Slow-Simmered Wings with Sherry Glaze/Publix Grape

Julie Madawi

By
@Julie_Madawi

This is a recipe from the Fall 2013 Publix Grape magazine. Since they do not publish these recipes but in the magazine, I post the recipes that appeal to me.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 1/2 lb
chicken wings
1 c
plum sauce, bottled (check asian section)
2 Tbsp
soy sauce
2 Tbsp
dry sherry, mirin, or seasoned rice vinegar
1 Tbsp
butter, room temperature
1 tsp
fresh ginger, grated
1 Tbsp
cilantro, fresh, chopped
1 tsp
sesame seeds, toasted

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Line a 15X10X1 inch baking pan with foil; set aside. Cut off and discard tips of chicken wings. Cut wings at joints to make two pieces. Arrange wing pieces in a single layer in the prepared pan. Bake for 20 minutes.
2
In a 3 1/2 to 4-quart slow cooker combine plum sauce, soy sauce, sherry, butter and ginger. Add chicken pieces, stirring to coat with sauce.
3
Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1 1/2 to 2 hours. Serve in the slow cooker on low heat setting, or transfer to a serving dish. Sprinkle with cilantro and sesame seeds just before serving. NOTE: sesame seeds can be toasted in a dry pan on medium low heat, stirring constantly until lightly browned; remove from pan.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #Slow-cooker, #wings