Maple syrup adds a touch of sweetness to this spicy chili sauce.
Slow-Cooker Size: 3-quart
Oxmoor House FEBRUARY 2006
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.
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