Mahogany Wings for the Crock Pot

Pat Duran


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.


★★★★★ 2 votes

30 Min
4 Hr
Slow Cooker Crock Pot


  • 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

How to Make Mahogany Wings for the Crock Pot


  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 bowl(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.

Printable Recipe Card

About Mahogany Wings for the Crock Pot

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

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