Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated into flats and drumettes
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2.5 ml) black pepper
  • 1/2 tsp (2.5 ml) smoked paprika
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat!)
  • 1 cup (240 ml) Frank's RedHot Original Cayenne Pepper Sauce (or your preferred buffalo wing sauce)
  • 1/2 cup (120 ml) unsalted butter, melted
  • 2 tbsp (30 ml) white vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1/2 tsp (2.5 ml) honey or maple syrup (optional, for a touch of sweetness)

Instructions:

  1. Pat chicken wings dry with paper towels. This helps with the crisping later.
  2. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, black pepper, smoked paprika, and cayenne pepper (if using).
  3. Place the seasoned wings in the slow cooker, arranging them in a single layer if possible (you may need to overlap slightly).
  4. In a separate bowl, whisk together the Frank's RedHot sauce, melted butter, white vinegar, Worcestershire sauce, and honey (if using).
  5. Pour the buffalo sauce over the chicken wings in the slow cooker.
  6. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is cooked through and tender. Internal temperature should reach 165°F (74°C).
  7. Line a baking sheet with aluminum foil. Remove the wings from the slow cooker with tongs and arrange them in a single layer on the prepared baking sheet.
  8. Broil the wings for 5-10 minutes, flipping halfway through, until the skin is crispy and slightly charred. Watch them like a hawk – they can burn quickly!
  9. Serve hot with your favorite dipping sauces and sides.