Monday, August 11, 2014

Simple Crock Pot Buffalo Chicken Wings

I had pinned this recipe for football season, but since I had wings in the freezer, made them on a Sunday afternoon.  I used a HOT HOT wing sauce and when I smelled it, knew I would only use 1/2 cup of that and added a less spicy sauce for the other 1/2 cup.  They were spicy, but good.  I did broil these, but didn't add extra sauce to the top.  We liked these.
Simple Crock Pot Buffalo Chicken Wings

4 pounds chicken wing drumettes, frozen
1 cup buffalo sauce
2 tablespoons unsalted butter
6 tablespoons honey

In a 5 quart slow cooker on low add buffalo sauce, butter and honey.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings. 

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

COOK’S NOTE:  If you like a thick sauce coating, transfer the sauce to a saucepan and boil it until it cooks down, approximately 5-8 minutes, stirring occasionally.  Then brush or drizzle the sauce over the wings.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

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