Tabañero Spicy Crockpot Buffalo Chicken Wings

Featuring: Tabañero Original Hot Sauce

Prep Time: 10 min. || Cook Time: 3 hours & 40 min. || Difficulty: Easy

Juicy, spicy, and oh so tender, these crock pot buffalo wings are a real treat. Slow cooked to maintain moist and tender chicken, then crisped in the oven for a bit of crunch and to seal in all those succulent juices.

Ingredients

• 1 8oz. Bottle Tabañero Original Hot Sauce
• 3 Lbs. Chicken Wings (About 30 Small Wings)
• 4 Tbsp. Light Butter
• 1 Tbsp. Worcestershire Sauce
• 1 Tbsp. Dried Oregano
• 1 Tbsp. Onion Powder
• 1 Tbsp. Garlic Powder
• 2 Tbsp. Cornstarch
• 2 Tbsp. Water

Directions

1. In a small saucepan, combine butter, Tabañero Original Hot Sauce, oregano, Worcestershire sauce, onion powder, and garlic powder. Cook over medium-high heat.
2. Bring the sauce mixture to a simmer before turning the heat down to low, and allow it to cook for about 5-8 more minutes.
3. Place the chicken wings in a crockpot, then pour the hot sauce mixture over the wings.
4. Cook in the crockpot on high for about 3 hours.
5. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with aluminum foil. Mist the foil with a non-fat cooking spray.
6. Remove the wings from the crockpot and spread them evenly onto the baking sheet. Keep the cooking sauce in the crockpot for later.
7. Place the wings in the oven and allow them to cook until browned and crispy, about 25-30 minutes.
8. Meanwhile, combine cornstarch and water in a very small bowl and stir it into the remaining sauce in the crockpot until the sauce begins to thicken a bit.
9. Remove the wings from the oven and pour the thickened sauce mixture over them. Serve & enjoy!