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.
… 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)
- 1 cup to 2 cups – Corky’s Spicy Barbecue Sauce (or a barbecue sauce you love)
- 4 tablespoons – Louisiana Hot Sauce (or more, depending on how spicy you want it)
- 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.
- 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.
- 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.
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.