Ingredients
3 pounds chicken wings1 cup all-purpose flour2 cups peach preserves1/4 cup chicken broth1/4 cup white vinegar1 tablespoon soy sauce2 to 3 serrano peppers, finely chopped2 shallots, finely chopped1 garlic clove, minced1/2 teaspoon saltMinced chives, ranch dip, optional
Preparation
Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray.
In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.
