If you love classic wings with a twist, then you’re going to absolutely flip for this Buffalo Ranch Chicken Wings in Slow Cooker Recipe. I’ve been making these wings for years, and they’re one of those dishes that never fails to get everyone gathered around the table eagerly digging in. They’re tender and juicy from slow cooking, loaded with that perfect buffalo kick and ranch tang, then finished off with a quick broil for a crispy, caramelized edge. Trust me, this recipe is a game changer for wing night!
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your slow cooker do the work while you relax or prep sides.
- Flavor Explosion: Buffalo heat and ranch creaminess come together for unforgettable wings.
- Perfect Texture: Slow cook until tender, then broil for irresistibly crispy skin.
- Crowd-Pleaser: Ideal for parties, game days, or casual dinners where everyone wants seconds.
Ingredients You’ll Need
These simple ingredients come together in the slow cooker to create wings bursting with flavor. I always recommend fresh wings if you can find them—the difference in texture is worth it!
- Chicken wings: Fresh wings give the best taste and texture; if you buy frozen, thaw completely before cooking.
- Frank’s Wing Sauce: This classic buffalo sauce is my go-to for that signature tangy heat, but feel free to use your favorite brand.
- Ranch seasoning mix: Adds that creamy, herbaceous punch that makes this recipe so unique.
- Brown sugar: A touch of sweetness balances the spicy and tangy flavors beautifully.
- Butter: Cubed butter melts into the sauce, making it rich and silky.
Variations
I love tweaking this Buffalo Ranch Chicken Wings in Slow Cooker Recipe depending on the occasion. Don’t hesitate to make it your own—there are so many ways to adjust for heat levels or dietary needs!
- Milder Version: Reduce the Frank’s Wing Sauce or swap it out for a milder buffalo sauce if you want less heat.
- Spicy Kick: Add a pinch of cayenne or some chopped jalapeños to the sauce mix for an extra punch.
- Low-Sodium Option: Use a low-sodium wing sauce and ranch mix to control the saltiness without sacrificing flavor.
- Air Fryer Finish: If you don’t want to broil, air fry the wings after slow cooking for crispiness.
How to Make Buffalo Ranch Chicken Wings in Slow Cooker Recipe
Step 1: Prep and Layer Your Wings
Start by placing your fresh chicken wings into the slow cooker basin—that’s your cozy home for these wings to become tender and juicy. It’s okay if they’re a bit piled up; they’ll cook perfectly through slow, even heat.
Step 2: Whisk Together the Sauce Magic
In a small bowl, whisk Frank’s Wing Sauce, ranch seasoning, and brown sugar until smooth and well combined. This mixture is your flavor powerhouse—make sure the brown sugar dissolves nicely so you don’t get any gritty spots on your wings.
Step 3: Coat and Butter Up
Pour the sauce evenly over the wings in the slow cooker, giving the wings a good coat. Then, scatter the cubed butter on top. As the butter melts, it creates that luscious richness that ties everything together. Resist the urge to stir — the slow cooker will do the heavy lifting.
Step 4: Slow Cook to Perfection
Cover and set your slow cooker to LOW for 3 to 4 hours. This slow and gentle heat turns the wings so tender that the meat nearly falls off the bone—without drying out, which can be so frustrating sometimes. Make sure not to overcook past 4 hours to avoid mushiness.
Step 5: Broil for Crispy, Caramelized Wings
While the wings cook, line a baking sheet with foil for easy cleanup. Once the slow cooker timer goes off, transfer the wings carefully to your prep sheet. Brush them with the leftover sauce from the crockpot for extra sticky goodness.
Pop the wings under the broiler for about 2 minutes, then baste again and broil for another 2-3 minutes until you see that gorgeous golden crispiness. Keep a close eye here—every broiler is a bit different, and you don’t want those wings to burn!
Pro Tips for Making Buffalo Ranch Chicken Wings in Slow Cooker Recipe
- Choose Fresh Wings: Fresh chicken wings absorb marinade better and yield juicier results than frozen.
- Don’t Skip the Broil: That finishing broil step adds crispy skin that’s unforgettable compared to slow cooker-only wings.
- Watch Your Broiler: Keep the oven rack at a safe distance and watch closely to prevent burning the sugars in the sauce.
- Serve Immediately: Wings taste best hot and fresh, so plan to serve right after broiling for maximum crunch and flavor.
How to Serve Buffalo Ranch Chicken Wings in Slow Cooker Recipe
Garnishes
I love topping these buffalo ranch wings with a sprinkle of fresh chopped green onions or extra chopped parsley for color and freshness. Plus, having cool ranch or blue cheese dressing on the side makes every bite perfectly balanced.
Side Dishes
To complete the meal, I usually go with crunchy celery and carrot sticks—classic wing companions that help cool down the heat. For something heartier, crispy fries or a fresh coleslaw work like a charm.
Creative Ways to Present
For a game day or party, I’ve served these wings on a large platter surrounded by veggies and stacked in a way that invites everyone to dig in. For a fun twist, put them in small serving cups with ranch dip at the bottom for easy grab-and-go snacking.
