Buffalo chicken wings

Some like it hot!

  • 15 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print
With only five ingredients and a slow-coker you can create these finger-licking good spicy hot buffalo wings. These make a great starter for any party.
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  • 2 kg chicken wing nibbles (see tip)
  • ⅓ cup (80ml) extra hot chilli sauce
  • ½ cup (140g) barbecue sauce
  • 4 lebanese cucumbers (520g)
  • 1 cup (280g) Greek-style yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • sea salt flakes
  • freshly ground black pepper


  • 1
    Preheat a 7-litre (28-cup) slow cooker on HIGH.
  • 2
    Place wings, chilli sauce, ⅓ cup of the barbecue sauce, the oil and vinegar in slow cooker; mix well. Ensure wings are in an even layer. Cook, covered, for 1 hour 30 minutes. Carefully transfer wings to a large oven tray.
  • 3
    Preheat oven grill (broiler); grill wings until golden all over.
  • 4
    Meanwhile, remove flameproof insert of slow cooker (or transfer sauce to a saucepan) and place on the stovetop, or adjust slow cooker to 'reduce' (HIGH) setting. Simmer sauce, uncovered, for 7 minutes or until reduced slightly and thickened. Pour over grilled wings.
  • 5
    Cut cucumbers into quarters lengthways. Swirl remaining barbecue sauce through yoghurt.
  • 6
    Season wings; serve with yoghurt sauce and cucumber.


tip Chicken wing nibbles are prepared chicken wings separated at the joints, with the wingtips discarded. Use the same weight of whole chicken wings, if preferred.prep it Combine wings with sauces, oil and vinegar following instructions in step 2 the day before and refrigerate, covered. Transfer wings and marinade to a preheated slow cooker and continue with the recipe.serve it perfect potato salad, classic coleslaw or lemony lettuce wedges, if you like.

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