Ingredients

The following ingredients have 6 Servings
  • 3-4 pounds chicken wing pieces
  • 2 tablespoons extra-virgin olive oil (or another kind of oil)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 tablespoons butter ((preferably salted))
  • 1/2 cup hot sauce ((I like using Frank's Red Hot))
  • 1/4 cup ketchup
  • celery sticks, carrot sticks, and ranch or blue cheese dressing (for serving (optional))

Instruction

  • Place chicken wing pieces (3-4 lbs.) in slow cooker crock. Drizzle with olive oil (2 tablespoons) and add spices (2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder). Stir to coat each chicken piece evenly.
  • Cook on low for 2.5-3 hours (or until internal temperature of wings is 165 degrees F).
  • In the bottom of a large bowl, melt the butter (2 tablespoons). Stir in the hot sauce (1/2 cup) and ketchup (1/4 cup) to make the buffalo sauce.
  • Use tongs to remove the cooked chicken wings from the slow cooker to the bowl with the buffalo sauce. Toss to coat evenly.
  • Place the wings on a foil-lined rimmed baking sheet skin-side up. Brush or drizzle tops with extra buffalo sauce from the bottom of the bowl. Broil for 5-10 minutes or until sauce has thickened and caramelized a bit and the skin on the wings crisps up (this step is optional but highly recommended for optimal sauce-sticking and skin texture).
  • Serve with celery sticks, carrot sticks, and ranch or blue cheese dressing if desired.