HE SAID: Very good
SHE SAID: Very good, but should have skipped the flour part...will be making this again and again!
|It looked better on the plate next to some rice|
We found many variations of the Anchor Bar Buffalo Wing recipe and sorry, but can't remember which one we ended up with. What we normally do is read through several recipes and the reviews and tweak the closest sounding recipe to our liking.
We loved this recipe! We chose to use boneless skinless thighs even though wings are very tasty...thighs are easier to eat at work. We followed the recipe, including the flouring up the chicken part, but that didn't go so well in the crock pot. We realized it AFTER we turned the crock pot on, but by then it was too late to wash the chicken off. We're posting the recipe minus the flour.
Neither of us has ever tried Anchor Bar's Buffalo Wings, so we wouldn't know if it tastes the same or not. If you have tasted Anchor Bar's wings and are trying this recipe, let us know if it's close!
Prep Time: 20 minutes
Cook Time: 6 hours on low
2 qt crock pot
6 - 8 boneless skinless thighs, cut into strips (depending on the size, 6 large thighs or 8 small thighs fits into our 2 qt crock)
1 T. olive oil
1 1/2 T. white vinegar
1/4 t. cayenne pepper
1/8 t. garlic powder
1/4 t. Worcestershire sauce
1 t. tabasco sauce
1/4 t. kosher salt
6 T. Frank's hot sauce
6 T. unsalted butter
Put oil in crock pot. Add chicken strips (or you can leave them whole). Mix all other ingredients in a small pan and over low heat bring to a simmer, stirring occasionally. Pour sauce over chicken. Cover and cook for 6 hours on low.
We ate this with Japanese rice (since we had leftovers from the fish the night before) and white corn (our favorite).
Enjoy, we sure did!