I made a couple modifications to this recipe. First, I added a slice of lemon to my slow cooker, along with a stick of butter, and a few squirts of sriracha since I only had one bottle of Frank’s Red Hot (this recipe calls for two). I cooked it on low for 1 hour, then high for 1 hour in the slow cooker. At the very end, I dumped in my entire bottle of Frank’s. Then, I baked the wings on a cookie sheet at 400 for about 30 minutes, flipping the wings halfway through, and basting twice with the sauce sitting in the slow cooker pot. When they came out of the oven, I gave them another dose of the sauce. They were really fantastic. Like, I’ve been searching for the perfect wings for years, and I think this is the closest I’ve ever come. Super tender, falling off the bone slightly, crispy on the outside, rich and soft inside, sauce full of umami and flavor, a little hot – not too much.
Let the slow cooker do the main work of making spicy, buttery hot wings to serve during the game. The wings are finished in the oven and brushed with more sauce for serving. Great with ranch or blue cheese dressing.