Did you know that on Super Bowl Sunday, Americans eat over a billion pounds of chicken wings. That’s a whole lot of wings! Most recipes, however, involve deep frying the wings, making them a bit messy and time-consuming to prepare. That’s why I’m so excited to try this recipe for Crock Pot Buffalo Chicken Wings from The Slow Roasted Italian–throw all the ingredients in the slow cooker, let the wings cook for a few hours, and finish them under the broiler for a little crispiness. Serve with your favorite creamy dip (blue cheese is the classic) and you’re ready for the big game.
(image and recipe from The Slow Roasted Italian)
4 pounds chicken wing drumettes, frozen
1 cup buffalo sauce (I used Frank’s)
2 tablespoons unsalted butter
6 tablespoons honey
In a 5 quart slow cooker on low add buffalo sauce, butter and honey. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on low 6-8 hours or high for 3-4 hours.
Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sauce from slow cooker over wings.
Set oven to broil. Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize. Remove from oven, serve and enjoy.