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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

ASIAN SPICED CHICKEN WINGS Recipe

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This recipe for ASIAN SPICED CHICKEN WINGS 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 LBS CHICKEN WINGS
½ CUP SOY SAUCE
½ DARK BROWN SUGAR, PACKED
¼ CUP KETCHUP
1 T DRY SHERRY
2 TSP FRESH GINGER, MINCED
2 CLOVES GARLIC, MINCED
¼ HOISIN SAUCE
1 T FRESH LIME JUICE
Directions:
Directions:
PAT THE CHICKEN 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 ¼ 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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