A good friend of mine just started a price-matching blog for Utah County, Penny Saver, making it even easier to find all of the best prices! Last week, I bought chicken drumsticks for 79 cents a pound!
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[…] it comes to tailgating, your slow cooker is your best friend. Use it to make chicken wings or, to save money by not buying as much meat, to make vegetarian spinach […]
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[…] it comes to tailgating, your slow cooker is your best friend. Use it to make chicken wings or, to save money by not buying as much meat, to make vegetarian spinach […]
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[…] it comes to tailgating, your slow cooker is your best friend. Use it to make chicken wings or, to save money by not buying as much meat, to make vegetarian spinach […]
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[…] Crock Pot Buffalo Wing Drumsticks from boysahoy.com […]
Sweet and Savory Eats says
Now, I would love this dish, but recently my hubby said I really only like wing sauce on “traditional” wings. Hmmm….so since these are “big” wings, maybe he’d eat them???
Sharla says
Wow, why did I never think of wing sauce in a crock pot? I’ll have to check if drumsticks are acceptable or if they’d have to be wings, but, wow. I don’t like hot sauce or wings, so my husband occasionally makes them himself. I know he’d like to eat them more often, and I can handle this amount of work for something I’m not going to eat. I can totally leave these in the crock pot when I’m going to be gone one evening. I think he’ll love me more if I do this!
Natalie says
so easy and so delicious!
Sharidan Dillon says
I made these for my hubby last night. I only eat white meat so these were perfect for a no cook meal on a night when he works late and its just him eating anyways. He really liked them and actually asked for them again tonight when he has some friends over for a game! Thank you!
Anonymous says
I agree with chosing drumsticks over wings which, while delicious, are over-popular and overpriced nowadays. But even though it’s messier, do this right and parboil the drumsticks in salt water (keep the skin on) for about 10 minutes. Remove from water and dredge in flour or rice flour and deep fry in canola oil for another 15 minutes. Then you cover them with whatever sauce you want. Nothing beats the tenderness of the meat along with the crispiness of the skin when you do them this way.
http://www.wonderfulwaterloo.com/member.php?u=20661 says
It’s a shame you don’t have a donate button! I’d certainly
donate to this brilliant blog! I guess for now i’ll settle
for bookmarking and adding your RSS feed to my Google account.
I look forward to new updates and will share this site
with my Facebook group. Chat soon!