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    1.6 pt. Teriyaki Chicken Wings


    Source of Recipe


    jenny

    List of Ingredients




    3 pounds chicken wings -- about 16 wings
    1 large onion - chopped
    1 cup brown sugar
    1 cup low sodium soy sauce
    1/4 cup dry sherry -- or chicken broth
    2 teaspoons ground ginger
    2 cloves garlic - minced

    Recipe



    Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock-Pot Slow Cooker. 1.6 pt. per wing

    Per serving: 68 Calories (kcal); 3g Total Fat; 4g Protein; 5g Carbohydrate; 16mg Chol; 283mg Sodium 7I

 

 

 

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