CHICKEN WINGS IN TERIYAKI SAUCE
- 3 pounds chicken wings (16 wings)
- 1 large onion, chopped
- 1 cup soy sauce
- 1 cup brown sugar
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 1/4 cup dry cooking sherry
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.
Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking
sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours.
Stir chicken wings once to ensure wings are evenly coated with sauce.
Serve from Slow Cooker.
Makes about 32 pieces
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