Wings

5 pounds whole Chicken Wings
1 bottle (12 ounces) chili Sauce
1/4 cup Lemon Juice
1/4 cup Honey
2 Tablespoons Worcestershire sauce
6 Garlic cloves, minced
1 heaping Tablespoon Chili Powder
1/4 cup Salsa
1 teaspoon Garlic salt
3 Tablespoons Frank’s Red Hot Sauce
2 Tablespoons Cornstarch

Cut chicken wings into three sections; discard wing tips.

Place the wings in a 5-qt. slow cooker.

In a bowl, combine chili sauce, lemone juice, honey, worcestershire sauce, garlic, chili powder, salsa, garlic salt, and Frank’s red hot sauce; pour over chicken. Stir to coat.

Cover and cook on high for one hour and on low for 7 hours or until chicken is tender.

Using a chinese strainer or slotted spoon remove chicken from slow cooker to a serving bowl, leaving behind all juice.

Transfer juice to a saucepan.  Measure 1/4 cup of juices and mix juice and cornstarch together.

Bring juice to a boil and slowly stir in cornstarch mixture. Keep stirring constantly till reaches desired thickness.

Remove from heat and use as a dipping sauce for wings.

Note:  I priced this on DaleLiciousFood with Mashed Potatoes and Crescent Rolls.  The cost with everything is $21.05 or $3.01/serving.  The cost as is is $14.89 or $2.13/serving.