I have actually made these nicely flavored chicken wings many times for get-togethers. They’re so wet and tender– I always get great deals of compliments and many requests for the recipe.– Janie Botting, Sultan, Washington.
Components
- 20 chicken wings (about 4 pounds)
- 1 cup reduced-sodium soy sauce
- 1/4 cup white wine or reduced-sodium chicken broth
- 1/4 cup canola oil
- 3 tablespoons sugar
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
Directions
- Cut chicken wings into three sections; discard wing tips. Location in a big resealable plastic bag. In a little bowl, blend remaining ingredients until combined. Add to chicken; seal bag and turn to coat. Cool overnight.
- Transfer chicken and marinade to a 5-qt. sluggish cooker. Prepare, covered, on low 3-4 hours or up until chicken hurts. Utilizing tongs, eliminate wings to a serving plate.
Editor’s Note
Uncooked chicken wing areas (wingettes) might be replaced for whole chicken wings.
This dish was prepared with the very first and second areas of the chicken wings.
Nutrition Realities
1 chicken wing: 103 calories, 7g fat (2g hydrogenated fat), 23 mg cholesterol, 265 mg sodium, 1g carb (1g sugars, 0 fiber), 8g protein.