Sticky Buffalo Party Wings
Tender slow-cooked chicken wings coated in buttery buffalo sauce, broiled until lightly caramelized, and served with a creamy, tangy dipping sauce.
Equipment
- Baking sheet
- Mixing bowls
- Slow Cooker, 4-quart
- Tongs
- Whisk
Ingredients
For the Buffalo Wings
- 2½ pounds chicken wings separated into flats and drumettes
- ½ cup buffalo hot sauce
- ¼ cup unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
For the Tangy Dip
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- Salt and freshly ground black pepper to taste
Instructions
For the Buffalo Wings
- Pat the chicken wings completely dry with paper towels.
- Arrange the wings in the slow cooker.
- Whisk together the buffalo sauce, melted butter, Worcestershire sauce, garlic powder, and paprika.
- Season lightly with salt and black pepper.
- Pour the sauce over the chicken wings.
- Turn the wings until evenly coated.
- Cover the slow cooker.
- Cook on low for 3½ to 4 hours.
- Check that the thickest wings have reached an internal temperature of at least 165°F (74°C).
- Preheat the broiler during the final 10 minutes.
- Line a baking sheet with foil.
- Transfer the cooked wings to the prepared baking sheet.
- Brush the wings lightly with sauce from the slow cooker.
- Broil for 5 to 8 minutes.
- Turn the wings halfway through.
- Remove them when the edges look browned and lightly caramelized.
For the Tangy Dip
- Whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, and celery seed.
- Season with salt and black pepper.
- Cover and refrigerate until serving.
To Serve
- Serve the wings hot with the chilled tangy dip.
- Add celery and carrot sticks if desired.
Notes & Wine Advice
Serving Suggestions
Serve the wings with celery sticks, carrot sticks and the chilled dipping sauce. Provide extra buffalo sauce separately for guests who prefer more heat.Recipe Notes
Slow cooking produces very tender wings but does not make the skin crisp. Broiling them for 5 to 8 minutes adds browned edges and improves their texture. Watch them carefully because the buttery sauce can darken quickly.Dietary Information
This recipe contains cow’s milk and egg. Use certified gluten-free buffalo sauce, Worcestershire sauce, mayonnaise, Dijon mustard and spices when preparing it as gluten-free. Worcestershire sauce may contain fish, while mayonnaise commonly contains egg and soybean oil. Check all labels before applying allergen-related classifications.Nutrition Information
The values include the chicken skin, buffalo sauce and the complete mayonnaise-based dip. The original estimate of 450 calories was too low for four servings. Not every diner will consume all the cooking sauce or dip, so actual intake may be lower. Sodium varies significantly between hot-sauce and Worcestershire-sauce brands.Variations
For a lighter dipping sauce, replace half the mayonnaise with Greek yogurt. Reduce the honey for a sharper dip or add extra hot sauce for more heat. Smoked paprika can replace regular paprika for a deeper flavor.Storage
Refrigerate cooked wings and dip separately within 2 hours. Store them in covered containers and use within 3 days. Reheat the wings to 165°F (74°C). Do not reheat the mayonnaise-based dipping sauce.Wine Advice
Pair these spicy wings with Luis Felipe Edwards Rosé. This Chilean rosé combines Cabernet Sauvignon and Syrah grapes with flavors of strawberry, raspberry, cherry and citrus. Its juicy fruit and soft acidity balance the buffalo heat and creamy dip. Serve it chilled at 8–10°C.Nutrition values
Serving: 8 wing pieces with 3 tablespoons dip | Calories: 830 kcal | Carbohydrates: 8 g | Protein: 42 g | Fat: 68 g | Saturated Fat: 20 g | Sodium: 1150 mg | Sugar: 5 g