Wednesday, June 4, 2014

25 chicken drummies or 4 pounds
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons olive oil

Ingredients for the Marinade~
2 cups ketchup
1 cup pineapple juice
1/4 cup apple cider vinegar
8 tablespoons brown sugar
1/2 tablespoon black pepper
1/2 tablespoon dry mustard
2 teaspoon creole seasonings or seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon molasses
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce

Rinse the chicken and pat dry, place into a large bowl and coat with olive oil and spices, mix well and set aside. Mix all marinade ingredients together and reserve 1 cup and pour the remaining marinade over the chicken. Allow chicken to marinate in the refrigerator for at least 4 hours or overnight. Remove from the refrigerator, place chicken with marinade in a slow cooker and cook on high for 4 hours. Preheat over to broil. Transfer chicken wings from slow cooker to a baking pan, discard slow cooker juices, baste with the reserved marinade, broil for 5 minutes on each side, baste both sides of wings.


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