Spicy & Tangy Chicken Wings

 

Do you wash your chicken before cooking it? I watched a video recently that showed soaking the chicken wings in a bowl of water before cooking. Then I saw a comment that said they were happy to see that she washed the wings. WebMD states: Raw chicken is slimy when it comes out of the package and you want to wash it off. But, according to the USDA, it’s safer to destroy the bacteria by cooking it to a safe internal temperature of 165 degrees Fahrenheit.  

A recent study looked at people who washed their raw children and found 60% had bacteria in their sink after, which contaminated other items made in the same meal, especially salad. So if you do please make sure you clean everything your raw chicken touches. 

Having a Super Bowl party? These wings look delish! Total time: about 4 hours. Makes: 2 1/2 dozen 

With these 30 chicken wings I want you to broil them prior to putting them into the crockpot/slow cooker. Spray a baking sheet with some Pam. Salt and pepper your wings then broil 6-8 minutes on each side. Transfer them to your greased crockpot/slow cooker. 

Sauce: 

1 1/2 cups ketchup 

1/4 cup packed brown sugar 

1/4 cup red wine vinegar 

2 tablespoons Worcestershire sauce 

1 tablespoon Dijon mustard 

1 teaspoon minced garlic 

Combine sauce ingredients and pour over wings. Toss to coat.

Cover and cook 2-3 hours on low until chicken is tender and the internal temperature reaches 165F. 

Optional: top with jalapeños, chopped red onions and/or sesame seeds. 

Leftovers? You can freeze these. Make sure cooled fully and place in a freezer container. Partially thaw in refrigerator when you want them again. Place wings on a foil lined baking pan in a 325F preheated oven until heated through.