Sauces for Chicken Wings

Buffalo Ranch Sauce:

1/2 c. sour cream

1/3 c. buttermilk

1/4 c. hot pepper sauce

2 T. chopped fresh chives

4 t. chopped fresh dill

3 cloves garlic, minced 

Honey-Mustard Sauce:

1/2 c. coarsely ground mustard

1/2 c. honey

Smoky Barbecue Sauce:

1/2 c. ketchip

1/4 c. mango chutney

2 T. packed brown sugar

2 T. Worcestershire sauce

4 t. white vinegar

1 canned chipotle pepper, finely chopped

Apricot-Lime Sauce:

3/4 c. apricot preserves

2 T. cider vinegar

4 t. reduced-sodium soy sauce

2 t. lime zest

Mix together sauce ingredients and toss with cooked chicken wings.

Makes enough for 12 wings.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 6.