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Buffalo Wings

Buffalo Wings

This recipe delivers authentic Buffalo Wings that are fall-apart tender from slow cooking and perfectly crispy from the oven. The double-sauce method creates layers of bold, tangy flavor that make these wings irresistible for game day parties, family gatherings, or casual weeknight dinners. With simple ingredients and a hands-off cooking process, you'll achieve restaurant-quality results without the deep fryer mess. The combination of buttery richness and vinegary heat creates the classic buffalo flavor everyone craves, while the two-step cooking method ensures the ideal texture every time.
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Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 386
Ingredients Method

Ingredients
  

1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
½ cup butter
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 (4 pound) frozen chicken wing sections, thawed
½ cup butter
1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)

Method
 

  1. Gather all ingredients.
  2. Combine 1 bottle hot pepper sauce, 1/2 cup 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.
  3. Place chicken wings into slow cooker and pour sauce mixture over wings.
  4. Cook on High for 1 hour. Reduce heat to Low; cook for 1 hour more.
  5. Preheat the oven to 400 degrees F (200 degrees C). Grease several baking sheets.
  6. Spread wings onto prepared baking sheets and bake in the preheated oven until wings are crisp and browned, about 30 minutes.
  7. Meanwhile, melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.