½cupdry white wine,like chardonnay or pinot grigio
¼cupvegetable oil
3clovesgarlic,minced
3tablespoonsdried parsley,or use your preferred dried herbs
chopped fresh parsley,for garnish
green onionssliced, for garnish
Instructions
Place drumsticks in a large resealable plastic bag or inside the inner bowl of your crock pot.
Add the hot sauce, wine, vegetable oil, garlic, and dried parsley to the bag; seal the bag and turn to coat, or cover the inner bowl with a lid.
Cover and refrigerate for 3 hours.
Then, transfer the chicken and sauce to a slow cooker.
Cover and cook on Low for 3 to 4 hours or until chicken is tender. You can also cook it on High for 2 to 2½ hours. Chicken is cooked through when its internal temperature registers at 165˚F on a meat thermometer.
Take the chicken out of the slow cooker, place it on a serving plate, and then brush it with the sauce from the slow cooker for added flavor.
Garnish with fresh parsley and green onions.
Serve with a side of bleu cheese dip.
Notes
*One chicken drumstick with skin removed is 180 calories - with the skin on, it is 260 calories.