Crock Pot Buffalo Chicken Wings - LaaLoosh

As you may know, I am pretty much obsessed with hot sauce. I love the heat, I love the tang, and I will put it on just about anything. So when I found out about Taba?ero Hot Sauce, which is a 100% natural hot sauce, I was pretty excited to give it a try. This is truly a quality hot sauce?.you can really taste the layers of flavor and the freshness if the ingredients. I also love that it delivers some heat without it completely overpowering the food. Preservative and filler free, the taste of Taba?ero delivers exactly what it promises and then some. So if you are looking for a natural, healthier hot sauce as an alternative to the more common brands, then definitely give Taba?ero a try. You can buy it on their website or on Amazon. And make sure to give it a try in my new Crock Pot Buffalo Chicken Wings Recipe (6 Points +) that I featured it in! Keep reading for the recipe?

Juicy, spicy, and oh so tender, these crock pot buffalo wings are a real treat. Slow cooked to maintain moist and tender chicken, then crisped in the oven for a bit of crunch and to seal in all those succulent juices. Peel the skin off the wings to shave off some extra Points.

Ingredients

• 1 8oz bottle Taba?ero All Natural Hot Sauce
• 3 lbs chicken wings (about 30 small wings)
• 4 tbsp light butter (I used Brummel & Brown)
• 1 tbsp Worcestershire sauce
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. In a small sauce pan, combine butter, Taba?ero Hot Sauce, oregano, Worcestershire sauce, onion powder, and garlic powder and set over medium high heat. Bring to a simmer, then turn heat to low and let cook for about 5-8 more minutes.
2. Place chicken wings in crock pot, and then pour hot sauce mixture over top of the wings.
3. Cook on high for about 3 hours. Then, preheat oven to 400 degrees. Line a large, rimmed baking sheet with aluminum foil and mist with non-fat cooking spray.
4. Spread wings evenly onto baking sheet and place in oven, while reserving the cooking sauce in the crock pot. Let cook until wings become browned and begin to crisp, about 25-30 minutes.
5. Meanwhile, in a very small bowl, combine cornstarch and water. Then, stir it into the sauce that?s remaining in the crock pot, until sauce begins to thicken a bit.
6. Pour sauce over wings and serve.

Preparation time: 10 minute(s)

Cooking time: 3 hour(s) 40 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate

Number of servings (yield): 10

Culinary tradition: USA (Traditional)

Calories: 273

Fat: 11

Protein: 37

Entire recipe makes 10 servings
Serving size is about 3 wings
Each serving = 6 Points +

PER SERVING: 273 calories; 11g fat; 2g carbohydrates; 37g protein; 0g fiber

Entire recipe makes 10 servings
Serving size is about 3 wings
Each serving = 6 Points +

PER SERVING: 273 calories; 11g fat; 2g carbohydrates; 37g protein; 0g fiber

This entry was posted by LaaLoosh on Friday, July 26th, 2013 at 4:31 am and is filed under 4th of July, 6 Point, American, Appetizer, Chicken Wing, Dinner, Fabulous Food Finds, Main Dish, Super Bowl Recipes, Vegetarian and Vegan.

Source: http://www.laaloosh.com/2013/07/26/tabanero-hot-sauce-review-and-a-new-crock-pot-buffalo-chicken-wings-recipe/

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