marinated chicken wings

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Servs: 18  Prep: 5m  Cook: 210m  

"'I've made these nicely flavored chicken wings many times for get-togethers,' writes Janie Botting of Sultan, Washington. 'They're so moist and tender...I always get lots of compliments and many requests for the recipe.'"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 teaspoons ground ginger 2 teaspoons ground ginger
•   20 whole chicken wings* 20 whole chicken wings*
•   2 cloves garlic cloves, minced 2 cloves garlic cloves, minced
•   1/2 cup white wine or chicken broth 1/2 cup white wine or chicken broth
•   2 tablespoons sugar 2 tablespoons sugar
•   2 cups soy sauce 2 cups soy sauce
•   1/2 cup vegetable oil 1/2 cup vegetable oil

Instructions

1. 1. 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 of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade. Place chicken in a 5-qt. slow cooker; top with reserved 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.

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