Football season isn’t complete without homemade buffalo wings. Sticky, hot orange fingers are one of my favorite visions of winter. Messy hands, the ultimate sacrifice, are so worth it! And when served with ranch or blue cheese dressing to counter the spiciness, these are everything you need in a party snack.
Ingredients
- 2 (12-ounce) bottles hot pepper sauce
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 1 teaspoons garlic powder
- ½ teaspoon cayenne pepper
- 4 pounds chicken wings
Ranch Dipping Sauce
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon dried dill
- 4 teaspoons finely chopped fresh chives
- 2 teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large saucepan, combine 1 bottle of hot pepper sauce, ½ cup (1 stick) of the butter, the Worcestershire sauce, honey, brown sugar, dried oregano, onion powder, garlic powder, and cayenne and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes.
- Place the chicken wings in the slow cooker and pour the sauce over the wings.
- Cook the wings on High for 2 hours. Reduce the heat to Low and cook for 2 hours more.
- Just before the wings are done, preheat the oven to 400°F.
- In a medium saucepan, combine the remaining bottle of hot pepper sauce and ½ cup (1 stick) butter and simmer over medium heat for 15 to 20 minutes.
- Line two baking sheets with aluminum foil and spray with cooking spray. Place the wings on the baking sheets and cook for 20 minutes, until crispy. For the ranch dipping sauce
- In a medium bowl, whisk together the sour cream, buttermilk, mayonnaise, garlic, dill, chives, lemon juice, salt, and pepper. Chill until ready to use.
- Brush the wings with the remaining sauce and serve with the ranch dipping sauce.
