Sunday 30 March 2014

Asian Chicken Wings -Crock-Pot

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


INGREDIENTS
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

DIRECTIONS
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. 

2 comments:

  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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