Mix the spices in a small bowl. Sprinkle on the wings and use tongs to mix to coat.
Cook on high for 2 hours.
Preheat the broiler for about 15 minutes.
Remove the wings from the crockpot and add to a foil-lined broiler-safe baking sheet.
Mix the homemade buffalo sauce in a small bowl.
Coat the wings with about half of the sauce.
Broil for 4-6 minutes on high to char the wings and crisp the skin.
Top with more buffalo sauce before serving.
Notes
Slow Cooker Chicken Wings taste more broiled and baked when compared to my crispy baked buffalo wings or air fryer buffalo wings. To crisp these as much as possible, I avoid adding cooking liquid and use a broiler to char the skin. Lastly, I add extra sauce on the wings just before serving.