- 3 pounds chicken wings
- 1 cup prepared barbecue sauce
- 1 (18-ounce) jar apricot preserve
- 1 teaspoon dry mustard powder
- 1 tablespoon Tabasco sauce
Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin and keeps it from getting terribly slimy in the crock. I do think this is an important step, even though I loathe cooking before I cook.
Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce.
Cover and cook on low for 5 hours, or until the chicken is cooked throughout but still attached to the bone.