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ASIAN SPICED CHICKEN WINGS Recipe

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This recipe for ASIAN SPICED CHICKEN WINGS, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
3 LBS CHICKEN WINGS
CUP SOY SAUCE
DARK BROWN SUGAR, PACKED
CUP KETCHUP
1 T DRY SHERRY
2 TSP FRESH GINGER, MINCED
2 CLOVES GARLIC, MINCED
HOISIN SAUCE
1 T FRESH LIME JUICE

Directions:
Directions:
PAT THECHICKEN WINGS WITH PAPER TOWELS UNTIL DRY. BROIL THE CHICKEN WINGS 10 MIN OR UNTIL BROWNED. TRANSFER THE CHICKEN WINGS TO THE CROCK POT. IN ASMALL BOWL COMBINE THE SOY SAUCE, BROWN SUGAR, KETCHUP, SHERRY, GINGER AND GARLIC. DRIZZLE OVER WINGS AND TOSS TO COAT. COVER; COOK ON LOW 5 -6 HOURS OR ON HIGH 2 - 3 HOURS.REMOVE WINGS FROM THE CROCKPOT. RESERVE CUP OF THE JUICES AND DICARD THE REMAINING. COMBINE THE RESERVED JUICE WITH THE HOISON SAUCE AND LIME JUICE. STIR TO BLEND AND DRIZZLE THE SAUCE OVER THE WINGS.

 

 

 

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