From Cheryl’s new TEXAS SLOW COOKER. Click to Order Your Copy today!
Give your chicken wings a decided Texas kick with a saucy mix of sweet and hot. Chicken wings need to be browned off to crisp the skin somewhat before going into the slow cooker. Otherwise, the skin stays flabby and unappealing.
Yield: serves 6 or more | cooking time: 4 to 4½ hours on low, 2 to 2½ hours on high
3 tablespoons (42 g) unsalted butter
3 pounds (1.4 kg) chicken wings, wing tips removed, or wing drumettes
1 cup (320 g) peach jam
¼ cup (40 g) minced onion
3 tablespoons (27 g) minced pickled jalapeño plus 1 tablespoon (15 ml) pickling liquid from the jar
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt or coarse sea salt
¼ teaspoon ground cumin
- Generously grease the inside of the slow cooker with about teaspoon of the butter.
- Warm the rest of the butter in a large skillet over medium heat. Sauté the wings, in batches if needed, until they are nicely colored on all sides. Transfer the wings to the slow cooker as they are done. When all wings are browned, add the other ingredients to the slow cooker and give it all a stir. Cover and cook on the low heat setting for 4 to 4½ hours, or 2 to 2½ hours on high, until the wings are tender and gooey good.
- Serve from the slow cooker on the warm setting for a casual event, or transfer to a plate and serve.