Slow cooker chicken wings

The original recipe called for 2 bottles of hot sauce. Certainly, the wings would be a bit spicier with fresh hot sauce brushed on at the end, but I thought this variation turned out pretty well. I always buy whole chicken wings from the Chinese market then remove the wing tips and separate the parts with kitchen shears. I can do a couple pounds during the 5 minutes the sauce simmers.

I know that butter and hot sauce are traditional in buffalo wings, but I’m not sure the butter is really necessary in this recipe since chicken fat renders into the sauce while the wings are in the slow cooker.

  • 6 ounces hot sauce (I used Valentina)
  • 1/4 cup salted butter
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano (I used Za Ater because I’m out of oregano)
  • 1 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 pounds chicken wing sections
  • 1/2 tsp guar gum
  1. Combine the first amount hot pepper sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
  2. Place chicken wings into slow cooker and pour sauce mixture over wings.
  3. Cook on High for 2 hours.
  4. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheets.
  5. Spread wings onto the prepared baking sheet and bake in preheated oven until wings are crisp and browned on one side, about 10 minutes.
  6. Meanwhile, pour the cooking liquid into a pot and bring it to a simmer. Shake the guar gum with some water and then whisk it into the cooking liquid. Continue simmering to thicken the sauce.
  7. Flip the wings and drizzle the thickened cooking liquid on top. Continue baking for 10 minutes or until both sides are browned.
  8. Serve with blue cheese salad dressing, carrot sticks, and celery.