Cranberry-Barbecue Chicken Wings

3 pounds (about 27 wings) chicken wings
Salt and black pepper
1 jar (12 ounces cranberry-orange relish
½ cup barbecue sauce
2 tablespoon quick-cooking tapioca
1 tablespoon prepared mustard

1. Preheat broiler. Cut off chicken wing tips; discard. Cut each wing in half at joint. Place chicken on rack in broiler pan; season with salt pepper.
2. Broil 4 to 5 inches from heat 10 to 12 minutes or until browned turning once. Transfer chicken to CROCK-POT slow cooker.
3. Stir relish, barbecue sauce, tapioca and mustard in small bowl. Pour over chicken. Cover; cook on LOW 4 to 5 hours.

MAKES ABOUT 16 APPETIZER SERVINGS OR 4 MAIN-DISH SERVINGS

For a meal: Serve one fourth of wings with rice for a main dish.