Orange-Dijon Chicken Wings

ratherbeswimmin''s Note:

4 main dish servings or 10 appetizer servings.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 1814.36 g chicken wings, cut into joints, bony wing tips cut off (or 3 lb. chicken drumettes)
• 14.79 ml olive oil
• 3 shallots, finely chopped
• 118.29 ml orange marmalade
• 44.37 ml Dijon mustard
• 29.58 ml cider vinegar
• 9.85 ml Worcestershire sauce
• 14.79 ml firmly packed light brown sugar
• salt, to taste

Directions:

1. Coat slow cooker with cooking spray; rinse chicken wings, the pat dry.
2. Heat oil in a large skillet over med-high heat.
3. Brown the wings, in batches, for 3-5 minutes on each side; as the wings brown, transfer to the slow cooker.
4. Lower heat to medium; add more oil to skillet if necessary; add in shallots; stir/saute 3-4 minutes or until softened; stir in remaining ingredients.
5. Remove from heat and pour mixture over wings; stir the wings to coat evenly.
6. Cover and cook on HIGH for 1 1/2 to 2 hours.
7. If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce.