MARINATED CHICKEN WINGS
20 whole chicken wings
2 cups soy sauce
½ cup white wine or chicken broth
½ cup vegetable oil
2 cloves garlic, minced
2 Tbsp. sugar
2 tsp. ground ginger
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 12-in.x 9-in, x 2-in. baking dish. In a bowl, combine remaining ingredients; mix well. Pour half the sauce over chicken; turn to coat. Seal or cover t5he chicken and remaining sauce; refrigerate over night. Drain chicken, discard the marinade. Place chicken in a 5-qt. slow cooker, top with reserve 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 servings.
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