Asian Chicken Wings - Crock-Pot
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
"These are tasty, moist wings and so easy to put together."
- 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
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.
Tips & Variations
No special items needed.