Crockery Pot Buffalo Wings with Blue Cheese Dip

4 lbs. chicken wings
1 1/2 cups bottled chili sauce
3 to 4 tbsp. bottled hot pepper sauce
1 recipe Blue Cheese Dip or bottled Ranch salad dressing

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.

Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2 – or 4-quart slow cooker.

Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.

Serve Buffalo Chicken Wings with Ranch dressing or the following Blue Cheese Dip.


3/4 cup mayonnaise
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
1/2 cup sour cream
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
1/2 cup crumbled blue cheese
salt and pepper

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo Wings. Makes about 1 1/2 cups of blue cheese dip for Buffalo Chicken Wings.

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