Hot wings, also known as buffalo wings, were named after Buffalo, New York, which is where the dish originated in 1964. The chicken wings are normally fried and covered with a spicy sauce known as buffalo sauce. Hot wings aren’t breaded before they are fried, which gives them a slightly crispy skin after being coated with buffalo sauce. You can get the same effect with a slow cooker by adding a dry spice rub to the wings.
Things You'll Need
- 2 lb. thawed chicken wings
- Paper towels
- Small bowl
- 4 tablespoons salt
- 2 1/2 tablespoons garlic powder
- 1 1/2 teaspoons sage
- 2 teaspoons paprika
- 2 teaspoons pepper
- 1/2 teaspoon cayenne pepper
- Baking sheet
- Oven mitts
- Slow cooker
- 1 1/2 cups buffalo sauce
- 1/4 cup butter
Turn the oven on to “broil” and allow it to preheat.
Rinse the wings in cold water and use a paper towel to pat the wings dry.
Place the salt, garlic, sage, paprika and peppers in a bowl and mix them together to make the dry rub. Rub the dry rub mixture into the wings, coating each wing fully with the spices.
Place the wings on a baking sheet and broil for 8 minutes on each side. The broiling keeps the wings crispy and allows the sauce to stick better after the slow cooker process.
Remove the baking sheet from the oven with oven mitts and use the tongs to transfer the hot wings to the slow cooker.
Pour the buffalo sauce and 1/4 of a cup of melted butter over the chicken wings and stir so that the sauce is covering all of the wings. If you like your wings saucy, add an extra 1/2 cup to 1 cup of buffalo sauce.
Cook the wings for 4 hours on low heat or 2 to 2 1/2 hours on high heat.