I love making wings and this easy method that combines the slow cooker and the broiler is my favorite. It is certainly not the quickest method, but they are worth the wait!
- 3 dozen wings (I used drummettes) thawed or frozen
- 1 bottle of Buffalo Wing Sauce (I used Sweet Baby Ray's Buffalo Sauce)
- 3 TBSP of minced garlic
- 1 stick of Kerrygold butter
- 2 tbsp of Italian seasoning (optional)
- Salt and pepper
- Heat slow cooker to low (if your wings are frozen you can start on high)
- Add wings and season them with salt, pepper, and Italian seasoning. Then pour 3/4 of the bottle of buffalo sauce over the wings and 3/4 of the stick of butter.
- Cook thawed wings for 4 hours on low in slow cooker, stir occasionally. If wings are frozen I cook them on high for 1 1/2 hour and then turn it down to low for last 2 1/2 hours.
- Then after 4 hours, turn broiler to high.
- Add other 1/4 of the bottle of Buffalo Sauce, 1/4 stick of butter, and 3 tbsp of garlic to a small saucepan. Heat on medium low heat until butter melts and sauce combines.
- Place rack on cookie sheet and spray with nonstick spray. I also put parchment on the cookie sheet just to make clean up a little easier.
- Place 1/2 of wings on the cookie sheet and use a brush to brush sauce from saucepan onto the top of the wings.
- Place in broiler for about 15 minutes, or until top gets a bit charred. I like my wings crispy, if you don't you can pull them out a bit earlier.
- Pull wings out, flip them and brush more sauce on other side, place back under the broiler. The 2nd side doesn't take as long, 5-10 minutes or until they reach desired crispiness.
- Repeat steps 7-9 for second 1/2 of wings.
- Serve with ranch or blue cheese!