Sweet wings broiled then cooked in a slow cooker with teriyaki sauce.
|Salt and Pepper
|Ginger Root, grated
|Brown Sugar, packed
If your Chicken Wings are whole, see Notes. Rinse the wings under cold water, drain and pat dry with paper towels. Lightly Salt and Pepper the wings and place on a lightly oiled broiler pan.
Broil about 4 inches from the heat for about 13 minutes on one side, then 7 minutes on the other, or until chicken wings are nicely browned and skin appears dried and crispy.
While the wings are broiling, chop the Onion, mince the Garlic and grate and measure the Ginger Root. Combine those with the Soy Sauce, Brown Sugar and Dry Sherry.
Transfer the broiled chicken wings to a slow cooker. Drizzle the sauce over the wings. Cover and cook on low for 2 to 3 hours.
Serve directly from the slow cooker, keeping temperature on warm or low.
If you buy whole chicken wings, buy 25% more in weight, discard the tip of each and separate the remaining two sections.
You can substitute 2 teaspoons of ground Ginger for the fresh Ginger Root.
You can hasten the cooking by substituting 2 units of time on low for one unit of time on high.
The Nutrition Facts are inaccurate as they include all the sauce and fat from the wings but as you will see most of both are left in the broiler pan and slow cooker.
Serve with lots of napkins and offer wet wipes once they are all gone.
Source: My variation of southernfood.about.com
Yield: 27 wings
Nutrition Facts per Serving:
13g Fat (39.6% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
2 Lean Meat
1 1/2 Fat
1 1/2 Other Carbohydrates.
Copyright 2006-2024 by Keith Langeneckert. All rights reserved.