If you’re on the hunt for a game day snack or a simple weeknight dinner that delivers all the bold flavor with minimal fuss, you’re going to love this Buffalo Ranch Chicken Wings in Slow Cooker Recipe. I absolutely love how the slow cooker gently tenderizes the wings, infusing them with this tangy, spicy ranchy goodness that makes every bite irresistible. Trust me, once you try this, your family’s going to go crazy for it and you’ll find yourself making it again and again!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in the slow cooker and let it work its magic.
- Perfectly Tender Wings: Slow cooking makes the meat so tender it almost falls off the bone.
- Bold Flavor Fusion: The combo of buffalo sauce and ranch seasoning creates a zesty, irresistible glaze.
- Crispy Finish: A quick broil crisps the wings perfectly without drying them out.
Ingredients You’ll Need
The magic of this Buffalo Ranch Chicken Wings in Slow Cooker Recipe comes from a handful of simple ingredients that work beautifully together. Keep an eye out for good quality chicken wings and your favorite buffalo wing sauce to get the best results.
- Chicken wings: Fresh wings are best here; frozen can add unwanted moisture and mess with cooking time.
- Wing sauce: I like Frank’s RedHot because it’s a classic with the perfect balance of heat and tang.
- Ranch seasoning mix: This packs in that creamy, herby ranch flavor without extra effort.
- Brown sugar: Just a touch to balance the heat and add a hint of caramelization.
- Butter: Cubed butter melts into the sauce, adding richness and silkiness.
Variations
I love how versatile this Buffalo Ranch Chicken Wings in Slow Cooker Recipe is — it’s fun to tweak it to suit different tastes or occasions. Don’t be afraid to experiment a bit to make it your own!
- Extra Spicy: I once added a dash of cayenne pepper to the sauce mix for a real kick, and my spice-loving friends went wild.
- Less Heat: If you prefer milder wings, swap the wing sauce for a milder buffalo or even a sweet barbecue sauce.
- Dry Rub Alternative: For a crispy “dry” wing option, cook wings plain in the slow cooker then toss in ranch powder and buffalo sauce just before broiling.
- Different Proteins: Tried this with boneless chicken thighs and it worked amazingly well — great for those who want less mess with bones.
How to Make Buffalo Ranch Chicken Wings in Slow Cooker Recipe
Step 1: Prep and Layer the Wings
Start by placing your fresh chicken wings right into the slow cooker. No need to dry them off extensively — a little moisture helps the sauce cling. Then whisk together your buffalo wing sauce, ranch seasoning, and brown sugar in a small bowl until smooth and pourable. Pour this flavorful mixture all over the wings, making sure they’re nicely coated. Finally, scatter cubed butter on top — this little addition will melt slowly, enriching the whole dish.
Step 2: Slow Cook to Tender Perfection
Set your slow cooker on low and give the wings about 3 to 4 hours to cook. This slow, gentle cooking is key because it breaks down the connective tissue, making your wings tender and juicy without drying them out. I usually set a timer, but if you catch them at 3 hours they’ll still be fantastic.
Step 3: Broil for That Crispy Finish
Once your wings are tender, transfer them to a foil-lined baking sheet — the foil makes clean-up a breeze, trust me! Use a pastry brush to coat each wing with the slow cooker sauce. Pop the tray under your broiler for about 2 minutes, watching closely so they don’t burn. Then baste again and continue broiling for another 2-3 minutes until you get that gorgeous caramelized, crispy skin. It’s like magic turning tender wings into finger-licking crunchy bites!
Pro Tips for Making Buffalo Ranch Chicken Wings in Slow Cooker Recipe
- Use Fresh Wings: I’ve learned fresh chicken wings produce better texture and flavor than frozen ones.
- Control the Broiler: Since broilers vary, keep a close eye to avoid burning — watch closely during those last few minutes.
- Butter Cubes Are Key: Placing cubed butter on top rather than melted butter helps it melt slowly, enriching flavor without greasiness.
- Don’t Skip the Basting: Reapplying sauce before and during broiling is what gives that crave-worthy crispy, sticky coating.
How to Serve Buffalo Ranch Chicken Wings in Slow Cooker Recipe
Garnishes
I love sprinkling fresh chopped parsley or green onions on top for a pop of color and a fresh bite. And of course, serving with cold ranch or blue cheese dressing alongside crisp celery and carrot sticks adds the perfect cool contrast to those spicy wings.
Side Dishes
My go-to sides with this recipe are crispy fries or homemade potato wedges, plus a simple coleslaw for some crunch and acidity—it balances out all that richness beautifully.
