There are quite a few variations on buffalo wings that I like to make, and there are literally hundreds of others out there, but I first came up with the recipe so I could have something my wife and I could eat during a superbowl. It was sort of a private tailgate party, though others ended up coming by and the buffalo wings were a hit with everyone.
This recipe is slow-cooked, so I usually use a crockpot. They can be made on the stove, in a pot with a tight-fitting lid, but a crockpot is easier. Although the ingredients are simple, cooking everything for a couple hours in a crockpot lets all the flavors blend and the chicken wings tend to fall apart. This is a messy dish, so I’d strongly recommend having a bunch of towels, napkins or paper towels when you prepare it.
On occasion, I’ve also made these in advance and then freeze them. Done in that way, they make great snacks whenever they are wanted and they can even be eaten out in camp. The buffalo wings are also great for meal stretchers when guests come by unexpectedly at meal time if they are made up in advance.
Naturally, the secret is in the sauce. The recipe that follows is the one I use when my family members aren’t going to be eating it, though. The reason is that it tends to be hot and spicy. If you don’t like spicy foods, simply omit the hot peppers. The version I originally made for my wife didn’t have the hot peppers. Still, since the sauce is what is important, you can use the amount of wings you want. The amount I give is just a baseline.
Buffalo wing ingredients:
- 3 pounds chicken wings
- 1 medium onion, finely diced
- 2 bell peppers, finely diced
- 3 cloves garlic, crushed
- 2 jalapeno peppers, finely diced (optional)
- 1/4 tsp cayenne pepper (optional)
- 2 8-oz cans tomato sauce
- 1 can condensed tomato soup (don’t add water)
- 1/2 cup sugar
- 1/2 cup maple syrup
- 1 tablespoon liquid smoke
- 1 tablespoon powdered chicken bouillon
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon cumin
Buffalo wing instructions:
1. Put the chicken wings in the crockpot.
2. Mix the remaining ingredients well in a bowl, then pour the sauce over the wings and stir them so they are coated by the sauce. The sauce should be fairly thick. Don’t add water, because the chicken should produce juices that will thin the sauce.
3. Cook on low for an hour, covered, then turn the temperature of the crockpot up. The wings should be stirred every hour and they should be cooked for another hour to hour and a half, or longer, after the temperature is turned up.
These buffalo wings are quite tasty and zingy. I enjoy having them as a meal and the sauce is great as a gravy over mashed potatoes. The wings are also a natural for serving while watching a ball game, but they are excellent even if you don’t like watching sports. Though this is a messy finger food, the flavor and aroma is wonderful. These wings will even work as either a side dish or as a main course.