3 pounds chicken wings
1 cup prepared barbecue sauce
1 (18-ounce) jar apricot preserve
1 teaspoon dry mustard powder
1 tablespoon Tabasco sauce
Use a 6-quart slow cooker. Spread the wings out on a large cookie sheet and bake in the oven for about 10 minutes at 400 degrees. This browns the skin nicely.
Put the hot wings into your cooker. In a mixing bowl, combine the barbecue sauce, apricot preserve, dry mustard, and Tabasco sauce. Pour over top of the chicken.
Cover and cook on low for 5 hours, or until the chicken is cooked through but still attached to the bone.
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