Place the chicken wings into the slow cooker basin.

In a medium mixing bowl, whisk together the Buffalo sauce, melted butter, garlic powder, salt, and black pepper.

Reserve 1/4 cup of the sauce mixture and refrigerate for later use.

Pour the remaining sauce over the wings and toss thoroughly to coat.

Cover and cook on high setting for 2.5 to 3 hours or until the internal temperature reaches 165 degrees Fahrenheit.

Preheat an oven broiler to high and line a large baking sheet with aluminum foil.

Transfer the cooked wings from the slow cooker to the prepared baking sheet using tongs, discarding excess liquid.

Brush the wings evenly with the reserved sauce.

Broil the wings 3-4 inches from the heat source for 3 to 5 minutes per side or until the skin is browned and crispy.