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Marinated Chicken Wings

20 whole chicken wings (about 4 pounds)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2 to 3 garlic cloves, minced
2 tablespoons sugar
2 teaspoons ground ginger

Cut chicken wings into three sections; discard wing tips. In a large
bowl, combine remaining ingredients. Pour half the sauce into a large
resealable plastic bag. Add wings, seal and toss to coat. Refrigerate
overnight. Cover and refrigerate remaining marinade. Drain and
discard the marinade. Place chicken in a 5-qt. slow cooker; top with

Printed from tasteofhome.com Nov 19, 2008

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Marinated Chicken Wings cont.

reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until
chicken juices run clear. Transfer wings to a serving dish; discard
cooking juices.

Yield: 18-20 servings.