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CHICKEN WINGS IN TERIYAKI SAUCE




List of Ingredients



• 3 LBS CHICKEN WINGS ( 16 WINGS)
  
• 1 LARAGE ONION, CHOPPED
  
• 1 CUP SOY SAUCE
  
• 1 CUP BROWN SUGAR
  
• 2 TEASPOONS GROUND GINGER
  
• 2 CLOVES GARLIC, MINCED
  
• 1/4 CUP DRY COOKING SHERRY
  
• COOK AT:
  
• LOW: 5 TO 6 HOURS
  
• HIGH: 2 TO 3 HOURS
  






Instructions



1. 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" FROM THE HEAT FOR 20 MINUTES, 10 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS BROWN. TRANSFER CHICKEN TO CROCKPOT.
   
2. MIX TOGETHER ONION, SOY SAUCE, BROWN SUGAR, GINGER, GARLIC AND COOKING SHERRY IN BOWL. POUR OVER CHICKEN WINGS. COVER AND COOK TO DESIRED HEAT. STIR CHICKEN WINGS ONCE TO ENSURE WINGS ARE EVENLY COATED WITH SAUCE. SET AT LOW FOR SERVING.
   
3. 32 APPETIZERS