Rating: 2 stars
2 Ratings
  • 1 star values: 1
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  • 3 star values: 1
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  • 5 star values: 0

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

Recipe by Oxmoor House February 2006

Gallery

Oxmoor House

Recipe Summary

prep:
10 mins
cook:
4 hrs 8 mins
additional:
8 hrs
total:
12 hrs 18 mins
Yield:
Makes 6 to 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off wingtips, and discard; cut wings in half at joint.

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  • 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.

Source

Southern Living Slow-Cooker Cookbook

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