Make Ahead and Storage
Storing Leftovers
I store leftover wings in an airtight container in the fridge. They keep well for up to 3 days, though frankly, they rarely last that long in my house! Just make sure to cool them before storing to keep the sauce fresh.
Freezing
If I’m making a big batch, I’ll freeze some wings after slow cooking but before broiling. Just freeze them in a single layer on a tray, then transfer to freezer bags. When thawed, broil them fresh for that crisp finish.
Reheating
To reheat without losing crispiness, I like to pop the wings back under the broiler for a few minutes or in a hot oven at 400°F (200°C) until warmed through and crispy again. Microwaving tends to make them soggy, so I avoid that if possible.
FAQs
-
Can I use frozen chicken wings for the Buffalo Ranch Chicken Wings in Slow Cooker Recipe?
Yes, you can use frozen wings but it’s best to thaw them completely before cooking. This helps ensure even cooking and better sauce absorption. Slow cooking frozen wings might lead to uneven cooking or longer cook times.
-
Is it necessary to broil the wings after slow cooking?
While not absolutely required, broiling adds a delicious crispy and caramelized finish that truly elevates the wings. Without broiling, the wings will be tender but lack that satisfying crunch.
-
Can I adjust the spice level in this recipe?
Absolutely! To reduce heat, use a milder buffalo sauce or less wing sauce overall. To amp up the spice, add cayenne pepper, hot sauce, or fresh chili peppers to the sauce mixture before slow cooking.
-
How long do leftovers last in the refrigerator?
Leftover wings stored in an airtight container should stay good for up to 3 days. Be sure to refrigerate them promptly to maintain freshness and food safety.
Final Thoughts
I honestly adore this Buffalo Ranch Chicken Wings in Slow Cooker Recipe because it hits all the right notes every time—easy prep, bold flavor, and that perfect texture combo of tender inside and crispy outside. It’s become my reliable go-to for gatherings, weeknight dinners, and whenever I’m craving something spicy and comforting. Give it a try like I’m sharing a secret with a friend in the kitchen—you’ll see why my family absolutely goes crazy for these wings.
Print
Buffalo Ranch Chicken Wings in Slow Cooker Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours 0 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
Buffalo Ranch Crockpot Chicken Wings bring together the classic flavors of spicy buffalo sauce and creamy ranch seasoning, slow cooked to tender perfection, then finished under the broiler for a crispy, caramelized finish. This easy recipe transforms simple chicken wings into a crowd-pleasing appetizer or meal that’s juicy, flavorful, and irresistibly delicious.
Ingredients
Chicken Wings
- 2-3 pounds chicken wings (fresh, not frozen)
Sauce
- 1 cup Frank’s Wing Sauce (or your favorite brand)
- 2 tablespoons ranch seasoning mix (one packet)
- 2 tablespoons brown sugar
- 4 tablespoons butter (cubed)
Instructions
- Add Wings to Slow Cooker: Place the fresh chicken wings in the basin of a 6-quart slow cooker, ensuring they are evenly distributed.
- Prepare Sauce: In a small bowl, whisk together the wing sauce, ranch seasoning, and brown sugar until fully combined to form a thick, flavorful sauce.
- Combine Wings and Sauce: Pour the prepared sauce over the chicken wings, making sure they are well coated. Place the cubed butter evenly on top of the wings to add richness as it melts during cooking.
- Slow Cook Wings: Cover the slow cooker and cook the wings on the LOW setting for 3-4 hours, or until the chicken is tender and cooked through, with meat that easily pulls away from the bone.
- Prepare for Broiling: While the wings are cooking, line a baking sheet with aluminum foil and set aside. This prepares for the final crisping step.
- Transfer Wings and Apply Sauce: Once slow cooking is complete, carefully transfer the wings to the prepared baking sheet. Use a pastry brush to generously coat the wings with the excess sauce left in the slow cooker to maximize flavor and moisture.
- Broil Wings for Crispiness: Place the baking sheet under the broiler. Broil the wings for about 2 minutes, then baste with additional sauce, and continue broiling for another 2-3 minutes or until the wings turn golden brown and crispy. Watch closely to avoid burning as broilers vary in intensity.
- Serve: Remove the wings from the broiler and serve hot with optional sides of ranch or blue cheese dressing, and crunchy carrot and celery sticks for a classic pairing.
Notes
- Combining buffalo sauce with ranch seasoning creates an addictive flavor that balances spicy, tangy, and creamy notes.
- Slow cooking ensures tender wings that fall off the bone before the broil step adds a perfect crispy finish.
- Use fresh chicken wings, not frozen, for best texture and flavor.
- Monitor the wings closely under the broiler to prevent burning due to varying broiler heat intensity.
- Serving with ranch or blue cheese and veggies adds cooling contrast and crunch.
Nutrition
- Serving Size: 100 g
- Calories: 277 kcal
- Sugar: 4 g
- Sodium: 1722 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 83 mg
