In a large bowl or measuring cup, stir together your melted butter (I melted mine in my microwave safe measuring cup.), hot sauce and beer until completely combined.
Pour the mixture over your chicken legs.
Cover and cook on low for 8-9 hours or high for 4-4.5 hours, checking with a meat thermometer to know when they reach 165 degrees Farhenheit.
About 15 minutes before your legs are done, preheat your broiler on high and line a large baking sheet with parchment paper.
Once your chicken legs are done, use tongs to remove them from the crock pot and place them on the lined baking sheet.
Use a basting brush to brush 1/4 cup Buffalo Wing Sauce on the top side of the chicken legs.
Broil for 5-7 minutes, watching it continually so you don't burn them, until the sauce has reached caramelization.
Remove the cookie sheet from oven, use tongs to flip the chicken legs, baste the second side of the chicken legs with 1/4 cup Buffalo Wing Sauce and place back in the oven to broil for an additional 5-7 minutes, until the sauce has reached desired caramelization. (Again, do NOT walk away, watch them closely in case your broiler cooks faster than mine.)
Once the chicken legs have reached the desired crispiness, remove from oven and baste with the last 1/4 cup of Buffalo Wing Sauce.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.