Ready in 45 minutes
"Cant wait to make this recipe it really sounds good, il use chicken wings, but i also want to try it with boneless skinless chicken thighs, mmmm cant wait il let you know when i made it, and give this recipe a photo,,,thanks again, CCheryl"- CCheryl
11 people want to try | 27 have favorited
Pat the chicken wings dry and place them in the crockpot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.
Pour the sauce over the wings. Cover the crockpot and cook on LOW until the chicken is tender, about 4 hours.
This recipe yields ?? servings.
Formatted for MC5 08-10-1999 by Joe Comiskey - joecomiskey~~at;netzero.net
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CCheryl 3 years agoCant wait to make this recipe it really sounds good, il use chicken wings, but i also want to try it with boneless skinless chicken thighs, mmmm cant wait il let you know when i made it, and give this recipe a photo,,,thanks again, CCheryl
dickrebel 3 years agoTasty and easy. Thank you OP, my guests and I slurped it up. FYI, I used 6 largish chicken legs cut into thighs and drumsticks which I rinsed, skinned, fatted, and patted dry. Using wings would have been too greasy IMHO. Aside from the decent amount of sugar and sodium (ketchup is loaded with it), made this way is rather healthy. All of the LDL cholesterol and saturated fats are in the skin and fat deposits. The chicken's HDL cholesterol is in the dark meat, thus skinned and fatted you can improve your cholesterol profile! I also used a good ($25) balsamic, but not the authentic stuff ($100+ for a few ounces), as that would have been overkill. I tried a little bit of peanut butter in a separate spoon with the sauce and didn't like it so I did not use it. I used potent freshly prepared horseradish(my sinuses open and eyes water just from smelling the steam), so I skipped the hotsauce. My prep time reflects the extra effort required to prepare it with skinned and fatted thighs and drumsticks.
cher2u 7 years ago[I posted this recipe.]