Slow Cooker Chicken Wings

• Frank's Red Hot Sauce - This popular wing sauce is a blend of cayenne pepper and vinegar to give it a spicy zest that makes up the base of most buffalo sauce recipes. It can be found bottled in any grocery store.
• Unsalted Butter - Adds richness and a creamy texture and helps balance out the heat.
• Garlic Powder - Adds a savory and aromatic element to the buffalo sauce, enhancing the overall flavor profile.
• Honey - Brings a touch of sweetness to the buffalo sauce, helping to balance out the heat in a subtle contrast.
• Worcestershire Sauce - Contributes a deep umami adding complexity and richness.
• Black Pepper - Provides a hint of spiciness and earthiness that enhances the overall flavor.
• Egg Yolk - Used in the sauce to create a thick and creamy texture while helping to bind the ingredients together.
• Cornstarch - Combined with the egg slurry to create a thickening agent for the buffalo sauce that helps give the sauce a slightly thicker and more clingy consistency.

HOW TO MAKE CHICKEN WINGS IN THE CROCK POT

Prepare the chicken wings: Pat the wings dry with paper towels on both sides, then add them to the bottom of a 6-quart crock pot.

Cook the buffalo sauce: To a medium-sized pot, add the hot sauce, butter, garlic powder, honey, Worcestershire sauce, and black pepper in a medium pot. Turn the heat to medium-high and bring the sauce to a boil stirring occasionally. Once it reaches a boil, turn down the heat to a simmer for 10 minutes.

Thicken the sauce: While the sauce is simmering, make the slurry. Combine the egg yolk, water, and cornstarch in a small bowl with a whisk until fully mixed together. Slowly add it to the pot with the sauce, vigorously mixing until the sauce is thickened—reserve ½ half cup of sauce.

Cover and cook: Pour the rest of the sauce into the crock pot over the chicken wings. Add the lid to the top and cook for 2½ hours on LOW for 3-4 hours or until the chicken reaches 165℉ internal temperature.

Broil the wings: Once the chicken wings are fully cooked, line a baking sheet with aluminum foil and place the cooked wings on top. Brush the wings with the remaining buffalo sauce. Broil for 3-5 minutes or until brown and crispy.

Serve and enjoy: Remove from the oven and serve while hot with blue cheese, ranch, carrot sticks, and celery. Enjoy!

RECIPE TIPS

• For the best results, it is recommended to use fresh chicken wings instead of frozen ones. Frozen wings tend to release moisture as they thaw, which can dilute the buffalo sauce. However, if you choose to cook them in a frozen state, it is recommended to cook them on high for 3 hours or on low for 4 to 5 hours. I also highly recommend rinsing and then draining in a strainer for 4-5 minutes.
• To achieve that classic buffalo wing texture, it is crucial to broil the wings in the oven after cooking in the crock pot. This step will help crisp up the skin and give the wings a slightly charred and caramelized exterior. Keep a close eye on them during broiling to prevent burning.
• If the buffalo sauce thickens too much while cooling, gently warm it up before brushing it onto the wings. The butter in the sauce can cause it to thicken as it cools, but a quick reheating in a saucepan or microwave will restore its smooth and pourable consistency.
• To ensure the chicken wings are fully cooked, use a meat thermometer to check their internal temperature. The wings should reach 165℉ to ensure they are safe to eat. Insert the thermometer into the thickest part of the meat, avoiding the bone, for an accurate reading.

STORING & FREEZING

Storing: To store leftover buffalo wings, place them in an airtight container or wrap them tightly with plastic wrap. Refrigerate the wings for up to 3-4 days. When ready to enjoy, you can reheat them in the oven or microwave until warmed through.

Freezing: Allow the cooked wings to cool completely before transferring them to a freezer-safe container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw wings in the fridge overnight before reheating.