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
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.