Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional
Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008
Sweet & Salty Peanut Butter Bites Recipe photo by Taste of Home
1/2 cup semisweet chocolate chips
4 peanut butter cups (3/4 ounce each), chopped
1-1/3 cups creamy peanut butter
1 cup sugar
1 cup light corn syrup
1/8 teaspoon salt
4 cups Rice Krispies
1 cup broken pretzels
Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.