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Marinated Chicken Wings
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |