Sunday 30 March 2014

Asian Chicken Wings -Crock-Pot

These are tasty, moist wings and so easy to put together. 

16 chicken wings split and tips removed
1 cup chopped onion
1 cup VH reduced sodium soy sauce
3/4 cup light brown sugar, packed
1/4 cup dry cooking sherry
2 tablespoons fresh ginger, grated
2 cloves garlic, minced
Chopped fresh chives or scallion greens

Preheat broiler.
Broil wings about 5 minutes per side.
Transfer to crock-pot.
Combine onion, soy sauce, brown sugar, sherry, ginger and garlic in large bowl.
Add to crock-pot; stir to blend well.
Cover and cook on low for 8 hours or on high for 4 hours.
Remove the wings from the crock-pot. If you want the skin crispy you can place the cooked wings on a baking sheets and broil them on the top rack of the oven for a few minutes, it doesn't change the flavour of the wings.
Sprinkle with chives or scallion greens before serving. 


  1. Another one of your delicious wings!...these came out so tender they were falling off the bone...I cooked them on high for 1 hour and turned the crock pot to low for 3 hours...I think my wings were on the small side...but really if I had cooked them for 4 hours on high you wouldn't have been able to tell they were wings...the flavor was full of Asian yumminess...made for "For Your Consideration" tag game...TeresaS


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