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Prep Time: 50 Minutes Cook Time: 120 Minutes |
Ready In: 170 Minutes Servings: 12 |
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Chicken wings get special treatment from cranberry sauce, a little citrus and a touch of hot sauce in this no-fuss recipe. The wings are a tangy way to heat up a winter night. Ingredients:
1 can (14 ounces) jellied cranberry sauce, cubed |
2 tablespoons ground mustard |
2 tablespoons hot pepper sauce |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons honey |
1 tablespoon cider vinegar |
2 teaspoons garlic powder |
1 teaspoon grated orange peel |
3 pounds chicken wings |
blue cheese salad dressing and celery ribs |
Directions:
1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 45 minutes or until cranberry sauce is melted.
2. Meanwhile, cut wings into three sections; discard wing tip sections. Place wings on a greased broiler pan. Broil 4-6 in. from the heat for 15-20 minutes or until lightly browned, turning occasionally.
3. Transfer wings to slow cooker; toss to coat. Cover and cook on high for 2-3 hours or until tender. Serve wings with salad dressing and celery ribs. Yield: about 2-1/2 dozen.
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