Ingredients
Units
Scale
- 4 lbs. fresh whole chicken wings, cut into flats and drumettes. Discard tips or use for a stock. (Here’s how to cut them.)
- 3/4 cup hot sauce (I like Frank’s RedHot)
- 1/2 cup unsalted butter
- 1 Tbsp. distilled white vinegar
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper (or more if you like a kick)
- 1/8 tsp. salt
Instructions
- Spray slow cooker with non-stick cooking spray. After cutting the wings into flats and drums, place them in the slow cooker.
- Add the remaining ingredients to a small saucepan to make the Buffalo sauce. Cook over medium heat, stirring occasionally, until all the ingredients are blended together and the sauce is bubbling, about 5 minutes. Remove from heat and pour over the wings in the slow cooker.
- Place the lid on the slow cooker, turn on high and cook for 2 hours (or on low for about 3-4 hours) or until wings are fully cooked to an internal temp of 165°F.
- Prepare baking sheet by placing a cooling rack on top. When the wings are fully cooked transfer the wings to the prepared cooling rack/baking sheet. Brush buffalo sauce from the slow cooker onto the wing pieces.
- Place the baking sheet in the oven and broil on high until the wings are nice and crispy, about 3-4 minutes. Turn wings over and broil an additional 2 minutes on the opposite side. Watch them carefully so they don’t burn!
- Remove from oven, brush with additional sauce if desired, and enjoy with ranch or blue cheese dressing/dip.
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