Thursday, October 2, 2008

Cool nights, warm wings

We had an out-of-the-ordinary main dish tonight. I made chicken wings in the crockpot because it was an overscheduled day. So much so that they might've been left in a little too long -- they were falling off the bone. Not a quality I want in a meaty, saucy rib I grip and gnosh. While I might remember this for football games and the Christmas Eve party, I might more likely try the recipe again with ribs and serve the sauce over rice. I think it would go just fine. Some of you might like to try it with chicken thighs.

SWEET 'N' TANGY CHICKEN WINGS
From Taste of Home's Simple & Delicious March/April 2008
3 pounds chicken wingettes (about 30)
salt
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 (not the jarred kind, folks -- icky)
1 teaspoon Liquid Smoke, optional
Sesame seeds, optional

Sprinkle chicken wings with salt and pepper. Broil 4-6 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, Liquid Smoke if desired and a little more salt if you wish. Pour over wings. Toss to coat. Cover and cook on low for 3 hours 15 minutes to 3 hours 45 minutes or until chicken juices run clear. Sprinkle with sesame seeds if desired.

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