I’ve made these nicely flavored chicken wings many times for get-togethers. They’re so moist and tender. I always get compliments and requests for the recipe.
—JANIE BOTTING SULTAN, WA
PREP: 5 MIN. + MARINATING • COOK: 3 HOURS • MAKES: 20 SERVINGS
20 whole 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
1. Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk the remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.
2. Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.
NOTE To brown wings before serving, preheat broiler. Using tongs, remove wings from slow cooker to a foil-lined baking sheet. Broil 3-4 in. from heat for 3-5 minutes or until lightly browned.