Buffalos and Lotus Flowers

Posted by Lisa Eirene

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I have a serious obsession with Buffalo sauce. I have no idea why or where it came from but I love it!!! I had some chicken drumsticks and decided to do a crockpot “buffalo wing” type dinner.

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Doing these in the crockpot is the easy way to do it but it doesn’t make the outside of the chicken super crispy like you’d find in a restaurant. No matter, still tasted great! It had all of the buffalo sauce flavor, but it wasn’t super spicy.

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SLOW-COOKER BUFFALO CHICKEN DRUMSTICKS

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6 servings

Serving Size: 1 drumstick

Calories per serving: 90 calories

From: http://blog.stuffimakemyhusband.com/2012/08/slow-cooker-buffalo-chicken-drumsticks.html?m=1

Ingredients

  • 4 lbs chicken drumsticks, skin-on or skinless
  • 1 cup bottled buffalo wing sauce such as Frank's Red Hot or homemade (make your own by combining 1 cup hot sauce such as Crystal with 1/2 Tbs Worcestershire sauce and 3-6 Tbs melted butter or ghee. Use less butter if you like a hotter, more concentrated sauce; use the higher quantity for a more mild sauce.)
  • Spice mix (optional; you can just use salt & pepper, or a premade mix of choice such as seasoned salt, adobo, or chili seasoning)
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne (increase if you like super spicy wings
  • Salt to taste

Instructions

  1. Combine the ingredients for the spice mix in a small bowl.
  2. Measure out 1/2 cup of wing sauce. Pour a small amount of it into the bottom of a large slow cooker. Arrange the drumsticks in the slow cooker (keeping them in a single layer if possible). Sprinkle with the spice mix and cover with the rest of the sauce. Shake the pot or stir them around a bit to coat evenly.
  3. Cook for 4-6 hours on low. If you will be out of the house for a while and will have the pot sitting on the "warm" setting for a while, set the timer for 4 hours.
  4. Remove the drumsticks from the crock pot.
  5. If using skinless drumsticks: Microwave the remaining 1/2 cup of wing sauce for about a minute to heat it through. Brush or spoon the remaining sauce over the drumsticks and serve.
  6. If using skin-on drumsticks: Adjust oven rack to upper-middle position. Place drumsticks, skin side up, on a wire rack set on a rimmed pan or a slotted broiler pan that has been sprayed or brushed with oil. Brush chicken with half of the remaining wing sauce (1/4 cup) and broil until skin crisps up and chars lightly, about 10-15 minutes. Flip it over, brush with remaining sauce, and broil for another 10-15 minutes. Serve.
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I was slightly disappointed with the drumsticks. Because it was done in the crockpot, the meat fell off the bone. Which is normally a good thing, but it made it less like hot wings and more difficult to eat. Also, I really wish the outside had been a little crispy. That would have been nice.

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I whipped up a blue cheese dressing using plain Greek yogurt, salt, pepper, Rogue River bleu cheese, a spoonful of mayo and a little cider vinegar. I mixed it all together and called it good.

It was also perfect timing because I needed a quick dinner before meeting a friend. I like easy, crockpot meals when I don’t have time to cook! After dinner I headed out to meet up with a friend at The Loaded Brush. She saw my post last month and really wanted to try it! I had a coupon for a buy one get one half-off because of the last class I took, so I signed us up.

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I ate the quickie dinner and then met Mindie at the studio. This time I brought just a few snacks and also a bottle of Sweet Heat beer to imbibe while I created my masterpiece. 🙂

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We picked the Lotus Flower class. In previous classes we used yellow paint to make a guideline and the outline for the painting. This class was different–it was also a different instructor. This time he had us mix up our background color first and paint the canvas leaving a spot in the middle.

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I made a mixture of medium purple. My friend Mindie made a dark, almost midnight, purple. Other people had different variations–some had magenta backgrounds, some had light blue, one guy did dark dark blue and an orange lotus. I really liked his orange lotus flower.

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We outlined our lotus flowers with a dark pink/red color and filled in our lotus with a lighter shade of the pink.

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Then it was time to make the ribbon, which I saw more as a river. I’m really happy with my river. I like the color mixtures and the brushstrokes. The lotus flower was just okay in my opinion.

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Mindie’s painting is next to mine on the left. I LOVED her bright neon green! It looks really cool.

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Ta-da! All done! I was pretty happy with my final product. Towards the end I was starting to futz with it and needed to just stop and leave it be. I really enjoyed the class and I like this painting I did a lot better than the last one. 🙂

13 Responses

  3. Iowa Girl Eats has a great recipe on her site for a buffalo Mac and cheese. My husband has made it three times! I know you mentioned Michael has a go-to Mac and cheese recipe, but you might want to try this one too since it is spicy.

    Reply

  4. I also love Buffalo sauce! I wonder if you had thrown your drumsticks on a cookie sheet and broiled them for a few minutes if that would have added some crispyness to it!

    One of my favorite buffalo sauce recipes is from paleomg.com and its her Loaded Turkey Stuffed-Twice Baked Sweet Potatoes (http://paleomg.com/loaded-turkey-stuffed-twice-baked-sweet-potatoes/). There is something about the spicy sauce with the sweet potato that is just divine! I hope you enjoy!

    Reply

  6. I love, love, love buffalo sauce! I put it on so many things. In fact, I have been known to just eat it off a spoon. My sister and I do that to the horror of everyone around us because they don’t like hot foods LOL!
    Lori recently posted..Staple eats

    Reply

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