I love buffalo wings. I could eat (and have!) them by the bucketload. Unfortunately, sometimes I overdo it and can't stomach the vinegary flavor for a few months after an indulgence.
And there seems to be a little football game happening rather soon, so I thought I should test out some yummy half-time snacks.
When I saw this recipe from Sandra Lee on the Food Network's website, I was very excited to try it out.
But my grocery store didn't have the chipotle taco seasoning. And if it did, I probably would find modified food starch or other hidden-gluten which would make it off-limits. I did find the apricot-pineapple preserves, but the first ingredient was high fructose corn syrup and I couldn't bring myself to knowingly buy it.
I know. I use marshmallows. I know what they are made of. I am full of contradictions. You'll notice that about me.
But, I did find some cool stuff and when they are put together, the taste is amazing. Way more sophisticated than regular old buffalo wings.
Because, you know me.
I'm all about being sophisticate.
--4 pounds of chicken wings and tiny drumsticks
--jar (11 oz) of apricot preserves
--jar (14 oz) chipotle salsa
Note: The chipotle salsa is very popular right now and is available in most grocery stores. If you want to use regular salsa and canned chipotle peppers be aware that not only are they NOT gluten free they are incredibly spicy. Much more spicy than you would believe they ought to be. Don't start with using the whole can--tread lightly.)
--brown chicken wings on a broiler pan
(Sandra Lee says it isn't necessary but provides a better flavor. I did it and my husband believes it was a wasted step. So do whatever you want. I'm just winging it over here.
HA! --winging it-- I didn't even plan that!)
--dump browned (or white, pale, and slimy) chicken wings into crockpot
--in a separate bowl, mix the entire bottles of salsa and preserves together
--pour on top of chicken
--cook on high for 4 hours, or low for 8.
Very tasty. Or, if you prefer, throw the wings in the crock with this stuff: