Ingredients
Scale
SPICE RUB
- 1 tsp Sea Salt salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 1 Tablespoon Brown Sugar
HONEY BUFFALO SAUCE:
- 1/2 Cup Buffalo Sauce
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Honey
- 1 Tablespoon Melted Butter
- 1 Tablespoon Molasses
- 1 pkg (2.5 lbs) Frozen Chicken Wings, completely thawed and patted dry
Instructions
- Sprinkle the wings with some of the spice dry rub. Rub the spice into each wing.
- Place the wings in the slow cooker and pour the sauce ingredients over the wings, toss gently.
- Cook on HIGH for 2 – 2 1/2 hours for 2.5 lbs of wings, up to 3 hours for 4 lbs.
- Remove the wings from the slow cooker.
- Scoop out 1 cup of the sauce from the slow cooker and pour into a small saucepan over medium heat, reserve a Tablespoon or two into a small bowl. Add 1/4 cup Buffalo sauce.
- Add 2 Tablespoons of cornstarch to the reserved liquid and whisk until there are no lumps. Pour this into the saucepan and whisk to combine. Cook for approx. 4-5 minutes or until the sauce thickens.
- Finish cooking the wings by brushing them with some of the Honey BBQ sauce and either placing them on a baking sheet and broiling them or placing them on a hot grill until caramelized.
- Serve with Ranch or Blue Cheese dressing, carrot and celery sticks.
Notes
Wings must be patted completely dry before spice rub can be applied.
Nutrition
- Serving Size: 1