Recipe of the Day: Slow-cooker chicken wings | Belleville News-Democrat

SWEET & TANGY CHICKEN WINGS

3 pounds chicken wingettes (about 30)

1/2 teaspoon salt, divided

Dash pepper

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