BY:lamby248
Orange-Dijon Chicken Wings

4 lbs chicken wings, cut into joints, bony wing tips cut off &
discarded; or 3 lbs chicken drumettes
1 tbsp olive oil, or more as needed
3 shallots, finely chopped
1/2 cup orange marmalade
3 tbsp Dijon mustard
2 tbsp cider vinegar
2 tsp Worcestershire sauce
1 tbsp firmly packed light brown sugar
Pinch of salt

Coat the slow cooker with nonstick cooking spray. Rinse and pat dry the wings.

Heat the oil in a large heavy skillet over medium-high heat. Brown the wings, 3-5 per side. As they brown, transfer to the cooker.

Lower the heat to medium, and if necessary, add 1-2 tsp more oil to the skillet. Add the shallots and cook, stirring, until softened, 3-4 minutes; stir in the remaining ingredients.

Remove from the heat and pour over the wings; stir the wings to coat evenly. Cover and cook on high for 1 1/2 - 2 hours. If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce. Serve hot or warm.

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