Peachy Serrano Pepper Wings

• 3 pounds chicken wings
• 1 cup all-purpose flour
• 2 cups peach preserves
• 1/4 cup chicken broth
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 2 to 3 serrano peppers, finely chopped
• 2 shallots, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon salt
• Minced chives, ranch dip, optional

1. Using a sharp knife, cut through the two chicken wing joints; remove and discard wing tips. Place remaining wing pieces in a large resealable plastic bag. Add flour; seal and shake to coat. Transfer chicken to a 4- or 5-qt. slow cooker coated with cooking spray.
2. In medium bowl, combine remaining ingredients; pour over chicken. Cook, covered, on low until chicken juices run clear, 4-5 hours. If desired, top with chives and serve with ranch dip.

chicken, flour, preserves, chicken broth, white vinegar, soy sauce, serrano peppers, shallots, garlic, salt, chives

Taken from www.tasteofhome.com/recipes/peachy-serrano-pepper-wings/ (may not work)