Jerked Chicken Wings
Makes 12 servings
2 1⁄2 pounds chicken drumettes
1 tablespoon salt-free chicken seasoning
1 cup Heinz® Chili Sauce
1⁄2 cup pineapple juice
1⁄4 cup packed light brown sugar 1 tablespoon Jamaican jerk seasoning
1 habanero chile, seeded and diced
1. Position rack 6 inches from heat and preheat broiler. Line a heavy- duty baking sheet with foil.
2. Season drumettes with chicken seasoning and place on baking sheet. Broil for 8 to 10 minutes, turning once.
3. In a large bowl, combine chili sauce, pineapple juice, brown sugar, jerk seasoning, and chile. Using tongs, coat browned drumettes several at a time with sauce. Repeat until all drumettes are well coated. Place in a 5-quart slow cooker. Pour
food cocktail time remaining sauce over drumettes.
4. Cover and cook on HIGH for 2 1⁄2 to 3 1⁄2 hours. Remove drumettes from slow cooker and tent with foil to keep warm. Strain and defat the cooking liquid. Serve as sauce on the side.
TIP: When working with habanero chiles, take extra precautions not to touch your eyes while handling these incendiary peppers. Wash hands frequently, or put on rubber gloves before chopping them.