Chicken Wings with Spicy Chili Sauce

Ingredients

• 10 servings celery stalks 
• 2.5 pounds chicken wings ( 13 wings)
• 0.5 cup sriracha with tuong ot toi)
• 2 tablespoons dijon mustard 
• 0.8 cup maple syrup 
• 1 small onion diced
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• slow cooker
• broiler pan

Directions

1. Cut off wingtips, and discard; cut wings in half at joint.
2. Combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate.
3. Pour remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate 8 hours, turning bag occasionally.
4. Remove chicken from marinade; discard marinade.
5. Place chicken, skin sides up, on a lightly greased rack in a broiler pan. Broil, 3 inches from heat, 8 minutes or until browned.
6. Place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours.
7. Serve with reserved 3/4 cup marinade and celery sticks.
8. Spicy!: The spiciness of this appetizer varies depending on the brand of chili garlic sauce used.