Slow-Cooker Buffalo Wings

Combine 12 ounces hot pepper sauce, ½ cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan set over a medium heat. Heat until the mixture boils. Lower the heat and simmer for 5 minutes.

Put the chicken wings in the slow-cooker and pour the sauce over the top. Cook on high for 2 hours, then reduce the heat to low and cook for 2 more hours.

Heat the oven to 400 degrees F. Grease two baking sheets. Spread the wings onto the baking sheets and bake for 30 minutes, until crisp and golden.

Combine the remaining butter and hot sauce in a small saucepan. Heat, and simmer for 20 minutes, until thickened. Brush the sauce all over the wings before serving.