I love buffalo wings. If anyone ever ask me what I want for lunch or dinner I will always and forever be down for a plate of chicken wings covered/smothered in warm buffalo sauce with a side of fries (preferably seasoned curly fries — no I’m not a celery, carrots and bleu cheese person, sorry). It’s one of my superwoman kryptonites (next to chocolate cake, Mexican food and Blake Griffin).

But there came a point when Buffalo Wild Wings wasn’t cutting it for me. There wasn’t enough meat on the bones, the buffalo sauce was good but it wasn’t great. Not to mention I disliked (with a passion) how they would serve you barely warmed wings with unwarmed sauce on the side for you to pour over the wings yourself. That’s just not the buffalo wing experience.

Other places like a wing place on campus wasn’t up to snuff either. The Cheesecake Factory I found had the great blend of heat, spice and adequate amount of meatiness. But I knew there was something better out there, so I set to work exploring recipes and experimenting on my own until I finally came up with my own buffalo wing recipe. I haven’t been able to eat wings the same way since.

What You Need / Ingredients:

Slow Cooker (though this recipe still works in the oven too)

1 lb of chicken wings

1 bottle of Frank’s RedHot Buffalo Sauce

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon black pepper

1 tablespoon seasoning salt

Wash and cut off wing tips and place them into slow cooker. Then add your seasonings.

After, add desired amount of buffalo sauce. Cook on low for 6-7 hours or high for 5 hours. For crispiness put wings in oven for 30 minutes at 350F (you can also add the rest of your unused buffalo sauce).

***Worth noting that the tablespoon amount suggested is what I used to adequately spread around the seasonings on all of the wings inside the pot (buffalo wings are wonderful but could have a nutritionist shaking their head with the sodium intake –– so of course use the measurements that work best for your health).