2-lb (1kg) chicken wings
1 bottle (12-fl oz or 350 ml) of Red Hot Buffalo Sauce or other pepper sauce
1 1-oz packet (5 teaspoons) dry Ranch Seasoning
Salt and pepper to taste
2 tablespoons of finely chopped chives to garnish
1. Place the chicken wings into your 6-quart slow cooker and add the Buffalo Sauce, Ranch Seasoning, salt, and pepper. Stir to coat thoroughly.
2. Cook for 3 hours on low.
For a real restaurant-quality finish, put the wings drizzled with sauce from the slow cooker into the broiler (at 300 degrees Fahrenheit) for 15-20 minutes or until they are crisped. Toss lightly to coat with the sauce which should have thickened while in the broiler.
3. Sprinkle the chives on top before serving.
Tip: All slow cookers are a bit different with different temperatures. Be careful not to overcook the chicken, or you will get a very grainy texture. Often people will attempt to thicken the sauce by cooking longer in the slow cooker, or on the high setting, but we found this to be a mistake.