20 whole chicken wings (about 4 pounds)
2 cups soy sauce
1/2 cup white wine or chicken broth
1/2 cup vegetable oil
2 to 3 garlic cloves, minced
2 tablespoons sugar
2 teaspoons ground ginger
Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 13-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, discarding the marinade.
Place chicken in a 5-qt. slow cooker; top with reserved sauce. Cover and cook on low for 31/2 to 4 hours or until chicken juices run clear.
Transfer wings to a serving dish; discard cooking juices. Yield: 18-20 servings.
Editor’s Note: 4 pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.
Taste of Home’s “Slow Cooker Classics”, 2006.