Moist & Tender Wings
These no-fuss wings are fall-off-the-bone tender. Chili sauce offers a bit of spice, while molasses lends a hint of sweetness. Serve them with a side of rice or a green salad, and you’ve got a meal!
—SHARON MORCILIO JOSHUA TREE, CA
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: ABOUT 4 DOZEN
5 pounds chicken wings (about 25 wings)
1 bottle (12 ounces) chili sauce
1/4 cup lemon juice
1/4 cup molasses
2 tablespoons Worcestershire sauce
6 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon salsa
1 teaspoon garlic salt
3 drops hot pepper sauce
1. Cut chicken wings into three sections; discard wing tips. Place the wings in a 5-qt. slow cooker.
2. In a small bowl, combine the remaining ingredients; pour over chicken. Stir to coat. Cover and cook on low for 6-8 hours or until chicken is tender.
NOTE Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.