Marinated Chicken Wings
- Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. Add enough BBQ sauce to coat the chicken; seal bag and turn to coat. Refrigerate overnight.
- Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate. Yield: 20 servings.
Note: To brown wings before serving, preheat broiler. Using tongs, remove wings from slow cooker to a foil-lined baking sheet. Broil 3-4 in heat for 3-5 minutes or until lightly browned.