Orange-Dijon Chicken Wings |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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4 main dish servings or 10 appetizer servings. Ingredients:
4 lbs chicken wings, cut into joints, bony wing tips cut off (or 3 lb. chicken drumettes) |
1 tablespoon olive oil |
3 shallots, finely chopped |
1/2 cup orange marmalade |
3 tablespoons dijon mustard |
2 tablespoons cider vinegar |
2 teaspoons worcestershire sauce |
1 tablespoon firmly packed light brown sugar |
salt, to taste |
Directions:
1. Coat slow cooker with cooking spray; rinse chicken wings, the pat dry.
2. Heat oil in a large skillet over med-high heat.
3. Brown the wings, in batches, for 3-5 minutes on each side; as the wings brown, transfer to the slow cooker.
4. Lower heat to medium; add more oil to skillet if necessary; add in shallots; stir/saute 3-4 minutes or until softened; stir in remaining ingredients.
5. Remove from heat and pour mixture over wings; stir the wings to coat evenly.
6. Cover and cook on HIGH for 1 1/2 to 2 hours.
7. If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce.
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