3 pounds skinless chicken wings — about 16 wings
1 large onion – chopped
1 cup brown sugar
1 cup low sodium soy sauce
1/4 cup dry sherry — or chicken broth
2 teaspoons ground ginger
2 cloves garlic – minced
Rinse chicken and pat dry. Cut off and discard wing tips. And cut off as much of the chicken skin as you can. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or until chicken is a light, golden brown. Transfer chicken to Crock-Pot Slow Cooker. Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger, honey, and garlic in bowl. Pour over chicken wings. Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Crock Pot.
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