Crock-Pot Buffalo Wings

 

4 pounds chicken wings. Drums and flats separated; tips removed.

2 tablespoons vegetable oil

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon onion powder

1 tablespoon Montreal Steak Seasoning

1 tablespoon Worcestershire sauce

4 tablespoons butter

1 cup Franks wing sauce

1/2 cup ketchup

Chives or finely chopped cilantro, celery sticks, carrot sticks, and ranch or blue cheese dressing for serving.

 

In a sauce pan, melt the butter. Stir in the hot sauce, ketchup, and Worcestershire sauce. Combine everything and bring to a slight simmer.

Place the wings in a large bowl. Drizzle with oil and season with the garlic powder, chili powder, onion powder and Montreal Steak seasoning. Coat the wings evenly with the spices then place them in your crock-pot.

Pour the hot sauce mixture evenly over the wings. Season with salt and pepper, to taste. Be careful. The Montreal Steak seasoning and the butter has salt.

Cook on low for 3 hours, or internal temp of the wings reach 165 degrees.

When the wings are done, place them on a foil-lined, rimmed baking sheet skin-side up. Brush or drizzle tops with the buffalo sauce. Broil for 5-10 minutes or until sauce has thickened and caramelized a bit and the skin on the wings crisp up.

Toss the wings in a bowl with more sauce and chives or cilantro and serve with celery sticks, carrot sticks, and ranch or blue cheese dressing.