Creative Ways to Present
For parties, I’ve arranged the wings on a large platter lined with lettuce leaves, surrounded by the celery and carrot sticks in fun little “bouquets.” Little ramekins filled with ranch and blue cheese make it easy for guests to dig in and customize every bite.
Make Ahead and Storage
Storing Leftovers
I always store leftover wings in an airtight container in the fridge for up to 3 days. I find they keep their flavor really well, but it’s best to reheat them properly so they don’t turn soggy.
Freezing
Buffalo Ranch Chicken Wings freeze wonderfully! Just cool completely, then pack in freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and broil briefly to revive that crispy finish.
Reheating
To keep that crispy skin, I reheat wings in the oven or under the broiler rather than the microwave. About 5-7 minutes at 375°F usually does the trick—just keep an eye so they don’t burn.
FAQs
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Can I use frozen chicken wings for this slow cooker recipe?
While you can technically start with frozen wings, I recommend using fresh for the best texture and cooking results. Frozen wings tend to release extra water that can dilute the sauce, and they often require longer cooking times to reach tender perfection.
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What if I don’t have ranch seasoning mix?
No worries! You can make your own by mixing dried herbs like dill, parsley, chives, garlic powder, onion powder, and a pinch of salt and pepper. It won’t be exactly the same but still adds that familiar ranch flavor.
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How can I make the wings extra crispy without a broiler?
If your broiler isn’t an option, you can transfer the slow-cooked wings to a hot oven set at 425°F and roast them on a baking sheet for 10-15 minutes, flipping halfway through, until the skin crisps up nicely.
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Can I double this Buffalo Ranch Chicken Wings in Slow Cooker Recipe?
Absolutely! Just make sure your slow cooker is large enough to hold all the wings comfortably. You may need to increase the cooking time slightly to ensure everything cooks evenly and reaches tender perfection.
Final Thoughts
This Buffalo Ranch Chicken Wings in Slow Cooker Recipe holds a special place in my heart because it marries convenience and crave-worthy flavor effortlessly. The slow cooker does all the heavy lifting, and the broiler adds that finishing touch that makes these wings party-ready. If you’re looking for a recipe that’s straightforward yet impresses everyone at the table, give it a try—I promise it’ll become one of your favorites, just like it did for me and my family!
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Buffalo Ranch Chicken Wings in Slow Cooker Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
Buffalo Ranch Crockpot Chicken Wings are a perfect blend of tangy buffalo sauce and zesty ranch seasoning, slow-cooked to tender perfection and finished under the broiler for a crispy, caramelized exterior. These wings are flavorful, juicy, and an easy crowd-pleaser for any occasion.
Ingredients
Chicken Wings
- 2-3 pounds chicken wings (fresh, not frozen)
Sauce and Seasoning
- 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
- Prepare Wings: Place the chicken wings into the basin of a 6-quart slow cooker, ensuring they are spread out evenly for even cooking.
- Make Sauce: In a small bowl, whisk together the Frank’s Wing Sauce, ranch seasoning mix, and brown sugar until well combined, creating a tangy, spicy sauce.
- Add Sauce and Butter: Pour the sauce mixture over the wings in the slow cooker, then distribute the cubed butter on top for richness and flavor infusion during cooking.
- Slow Cook: Cover the slow cooker and cook on LOW for 3 to 4 hours until the wings are tender and the meat easily pulls away from the bones.
- Prepare for Broiling: While the wings cook, line a baking sheet with foil and set aside to prepare for the final crispy step.
- Transfer and Brush: Once cooking is complete, transfer the wings carefully to the foil-lined baking sheet. Use a pastry brush to coat the wings generously with the excess sauce left in the slow cooker.
- Broil for Crispiness: Place the wings under the broiler for about 2 minutes, then baste them with additional sauce from the slow cooker. Continue broiling for another 2 to 3 minutes or until golden and crisp. Watch closely to avoid burning, as broiler heat can vary.
- Serve: Serve the crispy buffalo ranch wings hot, accompanied by ranch or blue cheese dressing, and crunchy celery and carrot sticks for a classic wing experience.
Notes
- Buffalo Ranch Crockpot Chicken Wings combine the best of buffalo and ranch flavors in one rich sauce.
- Slow cooking ensures the meat becomes tender and falls right off the bone.
- Broiling after slow cooking creates a crispy, caramelized exterior that adds texture and flavor.
- Adjust broiling time based on your oven’s strength to prevent burning.
- Serve with your favorite dipping sauces and fresh vegetables to balance the rich flavors.
Nutrition
- Serving Size: 1 wing (approximately 85g)
- 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: 0.3 g
- Protein: 15 g
- Cholesterol: 83 mg
