These chicken wings are so tender, perfectly spicy, and delicious. Plus, they're made in the Crockpot or slow cooker, making them super easy.
Season the chicken wings with salt and place in Crockpot.
Mix hot sauce, butter, onion and garlic powder in saucepan over low heat until butter is melted. Whisk until totally smooth. Pour 1 cup over wings in Crockpot and toss to coat.
Cook on high 1 3/4 - 2 hours or until about 160 internally.
Spread the wings on baking sheet and broil for 10 minutes turning in between until browned in spots and crispy.
In meantime pour out the liquid in the Crockpot.
Place wings back in crockpot and Toss with remaining 1 cup sauce . Let cook 5 minutes on low heat until sauce is absorbed
Serve with blue cheese or ranch and celery sticks
Instant pot version from my Paleo Instant Pot Cookbook.
Place the wings in the bottom of the Instant Pot and add water and 1 cup of hot sauce. Secure the lid with the valve in Sealing position then cook on Manual High Pressure for 10 minutes. Quick Release.
Meanwhile, stir together the hot sauce, butter, onion and garlic powder together and set aside.
Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray. Preheat your oven to broil with the rack about 6 inches from the broiler.
Using tongs, carefully remove wings from Instant Pot and transfer to the wire rack on top of the baking sheet.
Broil for 5 minutes then, using tongs, flip and broil another 5 minutes.
Using a brush, baste the wings with the buffalo sauce you made and broil for another 3-5 minutes, basting again halfway. Flip and repeat on the other side, basting, broiling, and basting after about 1 1/2 to 2 minutes.
Keep a close eye on them: they’re done when they’re getting nice and crispy, with just a couple brown spots in places. Don’t over broil.