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Jump to RecipeI usually cook wings on my Char-Broil Big Easy or on my charcoal grill using the Vortex. I have to admit, I was pretty pessimistic about the idea of cooking wings in a slow cooker. Would I like the texture? Would they taste as great as wings off the grill?
One thing’s for sure, making Buffalo Ranch wings in a slow cooker really couldn’t get any easier. It was the perfect recipe for my working-from-home lunch. Toss everything in first thing in the morning and at lunch, enjoy some wings!
So how were they? Well, mighty tasty for starters. In fact, I loved the flavor. Big time. Texture-wise, they got barely crispy but the meat was oh-so-tender and juicy. For truly crispy skin you’ll have to leave them under the broiler for a good bit of time, but keep an eye on them. I found the skin to be melt-in-my-mouth tender and I didn’t actually miss not having super-crunchy wings. In fact, it was a nice change. I loved them!
Although not traditional Buffalo wings to a purist, I still enjoyed these slow cooker Buffalo Ranch wings more than I actually thought I would. No mess, no fuss and very tasty. Certainly much easier than firing up a grill or even deep fryer to make a batch of the wings you normally expect.
Also try my drunken BBQ wings and my wicked sticky wings. And hey, my BBQ Ranch wings are great too!
You’ll also want to make these awesome wings:
Sweet Baby Ray’s Buffalo Wings
Sweet Baby Ray’s Garlic Parmesan Wings
Buffalo Wild Wings Jammin’ Jalapeno Wings
Texas Pete Extra Mild Buffalo Wings
Tangy Tapatio Barbecue Wings
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Slow Cooker Buffalo Ranch Wings
Ingredients
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 cup your favorite wing sauce
- 1 packet Hidden Valley Ranch seasoning
- kosher salt
- freshly ground black pepper
- Ranch dressing for serving
Instructions
- Place the wings into the bottom of your slow cooker.
- Combine the wing sauce, Ranch dressing mix and salt and pepper and pour over the wings.
- Cover and cook on high for 2 1/2 hours – 3 hours until the meat is starting to pull back from the bones.
- Carefully transfer the wings to a baking sheet lined with foil and sprayed with non-stick spray. Place under a hot oven broiler and broil until just starting to crisp.
- Let cool slightly then serve with Ranch dressing for dipping.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
