1Preheat oven to 425°F.
2Melt 2 Tbsp of butter on sheet pan.
3Toss wings in butter and place on single layer on pan.
4Bake for 30 minutes.
5Mix contents of pouch with water in saucepan.
6Heat sauce on stove top over medium high heat, whisk until thick and bubbly.
7Remove from heat and whisk in remaining butter and white distilled vinegar.
8Toss wings with ¼ cup of sauce in bowl.
9Return wings to pan and bake an additional 15 minutes or until crispy.
10Toss wings in remaining sauce and serve.
1Mix contents of pouch with water until completely combined.
2Place 2 lbs of boneless, skinless chicken breasts* in slow cooker; pour sauce over.
3Cover and cook on low 8 hours (or high for 4 hours).
4Add butter and vinegar to slow cooker, stir until well combined.
5Shred and serve.
1Follow recipe above, reducing water to ¼ cup.
2Cook for 10 minutes, or as directed by pressure cooker manufacturer.
3Shred and serve.
USDA Organic, Certified Organic By QAI
No Artificial Colors
No Artificial Flavors