Slow Cooker Buffalo Wings

By Cindy_Wicker

Ingredients

• 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
• Finishing Sauce
• 1/2 cup butter
• 1 (12 ounce) bottle hot pepper sauce
• (such as Frank's RedHot®

Details

Adapted from momswithcrockpot

Preparation

Step 1

In a medium saucepan, combine 1 bottle hot pepper sauce, ½ 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 ½ 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.