Garlic and Lime Chicken Wings with Chipotle Mayonnaise

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   COOKER: Medium or large round or oval

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   SETTING AND COOK TIME: HIGH for 3 to 4 hours

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   Rinse the wings and pat dry.

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   To make the marinade, place the cumin seeds in a small skillet and toast over medium heat until golden and fragrant, shaking the pan to assure even toasting.

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   Remove from the skillet and crush in a mortar with a pestle.

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   Combine the crushed cumin seeds with the remaining marinade ingredients in a large shallow bowl and whisk to combine.

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   Add the wings, in a single layer if possible, so they sit in the marinade.

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   Cover and refrigerate for about 4 hours.

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   Coat the inside of the crock with nonstick cooking spray.

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    Heat a large, heavy skillet over medium-high heat.

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    Lift the chicken out of the marinade, reserving the marinade, and brown it nicely in the hot skillet, 3 to 5 minutes per side, in batches if necessary.

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    As the wings brown, transfer them to the slow cooker.

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    Pour over the reserved marinade.

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    Cover and cook on HIGH for 3 to 4 hours.

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    If possible, stir gently halfway through cooking with a wooden spoon, bringing the wings on the top to the bottom to coat with sauce.

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    To make the chipotle mayonnaise, combine all the ingredients in a small bowl and whisk until smooth, or pulse a few times in a food processor for a smoother sauce; cover and refrigerate until ready to serve.

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    Serve the wings hot or warm, with the chipotle mayonnaise for dipping.

* Per serving · 4 servings · Values may vary.