I made Buffalo wings in a slow cooker for the Super Bowl, and I'll never make them another way again

• I made Buffalo wings in a slow cooker and they were the easiest Super Bowl appetizer.

• I also put the wings under the broiler for about three minutes on each side.

• They were perfectly crispy on the outside, while the meat inside was juicy and moist.

Ahead of the Super Bowl, I decided to try making my favorite game-day food in a slow cooker: Buffalo chicken wings.

I've made quite a few dishes in my slow cooker but have never tried to make Buffalo wings in it before. I'm a huge fan of my Crock-Pot and find that it's a great tool for beginner cooks who don't want to worry about overcooking or undercooking their food, or using up space in the oven for a dinner party or game day.

I was excited to see if this method would prove easier or tastier than making them in the oven, which is the way I typically make chicken wings. I also loved the prospect of being able to make a more hands-off, easy appetizer for the Super Bowl, so I could sit back and actually watch the game rather than spend a lot of time cooking in the kitchen.

While I had heard you could make Buffalo wings in a slow cooker, I was admittedly skeptical.

I just couldn't see how they would turn out saucy or crispy enough. However, this recipe on Spend With Pennies called for putting the wings under the broiler at the end, which intrigued me.

I started by mixing together Buffalo sauce, minced garlic, chopped yellow onion, and brown sugar.

When you buy your chicken wings, make sure the drumsticks and flats are separated and ready to add to your slow cooker.

I had to spend about 20 minutes trimming and separating my chicken wings, which took up extra time and energy as I had never done it before.

I then added my chicken wings to the slow cooker and poured the sauce on top.

I used a wooden spoon to stir the wings and sauce together, ensuring that they were evenly coated and distributed throughout the slow cooker.

The Buffalo wings cooked in the slow cooker for three hours on low.

After they were fully cooked, I removed them from the slow cooker and placed them on a sheet pan with foil.

I then brushed a generous amount of the extra Buffalo sauce over the wings.

You can adjust how much sauce you brush onto the wings depending on how spicy you'd like them to be.

I then put the wings under the broiler for about three minutes on each side until they were crispy and slightly blackened.

Since the wings were already cooked in the slow cooker, it didn't take long to get them super crispy.

Once the wings were done, I served them with some blue-cheese dressing.

I was surprised how easy these wings were to make.

I loved how the slow cooker cooked the meat and that the wings only needed to be finished in the oven.

If you decide to make these for a party and are cooking other dishes at the same time, it's convenient that you only need to use the oven for a few minutes.

The wings were some of the best Buffalo wings I've ever had.

They were perfectly crispy and flavorful on the outside, while the meat inside was beyond juicy and moist. They were honestly perfect — not too spicy and the texture was out of this world. I would definitely make these time and time again.

You can find the full recipe by Spend With Pennies here.

Read the original article on Insider