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Barbecue Chicken Wings

Barbecue Chicken Wings

Kept Warm in the Slow Cooker


When the weather is clear, there’s no better time to spark up that grill, though these wings require absolutely no coals, fuel, or flame to achieve that smoky barbecue flavor that we’ve come to know and love.  Just don’t forget the wet-naps!


3 pounds chicken wings, wings and drums separated
Salt and pepper to taste
1 (12-ounce) bottle ketchup
3 tablespoons red wine vinegar
1/4 cup dark brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons yellow mustard
1/2 teaspoon liquid smoke
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Preheat broiler and generously season chicken with salt and pepper.

Place chicken on a broiler pan and broil on top rack of oven for 5–7 minutes on each side, just until golden brown.

Meanwhile, add all remaining ingredients to a slow cooker and stir to combine.

Transfer broiled chicken to the sauce in the cooker, tossing all to coat.

Set the cooker to LOW, cover, and let cook 3–4 hours, or until meat is tender and drumettes are cooked throughout.

Make It Different
Make a less messy party appetizer by using boneless, skinless chicken thighs in place of the wings.  Simply slice each thigh into 3 thick strips before Step 1.








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