Directions: |
Directions:Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces, sprinkle with salt and pepper. In a 3 ½- 4 quart slow cooker, combine wing pieces and broth. Cover and cook on low 4 to 5 hours on high 2-2 1/2 hours, stirring once halfway through cooking. Preheat broiler. Line a 15 x 10 omcj baking pan with foil. Using tongs or slotted spoon, transfer wings to prepared baking pan and discard cooking liquid. Broil wings 4-5 inches from heat 8 minutes, turning once halfway through broiling. Toss with one fourth of the sauce. Serve with remaining sauce.
Asian sauce: In a small bowl, combine ½ cup hoisin sauce, ¼ cup reduced sodium soy sauce, 2 T rice vinegar and 2 tsp siracha sauce. Sprinkle sauced wings with chopped green onions and sesame seeds.
Honey-Mustard Sauce: In a small bowl, combine ½ cup each coarse ground mustard and honey.
Apricot-Lime Sauce: In a small bowl, combine ¾ cup apricot preserves, 2 T cider vinegar, 4 tsp reduced sodium soy sauce and 2 tsp lime zest.
Buffalo-Style Ranch Sauce: In a small bowl, combine ½ cup sour cream, 1/3 cup buttermilk, 1/4 cup bottled hot pepper sauce, 2 T snipped fresh chives, 4 tsp snipped fresh dill, and 3 cloves garlic, minced.
Smoky Barbecue Sauce: In a small bowl, combine ½ cup ketchup, ¼ cup mango chutney, 2 T each packed brown sugar and Worcestershire sauce, 4 tsp white vinegar and 1.2 to 1 T canned chipotle pepper, finely chopped. |
This recipe for Slow Cooker Chicken Wings is from