Buffalo ranch crockpot chicken wings combine buffalo sauce and ranch into one utterly delicious flavor combination. Smothered in a tangy, spicy, zesty sauce, the wings are slow cooked until the meat falls off the bones then made crispy and caramelized under the broiler!
To the basin of a 6 quart slow cooker, add the chicken wings.
To a small bowl, whisk together the wing sauce, ranch seasoning, and brown sugar. Pour the sauce over the wings.
Place the butter on top of the wings.
Cover and cook on LOW for 3-4 hours until tender.
While the wings are cooking, line a baking sheet with foil and set aside.
Once the cook time is up, transfer the wings to the prepared baking sheet. Use a pastry brush to brush the wings with the excess sauce from the slow cooker.
Place the pan under the broiler and broil for about approximately 2 minutes, baste with additional sauce, and then continue broiling for 2-3 minutes or until golden and crisp.
Every broiler runs a bit differently so keep an eye that the wings don't burn.
Serve with ranch, blue cheese, carrots, and celery sticks!
Notes
Leftovers can be stored in the fridge in an airtight container for up to 3 days.
If you like a sweeter wing, add additional brown sugar.
Without broiling, you will miss out on the crispy texture so I highly recommend that step.
While broiling, baste on some of the excess sauce from the slow cooker for the best flavor.
Every slow cooker (& broiler) runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.