" A nice combination of sweet and spicy! "

Ingredients:
 
  3 pounds chicken wings
  2 (10 ounce) jar E. Waldo Ward Apricot-Pineapple Preserves
  1 (1.25 ounce) packet chipotle taco seasoning
  1/4 cup ketchup
  1 jalapeno, finely diced
 

Directions:

1 Light broiler. Line a baking shee with aluminum foil; set aside. Rinse wings with cold water ad pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8-10 minutes while preparing sauce.

2 Place wings in a 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.