Thai Chicken Wings With Peanut Sauce

[ButterSticks]

24 chicken wing drummetts (about 2 1/4 pounds)
(I used 4 chicken bottoms/quarters)
1/2 cup bottled Salsa
2 tablespoons creamy peanut butter
1 tablespoon lime juice (I used lemon juice)
2 teaspoons soy sauce
2 teaspoons grated fresh ginger
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce (I found 3 tablespoons. soy sauce to be to salty, and only use 2 tablespoons.)
3 Tablespoons water
2 cloves garlic, minced

Place chicken in a 3 1/2 to 4 quart slow cooker. Combine salsa, 2 tablespoons. peanut butter, lime juice, 2 tablespoons. soy sauce, and ginger. Pour over chicken wings. Toss to coat.
(I used chicken bottoms, so I just poured it onto the chicken pieces.)

Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.

Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar, 1/4 cup creamy peanut butter, 3 tablespoons. soy sauce, water, and garlic. Heat over medium - low heat, until sugar is dissolved and mixture is smooth; set aside (mixture will thicken as it cools).

Drain chicken, discarding cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep chicken warm in a covered cooker on low heat setting for up to 2 hours.