I forgot to buy chicken wings when I purchased my monthly groceries. It’s been a couple of weeks since then, so I could have bought them during that time. I kept forgetting to do it. HAHA! On the day my hot wings appeared on my menu, I obviously didn’t have any. Ruh Roh! I could have gone out to get some, but I was not feeling the desire to go through the rigamarole to leave the house. <sigh>
Chicken drumsticks to the rescue! I went with it as a replacement. Slow Cooker Hot Drums are brought to you by No Hot Wings! Really no difference.
Ingredients
2 tsp. Italian seasoning
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. soy sauce
2 Tbsp. tomato paste
2 tsp. liquid smoke
1 bottle (12 oz) buffalo-style hot sauce
1 tsp. sweetener of your choice (Swerve, Stevia, brown sugar, sugar, honey)
3 lbs. chicken drumsticks (or wings)
1 stick butter
Instructions
In a medium bowl, whisk together the first eight ingredients.
In a resealable bag, layer the marinade and the drumsticks to distribute the marinade in the bag. Seal the bag and squish it to coat all the drumsticks. Marinate overnight.
Dump the entire bag of drumsticks and marinade in a crockpot. Cook on the low setting for four hours or on high for two hours.
Preheat the oven to 350 degrees. Remove the drumsticks from the crockpot and place them on a baking sheet. Bake for 20 minutes. Turn the drumsticks over and bake for another 20 minutes. (From here on out, I have no images to show you because I forgot to take them. It’s one of those days, apparently.)
Meanwhile, throw your stick of butter in the crockpot with the sauce on warm. Stir the sauce to incorporate the melted butter.
When the drumsticks are done, place all the drumsticks in a large bowl. Cover the crockpot with the sauce and toss it to coat it.
Serve with extra sauce on the side.
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