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 f...