OK, I totally stole this recipe – like I don’t steal all of the recipes on this site ;-), in this case I think I failed to make even a rudimentary change from the original one found here http://diethood.com/2013/09/15/slow-cooker-buffalo-chicken/ . Oops. as I write, see that I have modified the above recipe (unwittingly), because I have not put any Wine into the slow cooker (I don’t have any), in fact I ditched the slow cooker altogether, my legs have skin on them and I don’t want to boil my skin! mine are baked in the oven.
The recipe also calls for Franks original hot sauce – I’ve not been able to find it here in New Zealand, but I do have a bottle of Franks thanks to a well placed relative in he USA. If you can’t find the original, I suggest you look for a vinegar based hot sauce.
8 to 10 chicken drumsticks
5-ounces Frank’s Red Hot (or any other buffalo sauce that you like to use)
1/2 cup dry wine (or chicken stock)
1/4 cup vegetable oil
3 garlic cloves, minced
3 tablespoons dried parsley
1. Mix all of the ingredients except chicken in a non reactive bowel (glass)
2. Add chicken, and coat, rest for 2 hours in the refirgerator.
3. Remove from Fridge and place in a shallow pan in the middle of a preheated oven (160 C) for 1 hour. Turn up the heat to 220 c for a final 2 or 3 minutes to crisp up the skin (keep an eye on it)
4. Serve with salad, or roast potatoes. or simply a blue cheese dip!