large spoon to stir the wings and flip them around in the slow cooker. Continually monitoring the wings and drenching them in sauce will increase their flavor and confirm that they’re cooking properly. If you get a package of wings and freeze them or you buy the frozen wings in a bag, don’t worry if they’re all stuck together. Not only will they cook all the way through, but the meat will literally melt in your mouth.
You can buy the wings fresh from the store and freeze them as well. You don’t have to buy the prepackaged, salted, preservative wings from the frozen food section. I bought my wings in the meat section and froze them in a plastic bag. No problem. Plus, when you freeze the wings, you can keep them as long as you want until your cooking time. Raw chicken wings can only hang out in the fridge for so long. If you choose to not use frozen wings, watch out for cook time as they will cook much quicker. You don’t want to have crock pot buffalo chicken wings where all the meat has fallen off the bone and you have to pick buffalo chicken out of the bones and sauce. Yikes.
When you transfer the crock pot buffalo chicken wings to the oven, make sure to save the crock pot juice for extra dipping sauce and for drizzling over the wings before they broil. Be careful when broiling, the wings can easily burn if you don’t watch them. When they’re at your ideal crispness, remove them from the oven and enjoy. These are some of the best wings I’ve ever eaten, and although they’re messy, it’s totally worth it. Isn’t that why we love wings anyways? They’re messy but delicious all at the same time.
As for the dry rub, I ALWAYS use Dinosaur BBQ Cajun Foreplay. I LOVE it. It’s the best spice mix I’ve ever had. It’s spicy but flavorful and has a heat in the beginning and a slow burn at the end. It’s perfect on chicken, ribs, pulled pork, flank steak, fish, even roasted corn. Like the Frank’s commercial, I put that sh*! on everything! You can order the Dinosaur BBQ Cajun Foreplay spice for your crock pot buffalo chicken wings at their online store along with any of their other sauces. You can even order their pulled pork, which comes fresh in their refrigerated packaging! I definitely suggest purchasing heaping tons of Dinosaur BBQ’s sauces and Cajun Foreplay dry rub not just because they’re an Upstate New York company, but because it will easily become your go-to spice for everything.
This recipe is for two people enjoying wings, however, the recipe is easily doubled or mathematically changed to fit your needs. If you’re a beginning crock potter, this recipe will make you seem like a gourmet chef at parties and it’s extremely easy to make. All you have to do is dump the ingredients in the crock pot, stir every so often, and let the machine work for you. Crock pot buffalo chicken wings do need to be transferred to your oven to allow them to crisp up before serving but this is fairly easy as well.
For other crock pot buffalo chicken love, try the crock pot buffalo chicken dip. People you don’t even know will start inviting you to parties just so you’ll bring this dip.
- 2 lbs chicken wings, frozen
- ½ cup of buffalo sauce (I love Anchor Bar when I can get my hands on it or Frank’s.)
- 2 TB dry rub seasoning (I LOVE the Cajun Foreplay rub from Dinosaur BBQ in Rochester, NY. )
- 1 TB (Tablespoon) butter
- 1 TS Kosher Salt
- 3 TB honey
- 1 TS (Teaspoon) rosemary
- 1 TS thyme
- Turn crock pot on low.
- Add buffalo sauce, honey, butter, salt, rosemary, thyme, and dry rub to slow cooker and mix until fully combined.
- Add frozen wings and coat in sauce.
- Cook wings on low or 6-8 hours or until fully cooked and tender
- Remove from crock pot and place wings on baking sheet
- Turn on oven to broil
- Drizzle wings with extra sauce
- Place wings in oven to broil for 3-5 minutes or until crunchy
- Remove from oven and stuff your face
- This recipe is easily halved, doubled, tripled, or whatever-ed to meet your wing needs.