Football is on my TV every chance my hubby gets this time of year! That means football food is a must! He loves Buffalo Chicken Wings, but I honestly hate the mess.
This Crockpot Buffalo Wings recipe makes chicken wings easy and delicious to make any day of the week! Serve with your favorite blue cheese dressing or even make your own ranch dressing.
I even love to make these for parties because the crockpot keeps them nice and warm for whenever everyone is ready to eat!
Crock Pot Buffalo Wings
- 1 (4 pound) frozen chicken wing sections, thawed
- 1 (12 ounce) bottle hot pepper sauce (like Frank's RedHot®)
- 1/2 cup butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 cup butter
- 1 (12 ounce) bottle hot pepper sauce
- (such as Frank's RedHot®)
- In a medium saucepan, combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
- Place chicken wings into slow cooker and pour the sauce mixture over wings.
- Cook the wings on High for 2 hours. Reduce heat to Low; cook 2 hours more.
- About 15 minutes before they are done, preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets.
- Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 20 minutes.
- While they are crisping, Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.
Courses Appetizer, Dinner