Post by JJ Judkins on Jan 16, 2008 16:07:16 GMT -6
Hot and Sticky Wings
3 lbs chicken wings
1 jar (18 oz) apricot-pineapple preserves
1/4 cup ketchup
1 packet chipotle taco seasoning mix
1 jalapeno chile pepper, finely diced (optional)
Blue cheese salad dressing
Celery leaves
Preheat broiler. Line a baking sheet with aluminum foil. Remove tips from chicken wings; discard tips. Cut wings into sections. Place wings, skin sides up, on prepared baking sheet. Broil 4-6 inches from heat for 8-10 minutes or until skin is golden and begins to crisp.
Place wings in a 4-quart slow cooker. In a medium bowl, combine preserves, ketchup, taco seasoning mix, and jalapeno pepper. Pour over wings; stir to coat.
Cover and cook on high heat setting for 2 1/2 to 3 1/2 hours. Cool at least 15 minutes.
Serve warm or at room temperature with blue cheese salad dressing and celery leaves.
Source: Sandra Lee Semi-Homemade Slow Cooker Recipes
3 lbs chicken wings
1 jar (18 oz) apricot-pineapple preserves
1/4 cup ketchup
1 packet chipotle taco seasoning mix
1 jalapeno chile pepper, finely diced (optional)
Blue cheese salad dressing
Celery leaves
Preheat broiler. Line a baking sheet with aluminum foil. Remove tips from chicken wings; discard tips. Cut wings into sections. Place wings, skin sides up, on prepared baking sheet. Broil 4-6 inches from heat for 8-10 minutes or until skin is golden and begins to crisp.
Place wings in a 4-quart slow cooker. In a medium bowl, combine preserves, ketchup, taco seasoning mix, and jalapeno pepper. Pour over wings; stir to coat.
Cover and cook on high heat setting for 2 1/2 to 3 1/2 hours. Cool at least 15 minutes.
Serve warm or at room temperature with blue cheese salad dressing and celery leaves.
Source: Sandra Lee Semi-Homemade Slow Cooker Recipes