Recipe: Thai Chicken Wings with Peanut Sauce (crock pot)

THAI CHICKEN WINGS WITH PEANUT SAUCE
Source: Biggest Book of Slow Cooker Recipes by Better Homes and Gardens Books

24 chicken wing drummettes (about 2 1/4 pounds)
1/2 cup bottled salsa
2 tablespoons creamy peanut butter
1 tablespoon lime juice
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
PEANUT SAUCE:
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 cloves garlic, minced

Place chicken in a 3 1/2- to 4-quart slow cooker.

Combine salsa, 2 tablespoons peanut butter, lime juice, 2 teaspoons soy sauce, and ginger. Pour over chicken wings. Toss to coat.

Cover and cook on tow-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar, 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, water, and garlic. Heat over medium-low heat until sugar Is dissolved and mixture Is smooth; set aside (mixture will thicken as it cools).

Drain chicken, discarding cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep chicken warm in a covered cooker on low-heat setting for up to 2 hours.

Servings: 12