Low Carb Thai Chicken Wings - Slow Cooker

3 lbs chicken wings (halves)
1/2 cup good salsa
2 Tbsp natural peanut butter
1 Tbsp fresh lime juice
2 tsp soy sauce
2 tsp grated fresh ginger root
dipping sauce:
1/4 cup natural peanut butter
3 Tbsp soy sauce
3 Tbsp water
1 garlic clove, grated

Put chicken wings in slow cooker.

In a bowl, whisk together the next 5 ingredients, then pour over the chicken wings in the slow cooker, stirring to coat chicken evenly.

Set the slow cooker to LOW, cover, and cook for 6 hours.

To prepare dipping sauce, put remaining ingredients in saucepan over low heat, whisk to combine. Heat, whisking, over low heat until mixture gets hot and bubbly and smooth.

Remove sauce from heat and let cool slightly before serving. The sauce will thicken a little as it cools and you will need to stir it before serving as it will separate as it sits.

Use tongs to remove chicken wings from the slow cooker when they are done cooking, leaving what's left of the cooking sauce behind.

Serve wings with dipping sauce you made in saucepan.

You can round this dinner out with some shredded cabbage stir-fried until just crispy tender and served alongside with some of the dipping sauce drizzled over.

Yields about 24 to 36 appetizers or will feed 4 to 6 a full meal.