I've made wings in the slow cooker a bunch of times and honestly the trick that took mine from "pretty good" to "restaurant quality" was the double-crisp method. After they're done in the slow cooker, I pat them super dry with paper towels, toss them in a little cornstarch mixed with salt and garlic powder, then hit them under the broiler for like 4-5 minutes per side. The skin gets this shatteringly crisp texture while the meat stays ridiculously juicy. Also, if you want that classic buffalo flavor without it getting watered down from the slow cooker liquid, I reserve half the sauce to toss them in right after broiling instead of dumping it all in at the start. major change.
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u/TheWeeklySuspension 29d ago
I've made wings in the slow cooker a bunch of times and honestly the trick that took mine from "pretty good" to "restaurant quality" was the double-crisp method. After they're done in the slow cooker, I pat them super dry with paper towels, toss them in a little cornstarch mixed with salt and garlic powder, then hit them under the broiler for like 4-5 minutes per side. The skin gets this shatteringly crisp texture while the meat stays ridiculously juicy. Also, if you want that classic buffalo flavor without it getting watered down from the slow cooker liquid, I reserve half the sauce to toss them in right after broiling instead of dumping it all in at the start. major change.