Slow-Simmered Wings with Sherry Glaze/Publix Grape

★★★★★ 1 Review
Julie_Madawi avatar
By Julie Madawi
from Clermont, FL

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 Since they do not publish these recipes but in the magazine, I post the recipes that appeal to me.

serves 6
prep time 20 Min
cook time 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
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How To Make

  • 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.

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