Zesty Buffalo-Ranch Chicken Wings

Just because we had to start the season with replacement referees doesn’t mean you should be substituting your buffalo wing flavor.  As a diehard Green Bay Packer fan who made these wings for the night we lost to the Seahawks, these wings were the only thing that was good about that night.  I hope you all get a chance to make these, as wings are one of my favorite things to eat, and having them without the breading or other junk.

Shredded Buffalo Chicken

One thing I’ve been missing for a long time is buffalo.  Wings, tenders, salads, and any combination thereof.  All of that came to a screeching halt when I had to cut out added sugar and breaded foods.

While I mourned, I also searched.  Luckily I found two different sauces that fit the bill:

  • Louisiana’s Pure Crystal Hot Sauce
  • Tobasco Buffalo Style Hot Sauce
The main difference between the two is that the Tobasco has garlic in it.  I decided to go with that one, but I also bought the Crystal, so experiments will come with that later.  
Here’s what I needed:
  • 8 bone-in skin-on chicken thighs
  • 1 tbsp ghee
  • 3 pressed garlic cloves
  • 3 tbsp Tobasco Buffalo Hot Sauce
First you want to preheat your oven to 425ºF, and place your chicken thighs on a bake pan; I used a roasting pan.
Then I roasted the thighs for 30 minutes.  About 15 minutes in, I added a the ghee and a tbsp of the hot sauce, along with the garlic cloves into my slow cooker on the lowest setting.
After letting the chicken sit a bit, I pulled the skins off and started shredding the thighs in a large bowl.  This takes some patience, but the chicken is so juicy.
Finally I add the chicken to the mixture in the slow cooker, and add an additional 2 tbsp on top of the chicken.
Mix thoroughly and let cook on low (this slow cooker goes from 1 to 5, and I kept it on 1) for 45 minutes, and then it’s good to go.
Next time I will roast the garlic first, as it is a little sharp, but still tasty.  I can’t wait to use this over salads, or in a romaine leaf with some slices of avocado on top.  The possibilities are endless, and I get to have my buffalo back!

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