If you’re craving a snack that packs a punch of flavor without all the fuss, let me introduce you to my absolute favorite Buffalo Ranch Crockpot Chicken Wings Recipe. This dish is a game-changer because you get that classic buffalo wing heat melded with the creamy tang of ranch, all slow-cooked to tender perfection before finishing crispy under the broiler. Trust me, once you try these wings, they’ll become your go-to for game nights, family dinners, or just whenever you need a flavorful kick in your week.
Why You’ll Love This Recipe
- Effortless Cooking: Toss everything into your crockpot and let it do the work while you relax or prep other dishes.
- Perfect Flavor Balance: The mix of spicy buffalo sauce and ranch seasoning creates a zesty, tangy combo that’s irresistible.
- Tender, Crispy Finish: Slow cook for juicy meat, then broil to get that crave-worthy crispy skin.
- Family Favorite: My family literally fights over the last wing every time I make this recipe!
Ingredients You’ll Need
These ingredients are simple and accessible, yet they come together to deliver layers of flavor that make this Buffalo Ranch Crockpot Chicken Wings Recipe stand out. When shopping, I always opt for fresh wings because they cook up juicier and tastier.
- Chicken wings: Fresh wings give the best texture; avoid frozen for this slow cooker recipe.
- Frank’s Wing Sauce: The classic buffalo flavor base—feel free to use any wing sauce you love.
- Ranch seasoning mix: This packet adds the creamy, herbaceous punch that complements buffalo perfectly.
- Brown sugar: Just a touch to balance the heat with a subtle sweetness.
- Butter: Cubed, it melts into the sauce adding richness and helps meld all those flavors beautifully.
Variations
I love that this Buffalo Ranch Crockpot Chicken Wings Recipe is super versatile—even within my own kitchen, I’ve switched it up to match different moods and dietary needs. You should feel free to experiment too!
- Spicy Kick: Sometimes I add extra cayenne or hot sauce if my crowd loves a fiery punch.
- Low-Sodium Version: Using a low-sodium wing sauce and ranch mix keeps the flavor without the salt overload.
- Grilled Finish: For a summer twist, I finish these on the grill instead of the broiler for smoky flavor.
- Boneless Options: You can switch to boneless wings or chicken nuggets, just adjust cook time accordingly.
How to Make Buffalo Ranch Crockpot Chicken Wings Recipe
Step 1: Prepare the Wings and Sauce
Start by placing your fresh chicken wings in the basin of a 6-quart slow cooker—this is the best size for even cooking. In a small bowl, whisk together your wing sauce, ranch seasoning, and brown sugar until fully combined. Pour this glorious sauce over the wings so every piece gets evenly coated. Don’t forget to place cubed butter on top; this will melt and infuse all the dish with richness.
Step 2: Slow Cook to Tender Perfection
Cover your crockpot and set it to LOW for 3-4 hours. During this time, the wings become incredibly tender—the meat practically falls off the bone, which is exactly what you want. This slow cook time also lets the flavors deepen. While it’s cooking, go ahead and line a baking sheet with foil so you’re ready for the broiler step.
Step 3: Broil to Crispy, Caramelized Bliss
Once slow cooking is done, transfer the wings carefully to your baking sheet. Use a pastry brush to slather them with the leftover sauce from the crockpot—that extra flavor boost is non-negotiable. Pop them under your broiler for about 2 minutes, then baste with more sauce and broil for another 2-3 minutes until golden brown and crispy. Keep a close eye here because broilers can burn wings quickly. This finishing touch is what transforms tender wings into the crisped-up, saucy bites everyone raves about.
Pro Tips for Making Buffalo Ranch Crockpot Chicken Wings Recipe
- Fresh Is Best: I learned the hard way that frozen wings don’t slow cook as well—they come out rubbery instead of tender.
- Broiler Vigilance: Stay close when broiling because even a few seconds too long can burn these wings.
- Sauce Smearing: The more sauce you brush before broiling, the better the caramelization and flavor glaze.
- Avoid Overcrowding: Spread wings out on the baking sheet for even crisping—crowded wings steam instead of crisp.
How to Serve Buffalo Ranch Crockpot Chicken Wings Recipe
Garnishes
I love tossing some freshly chopped parsley or chives on top for a pop of color, but the real charm is serving these wings with classic ranch or blue cheese dips. Crispy celery and crunchy carrot sticks are must-haves for me—they add that refreshing crunch that balances the rich, spicy wings.
Side Dishes
My go-to sides with this Buffalo Ranch Crockpot Chicken Wings Recipe are simple and crowd-pleasing: baked french fries, onion rings, or even a crisp garden salad. Sometimes I like a creamy coleslaw for that cool contrast. It’s all about complementing that bold wing flavor without overwhelming it.
Creative Ways to Present
For game days or casual parties, I like arranging the wings on a large wooden board with small bowls of dipping sauces scattered around. Adding some pickles or jalapeño slices on the side spices things up visually and flavor-wise. Another trick I’ve tried is stacking wings high in a tiered dish for a fun, dramatic presentation that gets everyone chatting before the first bite.
