Slow Cooker Buffalo Wings

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 40 minutes

Ingredients

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)

Directions

Season chicken wings.

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).

Mix buffalo sauce.

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.

Toss wings with sauce.

Use tongs to remove the cooked chicken wings from the slow cooker to the bowl with the buffalo sauce. Toss to coat evenly.

Broil

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.

Nutrition

• Serving Size: 4 wings
• Calories: 363 kcal
• Total Fat: 28 g
• Saturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 104 mg
• Sodium: 1347 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 23 g