INGREDIENTS:

• 125ml (1/2 cup) maple syrup
• 20g butter
• 1 tsp Italian herbs
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1.5 kg chicken wing nibbles

DIRECTIONS

1. Spray a 4.5 liter (18-cup) slow cooker with oil.
2. Place the hot sauce, maple syrup, butter, herbs, coriander, and paprika in a medium frying pan and bring to a boil over high heat.
3. Place the chicken nibbles in the slow cooker. Pour over the sauce. Cook on HIGH for 2 hours (or LOW for 4 hours), turning chicken halfway through, or until chicken is tender. Use a slotted spoon to transfer the chicken, skin-side up, to a foil-lined baking tray.
4. Skim the excess fat from the sauce in the cooker. Pour sauce into a medium frying pan and bring to a boil over high heat. Boil for 7 minutes or until sauce thickens and is reduced by two-thirds. Set aside.
5. Preheat the grill to high. Brush the sauce over the chicken. Grill for 5 minutes or until starting to char. Serve.