Ingredients
12 chicken wings (about 3 pounds)1/2 teaspoon salt, dividedDash pepper1-1/2 cups ketchup1/4 cup packed brown sugar1/4 cup red wine vinegar2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1 teaspoon minced garlic1 teaspoon liquid smoke, optionalOptional: Sliced jalapeno peppers, finely chopped red onion and sesame seeds
Preparation
Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat.
Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
