- 16
- 20 mins
- 20 mins
Ingredients
- 16 chicken wings (about 3 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup tamarind paste
- 1/4 cup red wine vinegar
- 3 tablespoons packed brown sugar
- 1 teaspoon finely shredded orange peel
- 2 tablespoons orange juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- Sliced green onions
Preparation
Step 1
Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 32 pieces. Place the chicken wing pieces on the unheated rack of a broiler pan. Sprinkle with salt and pepper. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until the chicken is brown, turning once. Place chicken in a 3-1/2- or 4-quart slow cooker.
In a medium bowl whisk together tamarind paste, vinegar, brown sugar, orange peel, orange juice, Worcestershire sauce, mustard, garlic, and crushed red pepper. Pour mixture over chicken in slow cooker; toss to coat.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
To serve, place chicken on a platter. Spoon cooking juices over chicken. Sprinkle with green onions.