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Buffalo Slow-Cooker Wings
Rachel Kim

Buffalo Slow-Cooker Wings

The slow cooker makes the wings tender; a hot broiler gives them the browned skin the crock cannot. Dry seasoning goes on first so the meat is flavored before sauce, and the buffalo coating is divided between cooking and finishing. Do not skip the foil-lined broiling pan unless cleanup is part of the entertainment.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 lb split chicken wings
  • 1 tbsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 cup buffalo-style hot sauce divided
  • 6 tbsp unsalted butter melted and divided

Method
 

  1. Pat the wings very dry and toss with baking powder, salt and garlic powder.
  2. Arrange them in a 6-quart slow cooker and pour over 1/2 cup hot sauce mixed with 3 tablespoons melted butter.
  3. Cover and cook on high for 2 1/2 to 3 hours until the thickest wings reach at least 165°F.
  4. Transfer the wings to a foil-lined rimmed pan and broil 5 to 8 minutes, turning once, until browned and crisp at the edges.
  5. Toss with the remaining hot sauce and butter, then serve immediately or hold uncovered on warm for no more than 30 minutes.