2 1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1 cup milk
3 tablespoons brown sugar
1 egg
1 egg yolk
1 teaspoon salt
1 (4 ounce) can chicken wing sauce
1/2 cup chopped celery
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
2 pita breads, with sides cut open
15 oz. jett sauce
In a large skillet, dissolve 2 1/2 cups bread flour in 1 cup water. In a separate small pan, combine 1 tablespoon brown sugar and 1 egg. Stir until well blended. Stir celery and lemon zest into brown flour; blend well. Spread over chicken strips.
Place bottom of a slow cooker pan on bottom rack of oven. Fill with beer, ice cubes, water and chicken sauce. Place on top rack of oven.
Cover, and turn to hot(er) side. Continue cooking for 15 minutes; turn once more for 10 minutes per side. Cover and cook on low setting for 8 to 10 minutes per side.