SIMPLE CROCK POT BUFFALO CHICKEN WINGS

SIMPLE CROCK POT BUFFALO CHICKEN WINGS

The wings of a clay jug are so tender that they melt in your mouth. Caramelized buffalo sauce is really enough for your taste buds to sing! Made in a slow cooker, you will not find an easier recipe! They just cook it themselves.

The wings of a clay jug are so tender that they melt in your mouth. Caramelized buffalo sauce is really enough for your taste buds to sing! Made in a slow cooker, you will not find an easier recipe! They just cook it themselves.

INGREDIENTS

4 pounds frozen chicken wings

1 cup of buffalo sauce (I used Frank)

2 tablespoons unsalted butter

6 tablespoons of honey

INSTRUCTIONS

1. Add buffalo sauce, butter, and honey to the 5-quart slow cooker at a low level. Shuffle to combine. Add the chicken wings. Stir until the wings are well covered. Cook on weak 6-8 hours or on high 3-4 hours.
2. Remove the wings from the multicooker and place on a baking sheet lined with foil. Pour on the wing cooker sauce.
3. Put in the oven to fry. Put the pan in the oven and bake for 2-3 minutes until the sauce begins to caramelize. Remove from the oven, serve and enjoy.

DONNA'S NOTES

1. If you like a thick coating for the sauce (as seen in the photos), transfer the sauce to the pan and cook until tender, about 5-8 minutes, stirring occasionally. Then brush or sprinkle the sauce on the wings.
2. Layer the sauce on the wings, covering the wings with the sauce, fry for 1 minute, remove from the oven. Grease with sauce, fry for 1 minute. Add more sauce and fry until the sauce becomes caramel.
3. You can use fresh wings. Cooking time is 3-4 hours on low or 1-2 hours on high.
4. Instead of boiling the sauce and frying it, you can mix 2 tablespoons of corn starch and 2 tablespoons of water in a resealable container and shake it very well. Pour the suspension into a pan, then cook for another 30 minutes at high temperature.

This article is adapted from this site.