SWEET & TANGY CHICKEN WINGS
3 pounds chicken wingettes (about 30)
1/2 teaspoon salt, divided
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1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon minced garlic
Sprinkle chicken with a dash of salt and pepper. Broil 4 to 6 inches from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-quart slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic and remaining salt; pour over wings. Toss to coat.
Cover and cook on low for 3-4 hours, or until chicken juices run clear.
Yield: about 2 1/2 dozen.
Simple & Delicious March/April 2008