The secret to deliciously sticky chicken wing nibbles. Smother them in maple syrup, cook them low and slow in your crockpot for tender meat, then finish them off under the grill to achieve that perfect chargrilled look and flavour.
2h 20m cook
- 148ml bottle of Frank’s hot sauce
125ml (1/2 cup) maple syrup
1 tsp Italian herbs
1 tsp ground coriander
1 tsp smoked paprika
1.5 kg chicken wing nibbles
5 Method / Steps
Spray a 4.5 litre (18-cup) slow cooker with oil.
Place the hot sauce, maple syrup, butter, herbs, coriander and paprika in a medium frying pan and bring to a boil over high heat.
Place the chicken nibbles in the slow cooker. Pour over the sauce. Cook on HIGH for 2 hours (or LOW for 4 hours), turning chicken halfway through, or until chicken is tender. Use a slotted spoon to transfer the chicken, skin-side up, to a foil-lined baking tray.
Skim the excess fat from the sauce in the cooker. Pour sauce into a medium frying pan and bring to a boil over high heat. Boil for 7 minutes or until sauce thickens and is reduced by two-thirds. Set aside.
Preheat grill to high. Brush the sauce over the chicken. Grill for 5 minutes or until starting to char. Serve.
source – cooking365.co.za