When I prepared these crockpot wings for a Super Bowl party, they were gone in just five minutes! Simple to prepare in the slow cooker and crisp up in the oven. Serve with blue cheese or ranch dressing.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 40 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
- ½ 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
- ½ cup butter
- 1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
Instructions
- 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 1 hour. Reduce heat to Low; cook for 1 hour more.
- Preheat the oven to 400 degrees F (200 degrees C). Grease several baking sheets.
- Spread wings onto prepared baking sheets and bake in the preheated oven until wings are crisp and browned, about 30 minutes.
- Meanwhile, 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.
- The cook time has been reduced based on review feedback. The original recipe called for 2 hours on High, then reduce heat to Low and cook for 2 hours more.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 18 g |
| Sodium | 2472 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
My fav and go to wing recipe for years now! One change I’ve incorporated is adding a little bit of flour (1 or 1.5 tablespoons) to the sauce to thicken it and ensure it sticks better to the wings.
GREAT Recipe!! Wings were perfect!
I used frozen wings. Started in the crockpot, but moved to stovetop. Stovetop took less time. Texas Pete extra mild sauce. Baked on parchment for 15 minutes each side. Boiled remaining sauce for 20 minutes, skimmed fat, tossed the wings when they were done and they were great!
If you want everything to fall off the bone do the 2hr high and 2 hour low followed by 30 min in the oven. Highly recommend!
My husband loved them! Even though I reduced the oven time by 5 minutes, the wings were burnt in some spots. The next time I’ll only cook them for 20.
Delicious. After the slow cooker, I put them on the grill rather than in the oven. Give them about 5 min per side and they come out wonderfully.
I also did the one hour on high and one hour on low. Only used 1 tsp garlic powder. 2 tsp dried minced onion, 2 tsp Italian seasoning and no Worcestershire. Used the sauce from the slow cooker for the glaze. Put it in a sauce pan and slowly bring it to a simmer – the grease collects in the center and skim it off with a small ladle. Add 2 tbsp honey. Reduce it down to a syrup. Dipped wings in sauce pan and place on parchment paper on cookie sheet. Sprinkle with parmigiana. Re-dip and sprinkle after 15 mins and back in for another 15. Excellent!
I shortened the cooking time in accordance with other commenters said, and they were well cooked (but not too well). I was about 1/4 cup of butter short but I don’t think it hurt anything. I just wish the sauce stayed on the wings better! I might try flouring them next time.
It was easy and it came out delicious. Thank you!
Absolutely love it! I’ve done with wings and drumsticks! For drumstick I leave it on high for 4 hours (depending on how big the drumsticks are! I also brush the sauce from the pot on top before I put them in the oven!
30 mins in oven and flip over wings , came out crispy and still fall off bone tender !!
Cooking these in hot sauce for 3 hours was not a good play. A good wing has a saucy exterior and a normal meat under the skin. That combination is what makes wings great. However, these were really hot down to the marrow. Though this technique isn’t bad, I also don’t think it’s necessary to put in a half pound of butter and two whole bottles of Frank’s. It’d be cheaper to buy hot wings from a restaurant and probably healthier. I may make these again this way with some major adjustments to the ingredients.
Great recipe! Thanks for sharing. I do agree with others that 2 hrs on high in the slow cooker and then 2 hrs on low is way too much time and cause the wing meat to fall off the bone. Cut down to 1 hr each.
this is a great recipe. I cooked 10 pounds of wings in my slow cooker and they turned out great. I just followed the instructions here and it was easy to make.
It is just my husband and I so we cut the recipe in 1/2. We used the same cooking times but we could have reduced by 1/2 the slow cooker time as our meat was falling off the bone before we put the wings in the oven. We cooked 7 plump wings. We froze the other 7 for the next time. The wings were very tasty.
So delicious!! Such a great recipe. Followed directions to the letter. I will cut down on crockpot cooking time by one hour as they were almost falling apart when I removed them to place on the baking sheets to crisp up. I chose to serve it as a dinner meal with Jasmine rice and fresh tossed salad with homemade ranch dressing – just in case we want to “dip” the wings :-)Will def make again.
I made these exactly like the recipe and they were delicious! I like a little crunch on the tip of the wing, so it was perfect for me. otherwise, I would just say take them out of the oven sooner. I made them for a Superbowl party and they went faster than everything else! They were a little too spicy for my 7 year old, but my husband asked for me to make them AGAIN, and Superbowl was 2 days ago
Awesome tasting recipe! Will be making this again.
I took the advice and cooked 1 hour on high and 1 hour on low and then the oven for 30 minutes. But i added a twist: i have an air fryer and put it on 400 for 5 minutes and instead of brushing the sauce on, I put sauce in bowl and tossed the wings in the sauce like the wing places do.
I took Kristin’s suggestion and did these 1 hour on low 1 hour on high and then baked. They turn out perfectly and this has been my go to wing recipe for over a year now. We make them on all of the holidays and Super Bowl.
I don’t do wings as they are too fatty. I used 6 boneless skinless chicken thighs and two boneless breasts. As they were frozen, I threw them in the crockpot on high with the sauce for 4 hours. I removed them and cut them into bite size pieces. Having them now with a slad. Buffalo chicken salad. Yum!