Sweet And Tangy Chicken Wings

Contributed By: Terry Borden


12 chicken wings (about 3 pounds)
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
1 teaspoon liquid smoke, optional
Optional: Sliced jalapeno peppers, finely chopped red onion and sesame seeds


1. Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
2. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat.
3. Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
YIELD: 2 dozen
Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.

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