16 Chicken wings
4 tablespoons Wine or balsamic vinegar
1 cup Apricot preserves
2 tablespoons Peanut butter (optional)
1 cup Ketchup
4 tablespoons Horseradish
1 cup Sweet onion, finely chopped
1 teaspoon Hot sauce (optional)
Pat the chicken wings dry and place then in the slow cooker/Crock Pot. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour. Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.