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2-lb (1kg) chicken wings
1 bottle (12-fl oz or 350 ml) of Red Hot Buffalo Sauce or other pepper sauce
1 1-oz packet (5 teaspoons) dry Ranch Seasoning
Salt and pepper to taste
2 tablespoons of finely chopped chives to garnish
Directions:
Grab your 6-quart slow cooker and toss in the chicken wings. Pour over the Buffalo Sauce and sprinkle in the Ranch Seasoning. Add a dash of salt and pepper to your liking, then stir everything together until the wings are well-coated.
Set your slow cooker to low and let the wings cook for 3 hours. This slow cooking process allows the flavors to meld beautifully and the meat to become wonderfully tender.
For that irresistible restaurant-quality finish, preheat your broiler to 300 degrees Fahrenheit. Transfer the wings, drizzled with some of the sauce from the slow cooker, to the broiler for 15-20 minutes, or until they’re perfectly crisp. Give them a light toss in the sauce which should have thickened up nicely under the broiler’s heat.
Sprinkle with finely chopped chives right before serving to add a fresh, vibrant touch.
Pro tip: Keep in mind that slow cookers can vary in temperature. It’s important not to overcook the chicken as it can become grainy. Resist the temptation to thicken the sauce by extending the cooking time or turning up the heat; this can lead to overcooked wings.
Now, all that’s left to do is enjoy these fantastic wings with your favorite sides and dips. Get ready for the compliments to roll in as your guests enjoy every last bite!
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