Chicken Wings Five Ways

1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces; sprinkle with salt and pepper. In a 3 1/2- or 4-qt. slow cooker combine wing pieces and broth. Cover and cook on low 4 to 5 hours or high 2 to 2-1/2 hours, stirring once halfway through.

2. Preheat broiler. Line a 15x10-inch baking pan with foil. Using tongs or a slotted spoon, transfer wings to prepared baking pan; discard cooking liquid. Broil wings 4 to 5 inches from heat 8 minutes, turning once halfway through. Toss with one-fourth of the Asian Sauce. Broil 3 to 5 minutes more or until sauce is thickened and wings are lightly browned.

3. Toss wings with another one-fourth of the sauce. Sprinkle with green onions and sesame seeds. Serve with remaining sauce.

Asian Sauce

In a small bowl combine 1/2 cup hoisin sauce, 1/4 cup reduced-sodium soy sauce, 2 Tbsp. rice vinegar, and 2 tsp. sriracha sauce.

Chicken Wings with Honey-Mustard Sauce

For sauce, in a small bowl combine 1/2 cup each coarse ground mustard and honey. Prepare recipe as directed, except substitute Honey-Mustard Sauce for the Asian Sauce; omit green onions and sesame seeds.Per Serving: 258 calories, 15 g protein, 12 g carbohydrate, 17 g total fat (5 g sat. fat), 60 mg cholesterol, 0 g fiber, 11 g total sugar, 2% Vitamin A, 0% Vitamin C, 228 mg sodium, 1% calcium, 5% iron

Chicken Wings with Apricot-Lime Sauce

For sauce, in a small bowl combine 3/4 cup apricot preserves, 2 Tbsp. cider vinegar, 4 tsp. reduced-sodium soy sauce, and 2 tsp. lime zest. Prepare recipe as directed, except substitute Apricot-Lime Sauce for the Asian Sauce; omit green onions and sesame seeds.Per Serving: 266 calories, 15 g protein, 13 g carbohydrate, 17 g total fat (5 g sat. fat), 60 mg cholesterol, 0 g fiber, 9 g total sugar, 3% Vitamin A, 2% Vitamin C, 167 mg sodium, 1% calcium, 5% iron

Chicken Wings with Buffalo-Ranch Sauce

For sauce, in a small bowl combine 1/2 cup sour cream, 1/3 cup buttermilk, 1/4 cup bottled hot pepper sauce, 2 Tbsp. snipped fresh chives, 4 tsp. snipped fresh dill, and 3 cloves garlic, minced. Prepare recipe as directed, except substitute Buffalo-Ranch Sauce for the Asian Sauce; omit green onions and sesame seeds.Per Serving: 236 calories, 16 g protein, 1 g carbohydrate, 18 g total fat (6 g sat. fat), 66 mg cholesterol, 0 g fiber, 1 g total sugar, 4% Vitamin A, 1% Vitamin C, 297 mg sodium, 2% calcium, 5% iron

Chicken Wings with Smoky Barbecue Sauce

In a small bowl combine 1/2 cup ketchup,1/4 cup mango chutney, 2 Tbsp. each packed brown sugar and Worchestershire sauce, 4 tsp. white vinegar, and 1/2 to 1 Tbsp. canned chipotle pepper, finely chopped. Prepare recipe as directed, except substitute Smoky Barbecue Sauce for the Asian Sauce; omit green onions and sesame seeds.Per Serving: 258 calories, 15 g protein, 10 g carbohydrate, 17 g total fat (5 g sat. fat), 60 mg cholesterol, 0 g fiber, 8 g total sugar, 3% Vitamin A, 1% Vitamin C, 280 mg sodium, 1% calcium, 6% iron

Pressure Cooker

Prepare chicken wings as directed. In a 6-qt. electric or stove-top pressure cooker combine wing pieces and broth. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat.
For electric and stove-top models, carefully open steam vent to release pressure quickly. Open lid carefully. Continue as directed in Step 2.