In a small bowl, combine Buffalo sauce, melted butter, and garlic.
1½ cups Buffalo sauce, ¼ cup unsalted butter, 4 cloves garlic
Place the chicken wings in a 6qt slow cooker. Cover the chicken wings with the sauce mixture, tossing to combine.
4 pounds bone-in, skin-on chicken wings
Cook the wings on low heat for 3 hours.
Line a baking sheet with foil. Spray the foil with olive oil spray (or brush with a thin layer of olive oil).
Once the wings have reached 165°F, remove from the slow cooker and place them on the prepared baking sheet.
Preheat the broiler to high heat. Brush the wings with additional Buffalo sauce and broil for 4-5 minutes, until they’re lightly browned. Flip and brush the other side, then broil for another 4-5 minutes.
Serve wings with celery, carrots, extra buffalo sauce, and your favorite dressing.
Carrot and celery sticks, Ranch or blue cheese dressing