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Chicken Wings in BBQ Sauce
3 lbs. chicken wings (about 16 wings) salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cups honey
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
Tabasco
®
sauce, to taste
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each
wing at the joint to make two sections. Sprinkle the wings with salt
and pepper and place on a broiler pan. Broil 4 to 5 inches away from
the heat for 20 minutes, turning once during the middle of broiling.
Transfer the chicken to the Crock-Pot
®
Slow Cooker. For sauce, combine
barbecue sauce, honey, mustard, Worcestershire sauce and Tabasco
®
sauce in a mixing bowl. Pour over chicken wings and cover and cook
on Low for 4 - 5 hours or on High for 2 - 2 1/2 hours.
Recommended Unit Size: 3 - 6.5 Quarts
Appetizers & Side Dishes
Classic Cheese Fondue
5 cups white wine
6 cloves garlic, finely minced
32 oz. Gruyere cheese, grated
32 oz. Swiss cheese, grated
6 tbs. flour
6 tbs. Kirsch (or cherry brandy)
1/2 tsp. ground nutmeg
In a large saucepan, heat the wine and garlic to simmer. Combine
the Gruyere and Swiss cheese and flour in a large bowl and slowly
add the mixture to the wine. Stir constantly until the cheeses are
completely integrated and melted. Add the Kirsch (or cherry brandy)
and stir. Pour the saucepan contents into the Crock-Pot
®
Slow Cooker
and sprinkle with the nutmeg. Cover; cook on High for 1 hour.
Thoroughly mix the fondue, cover and cook on Low for 2 hours.
Recommended Unit Size: 3 - 6.5 Quarts
Appetizers & Side Dishes
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