Mahogany Wings for the Crock Pot

Pat Duran

By
@kitchenChatter

This recipe from Campbell's Kitchen looks so delicious- I wanted to share with you all ..maybe try it for the next game.
*Marinate over night is best.


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Comments:

Serves:

18

Prep:

30 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

6 lb
chicken wings (about 36 wings)
10 1/2 oz
can campbell's condensed beef broth
2 bunch
green onions, chopped
1 c
soy sauce
1 c
plum sauce or hoisin sauce
6 clove
garlic, minced
1/2 c
light molasses or honey
1/4 c
cider vinegar
3 Tbsp
cornstarch

Directions Step-By-Step

1
Cut off the chicken wing tip ends and discard(or save and freeze -to make broth for soup).
Cut the chicken wings in half at the joint.
2
Stir the broth, onions, soy sauce, plum sauce. garlic, molasses and vinegar in a large glass bow(no metal). Add the chicken and stir to coat. Cover and refrigerate for 6 hours- best overnight.
3
Stir 1/2 cup of the marinade and the cornstarch in a small cup. Add the cornstarch and chicken mixture to the crock pot. Cover and cook on HIGH for 4 to 5 hours. or until the chicken is cooked through.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Caribbean
Other Tag: Quick & Easy