Tangy Chicken Wings Wednesday, May 20, 2009


3 pounds chicken wingettes (about 30)
1/2 tsp salt, divided
Dash pepper
1-1/2 cups ketchup
1/4 cup Brown Sugar
1/4 cup red wine vinegar
2 TBSP Worcestershire sauce
1 TBSP Dijon mustard
1 tsp minced garlic
Sesame seeds, optional


Sprinkle chicken wings with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until golden brown. Transfer to a greased 5-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, and remaining salt; pour over wings. Toss to coat. Cover and cook on low for 3-1/4 to 3-3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired.


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