Ingredients
Equipment
Method
- Season the wings by placing them in the slow cooker and sprinkling with salt, pepper, garlic powder, and onion powder. Add 1/2 cup buffalo sauce, tossing to coat.
- Cover and cook on Low for 3-4 hours or on High for 1.5-2 hours until the wings are tender and the meat is pulling away from the bone.
- Line a baking sheet with aluminum foil and place a wire cooling rack on top. Carefully remove the wings from the slow cooker and arrange them on the rack. Discard any remaining liquid in the slow cooker.
- Preheat the broiler to high. Broil the wings for 5 minutes, flip them, and broil for another 3-5 minutes, until golden brown and crispy.
- While the wings broil, whisk together the remaining buffalo sauce, butter, apple cider vinegar, Dijon mustard, and red pepper flakes to create the glaze. Once the wings are done, toss them in the glaze until fully coated.
- Transfer the wings to a serving platter, garnish with fresh parsley, and serve with ranch or blue cheese dip and fresh celery and carrots.
Notes
Perfect for game day or casual gatherings, these wings offer the best of both worlds: tender meat from the slow cooker and crispy skin from broiling.
