Slow-Cooker Thai Chicken Wings

• 3 lb. chicken wings, split at joints, tips removed
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 1/4 cup plus 2 Tbsp. creamy peanut butter, divided
• 1 Tbsp. lime juice
• 3 Tbsp. plus 2 tsp. lite soy sauce, divided
• 2 tsp. grated gingerroot
• 1/4 cup sugar
• 3 Tbsp. water
• 2 cloves garlic, minced

1. Place wings in slow cooker sprayed with cooking spray.
2. Combine salsa, 2 Tbsp.
3. peanut butter, lime juice, 2 tsp.
4. soy sauce and ginger.
5. Pour over wings; toss until wings are evenly coated with salsa mixture.
6. Cover with lid.
7. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
8. Cook sugar, water, garlic, and remaining peanut butter and soy sauce in saucepan on medium-low heat 3 to 5 min.
9. or until heated through, stirring occasionally.
10. Remove wings from slow cooker; discard cooking liquid.
11. Return wings to slow cooker.
12. Add peanut butter sauce; stir to evenly coat wings.
13. Keep warm on LOW for up to 2 hours.

chicken, taco, peanut butter, lime juice, soy sauce, gingerroot, sugar, water, garlic

Taken from www.kraftrecipes.com/recipes/slow-cooker-thai-chicken-wings-189623.aspx (may not work)