Slow Cooker Chicken wings cooked in a delectable sweet and spicy BBQ sauce until tender
3 pounds chicken wings (about 16 wings)
Salt and freshly ground black pepper
½ cup hickory flavored barbecue sauce
1-1/2 tablespoons dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon hot sauce (I used Frank's Red Hot)
Ideal Slow Cooker Size: 4-Quart
Preheat oven to 400 degrees. Cut off and discard wing tips. Cut each wing at joint to make two sections. (If this seems like too much work, check to see if you can buy already sectioned wings in the freezer section of your grocery store. That's what I do.)
Place wing pieces on foil lined baking sheet. Season to taste with salt and pepper. Bake for about 20 minutes or until chicken is a light, golden brown. Transfer chicken wings to slow cooker.
In a bowl, whisk together the barbecue sauce, mustard, vinegar, honey and hot sauce. Pour over the chicken wing pieces and toss gently until completely coated.
Cover and cook on LOW for 4 to 4-1/2 hours or until the wings are tender.
Stir at least once to make sure that the wings are evenly coated with the sauce. Serve hot.
Nutrition Estimates Per Serving (1 wing): 72 calories, 3.8 g fat, 4.2 g carbs, 5 g protein and *2 Points Plus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/01/slow-cooker-chicken-wings-two-ways/