Mumbo Chicken:

• 4 pounds of chicken wings (I like to do 2 pounds of drummies & 2 pounds of wings)

• 1 (6 ounce) can tomato past

• ⅔ cup white sugar

• 1 cup pineapple juice

• 1 cup Cherry De-Lite Vinaigrette

• 1 lemon, juiced

• ¼ cup honey

• 2 tablespoons soy sauce

• 1 ½ tablespoons freshly grated ginger

• 1 teaspoon cayenne pepper

1. Place the chicken in a slow cooker.
2. In a saucepan over medium heat, add pineapple juice, lemon juice, and soy sauce, stirring often until it begins to bubble. 
3. Once liquids are warm, add sugar, honey, and Cherry De-Lite Vinaigrette, stir constantly until sugar has dissolved and the honey and vinaigrette are well mixed.
4. Turn the heat to low and stir in the tomato paste, ginger, and cayenne pepper (use smoked paprika if you prefer a milder flavor).
5. Stirring constantly, slow-simmer the sauce for about 10 minutes until all ingredients are fully mixed and the sauce begins to thicken.
6. Pour the sauce over your chicken in the slow cooker. Set the temperature to low and the timer for 3 to 4 hours or until the internal temp of the chicken reaches 165°.