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Slow Cooker Blackberry Chicken Wings
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- #113465
These spicy-sweet wings are broiled before you add them to the crockpot to give them extra texture.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 1/2 pounds chicken drumettes, rinsed and patted dry
1 packet (1 ounce size) Pad Thai seasoning mix
1 jar (16 ounce size) blackberry preserves
1/4 cup Dijon mustard
1 tablespoon fresh chopped cilantro, plus more for garnish
directions
Preheat broiler. Line a heavy duty baking sheet with aluminum foil and set aside.
In a large bowl, toss together drumettes and Pad Thai mix until chicken is thoroughly coated. Place on prepared baking sheet. Broil 6 inches from heat source for 4 to 10 minutes, turning once.
In a large bowl, combine preserves with mustard. Using tongs, coat drumettes several at a time with preserve mustard mixture. Repeat until drumettes are well coated.
Place in a 5-quart slow cooker. Pour remaining mixture over drumettes. Sprinkle with cilantro. Cover and cook on HIGH setting or 2 1/3 to 3 1/2 hours.
added by
cookingoodness
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
209 calories, 8 grams fat, 25 grams carbohydrates, 10 grams protein per serving. This recipe is low in sodium.
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reviews & comments
August 2, 2011
I couldn't find a pad Thai seasoning mix so I had to wing it (pun intended) with this recipe. I bought some pad Thai sauce and used half that and half of the blackberry preserves called for. Instead of broiling before putting in the crockpot (since there wasn't a coating to crisp up) I cooked them in the crockpot as directed, then put under the broiler just before serving. All of the taste-testers loved them even if the cooking method wasn't quite as the recipe stated to follow.