The original version of this recipe, from the nice folk at Kraft foods, called for using chicken wings, and suggested it as a perfect party food.
Let me just say this about that…
The wings were very good, but also wicked messy and not something I want to pass around to a throng of folk wandering and chatting and drinking and such.
Then, my husband had a great idea…
“Why not use another cut of chicken and serve it as a main course, mebbe with rice?”.
And that is what I did.
And it was very good.
•2-1/2 lb chicken thighs, bone-in
•1 onion, sliced
•1-1/2 cup barbecue sauce
•3/8 cup orange juice
•3 tbsp honey
•2 tbsp Sherry Peppers Sauce*
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: I used bone-in thighs, because that is what we prefer; if you’d rather boneless, or breasts, go for it – it is your kitchen, after all.
Stir the barbecue sauce together with the orange juice, honey, and Sherry Peppers Sauce in a slow cooker, then add the chopped onion and the chicken pieces.
Cover and cook on high for three hours, or on low for six hours.
Full Disclosure: I was a bit late getting these started, and so popped the crock in a 400º oven for the last 30 minutes or so, giving me some nicely blackened edges.
Nice chicken, and most certainly better than using wings.