Ingredients
5 pounds chicken wings (about 25 wings)1 bottle (12 ounces) chili sauce1/4 cup lemon juice1/4 cup molasses2 tablespoons Worcestershire sauce6 garlic cloves, minced1 tablespoon chili powder1 tablespoon salsa1 teaspoon garlic salt3 drops hot pepper sauceOptional: Ranch salad dressing and dill pickle slices
Preparation
Cut chicken wings into 3 sections; discard wing tips. Place wings in a 5-qt. slow cooker.
In a small bowl, combine the next 9 ingredients; pour over chicken. Stir to coat. Cook, covered, on low 3-4 hours or until chicken is tender.
To serve, remove wings to a 15x10x1-in. pan; arrange in a single layer. Preheat broiler.
Transfer cooking juices to a skillet; skim fat. Bring juices to a boil; cook until mixture is reduced by half, 15-20 minutes, stirring occasionally.
Meanwhile, broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. If desired, serve with ranch dressing and pickles.
