Created by: QueenBea
Created on April 15, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, New Years, Summer, Valentine's Day, Winter, Broil, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Wine, Wings, Kosher Meat (more)
Asian Chicken Wings - Crock-Pot
"These are tasty, moist wings and so easy to put together."
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Prep Time: 15mPT15M
Cook Time: 6hPT6H
Another winner! Love having supper ready to go after a long day. I didn't have enough wings so split some drumsticks to add along with the wings which worked really well. I thought these might be too sweet but the ingredients came together to make.... Read more
- 2 pounds chicken wings (split and tips removed, 16 wings)
- 1 cup yellow onion, chopped
- 1 cup soy sauce
- 3/4 cup light brown sugar, packed
- 1/4 cup dry cooking sherry
- 2 tablespoons gingerroot, grated
- 2 garlic cloves, minced
- Chopped fresh chives, or green onion finely chopped
What You Will Need
No special items needed.
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.
Optional: You can broil the wings if you like a crispy skin on them but it is not necessary, it doesn't change how they taste.
Sprinkle with chives or green onion before serving.
- Serving Size: 1 (756.1 g)
- Calories 1062.6
- Total Fat - 37 g
- Saturated Fat - 7 g
- Cholesterol - 1088.6 mg
- Sodium - 8228.8 mg
- Total Carbohydrate - 92.8 g
- Dietary Fiber - 2 g
- Sugars - 79.8 g
- Protein - 89.3 g
- Calcium - 94.4 mg
- Iron - 12 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.2 mg