Ingredients

• 24  chicken wing drummettes (about 2-1/4 pounds)
• 1/2  cup bottled salsa
• 2  tablespoons creamy peanut butter
• 1  tablespoon lime juice
• 2  teaspoons soy sauce
• 2  teaspoons grated fresh ginger
• 1/4  cup no-calorie, heat-stable, granular sugar substitute (Splenda)
• 1/4  cup creamy peanut butter
• 3  tablespoons soy sauce
• 3  tablespoons water
• 2  cloves garlic, minced

Directions

1. Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

4. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).