Pinterest Pass for Fail: Crockpot Buffalo Wings

I’ll preface this with the confession that I’m terrible at food pictures and have been super lazy in terms of staging yummy food pics for the blog. My apologies.

Basically, using this pin as my jumping off point…Screen Shot 2013-08-12 at 11.03.18 AM

… I just made this recipe up.

  • 1 package – Free Range, Organic Chicken Drumsticks (6 medium to large-sized drumsticks per package; one package is perfect for two people)

certified-organic-chicken

  • 1 cup to 2 cups – Corky’s Spicy Barbecue Sauce (or a barbecue sauce you love)
  • 31QFREBMM4L4 tablespoons – Louisiana Hot Sauce (or more, depending on how spicy you want it)
    500x1000px-LL-79b24105_louisiana-hot-sauce
  • Optional: 1/4 cup – water (only if your bbq sauce is really thick. Corky’s is on the runny side, so I didn’t need water)

Steps for cooking:

  • Season the thawed chicken per your wishes. I used salt, pepper and a little chili powder.
  • Then place the drumsticks in the bottom of the crockpot.
  • Mix your bbq sauce and hot sauce (and the water, if needed) in a small bowl.
  • Taste. Add extra sauces per your desired flavor and spice tolerance.
  • Pour over chicken.
  • Cook on low 4 hours.
20130812-114622.jpg

Cookin’ in the crockpot.

  • Baste every 45 mins. or so. Simply suck up some juices from the crockpot and squeeze over the meat to keep it moist and refreshed.
20130812-114647.jpg

Baste every so often to ensure moist meat and lots of flavor.

  • Check doneness at around 2 and a half hours. It seems my crockpot cooks faster than most, so if yours is like mine, you may want to switch over to warm at 3 hours.

That’s it. Easy as pie. Well, pie isn’t easy, is it? This is.

20130812-114541.jpg

Finger-lickin’ good.

So, as for taste … was it a Pinterst Pass or a Pinterest Fail?

My verdict is PASS, because while I didn’t love, love, love the flavor I developed for this batch, I’m positive there is a better combination of ingredients to use for delicious at-home wings. I will try again later and see how to get more flavor deeper into the chicken. The surface flavor was awesome, but I think it needed more something to get deeper into the meat. And it definitely didn’t taste like buffalo sauce. I guess I should’ve stayed true to the recipe if I really wanted the buffalo flavor.

So, there you have it.

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