Buffalo Wings
5 quart Crock-Pot
Cookie sheet
sauce pan
4 pound bag of frozen wings
1 1/2 cup of wings sauce (I used Frank's Red Hot)
2 tablespoons of butter
1 cup water
2 teaspoons of flour
Place the Crock-pot on low, add the wing sauce (you can cut it down to 1 cup if you don't want as much sauce) and cut the butter into small cubes. Stir until blended. Add the bag of chicken wings and coat.
Cook on low for 6 hours or high for 3 hours.
Put the broiler on high.
Place foil on the cookie sheet and line up the wings. Ladle the sauce from the Crock-Pot into a sauce pan and bring to boil. In a 2 cup measuring cup put 1 cup of cold water and add 2 teaspoons of flour. Mix until there are no lumps. As the sauce is boiling add the flour mixture to thicken it up. After blended turn it down to low. You can as much or as little as you want to make it to your satisfaction. It depends on your tastes. I like my sauce pretty thick.
Brush or spoon the sauce onto the wings and place in the oven with the boiler on high for 5 to 8 minutes until they are crisp. It depends on your oven. I like to flip mine during this process so that both sides of the wings are crispy.
I use the extra sauce for dipping. Especially when I make it with french fries. Celery and Ranch Dressing are also great to serve with this dish.
Other than the initial process of placing them in the crock pot it takes me about 20 minutes to finish the process... that is with distractions. ha ha
Eat and be happy!