Mahogany Wings for the Crock Pot
*Marinate over night is best.
6 lbchicken wings (about 36 wings)
10 1/2 ozcan campbell's condensed beef broth
2 bunchgreen onions, chopped
1 csoy sauce
1 cplum sauce or hoisin sauce
6 clovegarlic, minced
1/2 clight molasses or honey
1/4 ccider vinegar
How to Make Mahogany Wings for the Crock Pot
- 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.
- Stir the broth, onions, soy sauce, plum sauce. garlic, molasses and vinegar in a large glass bowl(no metal). Add the chicken and stir to coat. Cover and refrigerate for 6 hours- best overnight.
- 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.