|Photo courtesy of the Cooking Corner.|
At a recent family dinner, our son came up with this modified recipe for chicken wings. He used Sriracha to avoid the vinegar wang and chicken breasts chunks instead of wings so that bones weren't an issue.
These little bites were tender and moist with just a little heat on the back side, but it wasn't over powering or long lasting. The slow cooker keeps them moist and enriches the flavor. This was an excellent appetizer and would also be good in a taco or stir-fry.
|Staying warm with sauce, just out of oven.|
2 pkg. boneless, skinless chicken breast tenders, cut in 4 pieces
3/4 cup Sriracha sauce
3/4 cup honey
2 T. butter
1/4 cup lime juice
Preheat oven to 350. Spray coat and line a small cookie sheet. Sit spray coated rack on cookie sheet.
In slow cooker combine everything except chicken. Stir well to combine.
Add chicken chunks and stir to coat and combine thoroughly.
Cook on low 6-8 hours to combine flavors.
Spread chicken on a spray coated baking pan and place under broiler for 2-3 minutes to just crisp edges and caramelize.
Serve warm with toothpick on a plate.
Offer remaining sauce as a side dip.