Make Ahead and Storage
Storing Leftovers
After any wing feast, I pack leftovers in airtight containers and keep them refrigerated. They last well for up to 3 days, and I find that letting them sit in their sauce overnight really deepens the flavor.
Freezing
I’ve frozen cooked wings plenty of times with good results. Just make sure they’re completely cooled, wrap them tightly in foil or plastic wrap, and then place them in freezer-safe bags. They freeze well for up to 3 months, perfect for stocking up before busy weeks.
Reheating
To reheat, I pop the wings on a baking sheet in a 375°F oven for about 10-15 minutes, which helps restore crispiness without drying them out. Alternatively, a quick broil for a couple of minutes works wonders—just watch them closely!
FAQs
-
Can I use frozen wings for this Buffalo Ranch Crockpot Chicken Wings Recipe?
It’s best to use fresh wings because frozen wings tend to release excess water and can end up rubbery or less flavorful after slow cooking. If you’re using frozen, thaw them completely first to ensure even cooking and the best texture.
-
How spicy are these wings?
The spice level is moderate thanks to the buffalo sauce balanced by the ranch seasoning and brown sugar. You can easily adjust the heat by adding more hot sauce or cayenne when mixing the sauce if you want them hotter.
-
Can I make this Buffalo Ranch Crockpot Chicken Wings Recipe gluten-free?
Yes! Just be sure to use a gluten-free wing sauce and ranch seasoning mix. Many brands offer gluten-free options that work perfectly in this recipe.
-
What if I don’t have a broiler—can I bake the wings instead?
Absolutely! After slow cooking, you can bake the wings at 425°F for about 10-15 minutes, turning halfway through to crisp them up. They won’t be quite as crispy as under the broiler, but still delicious and caramelized.
-
Is there a way to make the wings extra crispy right from the crockpot?
The slow cooker makes the wings tender but not crispy on its own. That’s why the brief broiler step is key; it crisps up the skin and caramelizes the sauce. Skipping this step means missing out on that delightful texture contrast.
Final Thoughts
Honestly, this Buffalo Ranch Crockpot Chicken Wings Recipe has become a staple in my kitchen for good reason. It’s easy enough for busy weeknights yet impressive enough for friends and family gatherings. The combo of rich, spicy, and tangy flavors with that perfect tender-then-crispy texture is just unbeatable. I encourage you to give it a try—you’ll be amazed how handfuls of simple ingredients plus a little crockpot magic can turn into such a crowd-pleaser. Once you do, I promise, wings won’t ever be the same again in your house!
Print
Buffalo Ranch Crockpot Chicken Wings 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 tender, juicy wings slow-cooked in a flavorful blend of buffalo wing sauce, ranch seasoning, and brown sugar, then finished under the broiler for a crispy, caramelized exterior. Perfectly balanced with spicy, tangy, and zesty flavors, these wings are ideal for game day or casual gatherings, served alongside ranch or blue cheese dressing with crunchy carrots and celery sticks.
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
Additional
- 4 tablespoons butter (cubed)
Instructions
- Prepare the slow cooker: Place the fresh chicken wings into the basin of a 6-quart slow cooker, ensuring they are evenly distributed.
- Mix the sauce: In a small bowl, whisk together the buffalo wing sauce, ranch seasoning mix, and brown sugar until well combined.
- Add the sauce: Pour the prepared sauce mixture evenly over the chicken wings in the slow cooker.
- Add butter: Scatter the cubed butter on top of the wings to add richness and help thicken the sauce while cooking.
- Slow cook: Cover the slow cooker and cook on LOW for 3 to 4 hours, or until the wings are tender and the meat easily pulls away from the bones.
- Prepare for broiling: While the wings are cooking, line a baking sheet with aluminum foil and set it aside for easy cleanup and to catch drippings.
- Broil the wings: Transfer the cooked wings carefully onto the prepared baking sheet. Use a pastry brush to coat them with the excess sauce from the slow cooker for extra flavor and moisture.
- Crisp under the broiler: Place the baking sheet under the oven broiler. Broil the wings for about 2 minutes, then baste again with additional sauce. Continue broiling for another 2 to 3 minutes, watching closely to ensure the wings become golden and crispy without burning. Broiler intensities vary, so keep a close eye.
- Serve: Remove the wings from the oven and serve immediately with ranch or blue cheese dressing, along with fresh carrots and celery sticks for a crunchy, refreshing contrast.
Notes
- Buffalo ranch crockpot chicken wings combine buffalo sauce and ranch into one utterly delicious flavor combination.
- Slow cooking makes the meat tender and fall-off-the-bone soft.
- Broiling after slow cooking crisps and caramelizes the wings beautifully.
- Serve with ranch or blue cheese dressing, carrots, and celery for a complete snack or appetizer.
- Keep an eye on the wings under the broiler to avoid burning as broiler strengths vary.
Nutrition
- Serving Size: 1 serving (approx. 4-5 wings)
- 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
