I 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.
Slow Cooker Buffalo Ranch Wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 cup your favorite Buffalo wing sauce
- 1 packet Ranch dressing mix
- kosher salt
- freshly ground black pepper
- Ranch dressing for serving
- 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.