Maple syrup adds a touch of sweetness to this spicy chili sauce.
Slow-Cooker Size: 3-quart
2 1/2 pounds chicken wings (about 13 wings)
3/4 cup maple syrup
1/2 cup chili garlic sauce (we tested with Tuong Ot Toi)
1 small onion, diced
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
How to Make It
Cut off wingtips, and discard; cut wings in half at joint.
Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally.
Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on a lightly greased rack in a broiler pan. Broil, 3 inches from heat, 8 minutes or until browned.
Place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours. Serve with reserved 3/4 cup marinade and celery sticks.
Spicy!: The spiciness of this appetizer varies depending on the brand of chili garlic sauce used.