The Perfect March Madness Dish – Slow-Cooked Buffalo Wings

March Madness marks one of my favorite times of year.  No; it’s not football.  But it’s college hoops at its finest!  It never matters which two teams are facing off against each other… it could be a Cinderella (a team that was lucky to receive an invitation to The Big Dance as it’s called) versus one of the top ranked teams expected to win it all… the games are fantastic.  Rarely is there a blowout; often times there’s a buzzer beater; and there’s almost always a handful of upsets, making the first weekend of the tournament a truly exciting time for any sports enthusiast.

So, what goes great with March Madness?

Buffalo Wings!!

Crock Pot/Baked Buffalo Wings
The finished product…

I first found this recipe via for the Super Bowl, and luckily my wings were a much bigger hit than the game itself this year…

Now, my guy and I aren’t big on frying foods.  We’ll eat ‘em when we go out on occasion, but we tend to stay away from making fried foods in our house.  Which is why this recipe was very intriguing to us both.  It’s not fried AND it uses the crock pot!  I do love my crock pot…

First, what’s needed:

1 – 4 lb bag of frozen chicken wings, thawed
2 – 12 oz bottles of wing sauce (we used Frank’s Red Hot)
1 cup of melted butter
2 tablespoons of Worcestershire sauce
2 teaspoons of dried oregano
2 teaspoons of onion powder
2 teaspoons of garlic powder

Now let’s cook:

In a saucepan, combine one of the 12-oz bottles of wing sauce, ½ cup of melted butter, Worcestershire sauce, oregano, onion powder, and garlic powder.  Heat sauce over medium heat and bring to a boil.  Reduce heat to low and simmer for five minutes.

Place chicken wings in the crock pot and pour the sauce mixture over them.

Cook on high for two hours.

Reduce heat to low and cook for another two hours.

Preheat the oven to 400 degrees.

Grease a large baking sheet.  We sprayed with Olive Oil Cooking Spray.

Spread the wings onto the prepared baking sheet and bake in the oven until the wings are crisp and brown (for about thirty minutes).

Meanwhile, melt the other ½ cup of butter with the other 12-oz bottle of wing sauce in a small saucepan and simmer until thickened (about twenty minutes).

Brush sauce onto wings before serving.

Also serve with ranch and/or blue cheese.

This is some serious yum here, folks.  The meat just falls off the bone.

My pan after ten minutes... all wings gone!
My pan after ten minutes… all wings gone!

And before anyone says, “But I like crispy wings…”  These slow-cooked and baked wings are crispy!!  We don’t always have to fry for the crisp.  Just sayin’.


What do you think?  Is this recipe worth a try?  Have any other easy wing recipes to share?  I’d love to hear from you!

Original recipe found on this site:


Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

5 Replies to “The Perfect March Madness Dish – Slow-Cooked Buffalo Wings”

  1. I hate wings. But…I love the sauce, so I usually order boneless wings in restaurants (which I’m sure are chicken breast nuggets) because I LOVE wing sauce. I could adapt this to those, I think. I don’t like skin on chicken nor do I like it on the bone. Yeah, I know, I’m picky and weird. I like my sauce HOT. Is this sauce pretty hot?

    1. It takes a lot for me to consider a sauce hot, so no… I don’t think this sauce is hot. But I’m Texan, and hot to us is scorching to most others. I’d compare it to Wing Stop and BWW’s hot. Which again, isn’t hot to me. Just tasty.

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