They don’t need to be Spanish tapas
just lots of little bites of different flavors shared by friends.
Sharing leads to commentary, “Do you like it?” “Which one do you prefer?” “This reminds me of…”
How fun is that?
I made my flat bread using the Italian Dinner Starter, my homemade hummus, and invented these Apricot Glazed Chicken Wings the day of. They turned out great and I love that they literally cooked themselves.
Here’s What You Need:
1.5lbs small chicken wings*
1/4 cup of all natural apricot preserves
1/4 low sodium soy sauce
1tsp of siracha
1 TBS of agave
1 TBS mirin (Asian sweet wine vinegar found near the soy sauce!)
Here’s What You Do:
Set the slow cooker to high and add in all the ingredients. Cook for 2 hours and then turn to low for 30 minutes. Take out the wings and pour the remaining sauce into a little sauce pan and heat to high and boil until the sauce thickens nicely. Pour over the wings and serve.
*Don’t have time for the slow cooker? Bake the chicken with the sauce over the top at 400 for 20 minutes. Toss and then bake for 15 minutes more. Disclaimer: I made the original recipe at night and didn’t take a picture. So, the above photos were a remake of this recipe that I did using larger chicken wings. I do prefer the small ones.
Check out this picture of my four year old eating the wings? No kid tip needed!
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