I’m not a fan of any other team in particular, so the Bills are fine with me, however, there are not very many other Buffalo Bills fans here in Springfield, MO 🙂 This year has not been a whole lot better for the Bills than other years, although they did manage to beat the Patriots for the first time since Tom Brady donned the New England team.
One thing I can cheer for wholeheartedly though is Buffalo Wings. Rich, spicy, juicy, and grilled. Yes, please.
So in celebration of eating before we attempt to eat less in 2012 we’re making wings for the evenings festivities. The crowd will not be that large, but I’m sure the wings (all 3 pounds) will be consumed…somehow.
This recipe came originally from Cook’s Country Magazine. The slow cooker method, which renders the fat of the chicken, I have to attribute to them. You discard the fat after the wings cook in the slow cooker, enabling them to become oh-so-crispy and delicious when broiled or grilled.
The rub which goes on before the wings are slow-cooked is a concoction of my own and the grilling and buffalo sauce goes to the Bills fan, my husband, Justin. So get your bibs and wipes ready (no, not for your baby, for yourself) and experience some delicious buffalo wings.
Slow Cooker Grilled Buffalo Style Wings
For the Rub:
- 1/3 cup honey
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Apple Cider Vinegar
- 4 cloves garlic
For the Sauce:
- 1/2 cup Frank’s Red Hot
- 1/2 cup salted butter (1 stick)
- 1 1/2 Tablespoons white distilled vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
You’ll also need:
- 3 pounds chicken wings
1. MAKE RUB AND COAT Pulse together honey, soy sauce, apple cider vinegar and garlic together in food processor. Place chicken in bowl (I put it right into the crock pot) and coat with rub.
2. RENDER AND COOK Cook chicken on low for 3-4 hours until chicken is tender and fat is rendered.
3. REMOVE AND COOL Once chicken is tender and the fat rendered, remove the chicken with a slotted spoon and place in a clean, large bowl. Let the chicken cool for 20 minutes. You can at this point refrigerate the wings for up to 24 hours.
4. MAKE SAUCE Combine all sauce ingredients in medium sauce pan and stir often until smooth and heated through. Remove from heat and allow sauce to cool and thicken before coating wings.
5. COAT AND GRILL Heat grill to high. Coat wings with half the sauce (we put the sauce in the bowl with the wings, put the lid on and shook it) and grill turning constantly until wings are crispy and caramelized. Remove from grill, return wings to bowl and shake again.
6. SERVE, EAT, AND LICK FINGERS