Slow Cooker_ The Best Cookbook Ever - Diane Phillips [162]
arrange the wings on a rack in a baking sheet and broil until the wings are crispy on one side.
turn the wings and broil until crispy and browned, another 5 minutes.
remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; other wise, place the wings in the prepared slowcooker insert.
combine the remaining ingredients in a mixing bowl, pour over the wings, and turn the wings to coat with the sauce.
cover and cook the wings on high for 3 hours, until they are cooked through; turn them twice during the cooking process to ensure even cooking.
serve the wings from the cooker set on warm.
serves 8
Spicy Rasta Wings
Jamaican jerk seasoning combines with a mango-flavored sauce for sweet and spicy wings with a deliciously different flavor. You can make your own jerk seasoning, or you can buy it in the supermarket.
3 pounds chicken wing drumettes
2 teaspoons jerk seasoning
1½ cups mango nectar
¼ cup firmly packed light brown sugar
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray.
arrange the wings on a rack in a baking sheet and broil until the wings are crispy on one side.
turn the wings and broil until crispy and browned, another 5 minutes.
remove the wings from the oven. If you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days; other wise, place the wings in the prepared slowcooker insert.
combine the remaining ingredients in a mixing bowl, pour over the wings, and turn the wings to coat with the sauce.
cover and cook on high for 3 hours, turning the wings twice during the cooking time.
serve the wings from the cooker set on warm.
serves 8
Kielbasa in Spicy Barbecue Sauce
This recipe falls into the category of a “no brainer” for me. A few ingredients are stirred together and cooked for a few hours, delivering a dynamite appetizer to serve friends and family. Serve this smoky, spicy, bourbon-flavored appetizer as part of a Super Bowl buffet.
2 cups ketchup
½ cup firmly packed light brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Creole mustard
1 teaspoon hot sauce
1 medium onion, finely chopped
½ cup bourbon
2 pounds kielbasa or other smoked sausages, cut into ½-inch rounds
combine all the ingredients in the insert of a 3- to 5-quart slow cooker. Cover and cook on low for 4 to 5 hours, until the sausage is heated through.
serve the kielbasa from the cooker set on warm, with 6-inch skewers.
serves 8
Little Smokeys in Barbecue Sauce
Tiny smoked sausages bathed in a sweet and spicy barbecue sauce are a terrific starter for any party. Make sure to serve these little guys with six-inch skewers, so toothpicks won’t get lost in the pot like they most assuredly do! Make sure also to have a plate on the side so used skewers can be deposited there. Better to find them on the plate than between your couch cushions!
Two 16-ounce packages mini smoked sausages (Hillshire Farms is a reliable brand)
2 tablespoons canola or vegetable oil
1 medium onion, finely chopped
2 teaspoons ancho chile powder
1½ cups ketchup
One 8-ounce can tomato sauce
¼ cup molasses
2 tablespoons Worcestershire sauce
¼ cup honey
arrange the sausages in the insert of a 1½- to 3-quart slow cooker. Heat the oil in a small skillet over medium-high heat. Add the onion and chili powder and sauté until the onion is softened, about 3 minutes.
transfer the contents of the skillet to the slow-cooker insert. Add the ketchup, tomato sauce, molasses, Worcestershire, and honey and stir to blend. Cover and cook over low heat 2 to 3 hours, until the sausages are heated through.
serve the sausages from the cooker set on warm.
serves 6–8
Main-Course Entertaining
Main courses always shine in the slow cooker, and these are just a little more elegant than typical weeknight fare. Think of these as your go-to dishes when you want to impress someone without having to baby the dish along. Most of these dishes can be prepared the day before