Cranberry-Barbecue Chicken Wings the Editors of Publications International, Ltd.
Prep Time 20 minutes
Cook Time 4 to 5 hours
Makes about 16 appetizer servings or 4 main dish servings
|3||pounds chicken wings|
|Salt and black pepper|
|1||jar (12 ounces) cranberry-orange relish|
|1/2||cup barbecue sauce|
|2||tablespoons quick-cooking tapioca|
|1||tablespoon prepared mustard|
|Hot cooked rice (optional)|
- Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on rack in broiler pan; season with salt and pepper. Broil 4 to 5 inches from heat for 10 to 12 minutes or until browned, turning once. Transfer chicken to slow cooker.
- Stir together relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours. Serve with rice.
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